Change in Color Values of Fried Doughs at Different Frying Conditions

In this study, the effects of different frying conditions on the color values of fried doughs were investigated. Leavened doughs were rolled out and cut into pieces and fried in refined sunflower oil using kitchen fryer. Fifty repeated frying operation was applied in a day at different frying conditions. Frying oil temperatures were 160, 180 and 200 °C; dough salt contents were 0, 1 and 2%; and frying times were 1, 3 and 5 minutes. Twenty frying operations were done according to central composite design under response methodology. Color values (L*, a* and b*) of the fried doughs taken from fryer at 50th frying batch were determined. L*, a* and b* values of the fried doughs were in the ranges of 46.84–74.73, -1.47–14.14 and 21.18– 34.52, respectively. It was determined that the changes in the color values of fried doughs were in conformity with the quadratic model. Determination coefficients of the models for L*, a* and b* color values were 0.9232, 0.9036 and 0.9065, respectively. According to the results, the effect of frying temperature on L*, a* and b* color values of fried doughs was significant (p<0.05). On the other hand, the effect of frying time on b* value and the effect of dough salt content on L* value was not significant (p>0.05). When binary interactions were taken in to consideration, the interaction between frying temperature and dough salt content was significant for a* and b* color values. In addition to this, the interaction between frying temperature and frying time for a* and L* color values was also found significant (p<0.05). As a conclusion, frying conditions affected the color values of the fried doughs