Open AccessOptimizing air-frying process conditions for the development of healthy fish snack using response surface methodology under correlated observations
Author(s) -
C.G. Joshy,
G. Ratheesh,
George Ninan,
K. Ashok Kumar,
C.N. Ravishankar
Publication year - 2020
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-020-04301-z
Subject(s) - response surface methodology , factorial experiment , fish <actinopterygii> , food science , snack food , mathematics , fractional factorial design , texture (cosmology) , chemistry , computer science , biology , fishery , artificial intelligence , statistics , image (mathematics)
Air frying technique was used for the preparation of fish cutlet-a popular fish snack with low fat content, better protein content and color. The process conditions viz: temperature varying from 160 to 200 °C and time varying from 5 to 15 min were optimized using response surface methodology. A factorial design with 9 runs satisfying rotatability conditions under correlated errors was formulated for the experiment. The parameters of first order response surface model with interaction were estimated by generalized least square method. The optimum temperature-time combination for air-frying condition was found to be 180 °C and 12 min, respectively for low fat content, better protein content and colour, comparable texture profile and sensory acceptability when compared to deep fried fish cutlet samples. Air-fried fish cutlets can be a healthier protein rich snack product as an alternative to deep fat fried fish cutlets.