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In this study, a wire kadayıf on a tray was fried at 175, 200 and 225 °C for 40, 50 and 60 min. The temperature levels affected hydroxymetylfurfural (HMF) content, color values (L, a, b), outward appearance, interior color, taste, texture, aftertaste and general acceptability values at significant levels (p ≤ 0.01); as well as pH and aroma (p ≤ 0.05). As the temperature increases the HMF content, color value a, outward appearance, interior color, taste, odor, aroma, texture, aftertaste and the general acceptability values have increased. Whereas the moisture, pH and L color values decreased. The frying time had an effect on moisture. The changes in the color brightness (L), red color (+a), and the yellow color (+b) values of the kadayıf were highly significant (p ≤ 0.01); and the changeswere also significant (p ≤ 0.05) on the HMF content, texture, aftertaste and general acceptability values. As the frying time increases HMF content, a color value, texture, aftertaste and the general acceptability values increased whereas the moisture, L and b color values decreased.

applied ecology and environmental research

DETERMINATION OF ACRYLAMIDE AND HYDROXYMETHYLFURFURAL (HMF) VALUES AS AFFECTED BY FRYING DURATION AND TEMPERATURE LEVELS DURING THE PREPARATION OF TRAY KADAYIF DESSERT