Process optimization for low‐fat deep‐fried zucchini slices preparation: Effect of Aloe vera gel coating concentration, frying temperature, and frying time

Abstract

AbstractThere is strong evidence that the consumption of fried foods is associated with an increased risk of cancer and cardiovascular diseases. In the current study, the effects of different process variables including Aloe vera gel concentration (5–25% w/w), frying temperature (150–190°C), and frying time (1–5 min) were investigated and optimized using response surface methodology with Box–Behnken design to introduce a new low‐fat deep‐fried zucchini slices. The optimum conditions based on maximum moisture content and hardness, minimum oil content, and total color difference (ΔE) were found to be 13.55% w/w gel concentration, 150°C frying temperature, and 1.50 min frying time. Compared to the uncoated samples, a reduction of 32.70% in oil content and 10.42% in hardness was observed for coated samples produced under optimum conditions. Moreover, moisture content and ΔE of coated samples were increased by 9.41% and 3.64%, respectively. Sensorial evaluation revealed that the deep‐fried coated zucchini slices prepared under optimum conditions had higher overall acceptability compared with uncoated samples. It can be concluded that A. vera gel coating is a promising approach to developing new product low‐fat deep‐fried zucchini slices.Novelty impact statementA. vera gel coating can be used to produce low‐fat deep‐fried zucchini slices. It is expected that the optimized conditions highlighted in this work (13.55% w/w gel concentration, 150°C frying temperature, and 1.50 min frying time) will be useful in obtaining low‐fat deep‐fried zucchini slices of acceptable quality attributes.