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Optimizing air-frying process conditions for the development of healthy fish snack using response surface methodology under correlated observations

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Title Optimizing air-frying process conditions for the development of healthy fish snack using response surface methodology under correlated observations
Not Available
 
Creator Joshy, C. G.
Ratheesh, G.
George Ninan
Ashok Kumar, K.
Ravishankar, C. N.
 
Subject Air-frying
Fat content
Fish cutlet
Response surface methodology
Auto-correlation
Optimization
 
Description Not Available
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.
Not Available
 
Date 2020-07-29T07:29:28Z
2020-07-29T07:29:28Z
2020-02-28
 
Type Research Paper
 
Identifier Joshy, C. G., Ratheesh, G., George Ninan, Ashok Kumar, K. and Ravishankar, C. N. (2020) Optimizing air-frying process conditions for the development of healthy fish snack using response surface methodology under correlated observations. J Food Sci Technol. https://doi.org/10.1007/s13197-020-04301-z
0975-8402 (Online) 0022-1155 (Print)
http://krishi.icar.gov.in/jspui/handle/123456789/38425
 
Language English
 
Relation Not Available;
 
Publisher Springer