نوع مقاله : پژوهشی
نویسندگان
1 دانشگاه علوم کشاورزی و منابع طبیعی گرگان، دانشکده صنایع غذایی
2 محقق
چکیده
کلیدواژهها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
Color is a key sensory quality attribute influencing consumer acceptance of fried foods. This study investigated the effect of carnauba wax–sesame oil oleogel as a substitute for liquid oil on the color changes of eggplant during frying. Oleogels were prepared at concentrations of 5% and 10%, and eggplant samples were fried at 120, 150, and 180 °C for 90–240 s. Color parameters L* (lightness), a* (redness), and b* (yellowness) were evaluated using image processing techniques. Increasing frying temperature and time decreased lightness and increased redness, while yellowness showed an initial increase followed by a decrease. Samples fried in 10% oleogel showed reduced browning intensity and more limited color changes compared to 5% oleogel and control samples. These effects were attributed to the wax network structure and natural antioxidants in sesame oil. Overall, carnauba wax–sesame oil oleogel, particularly at higher concentrations, can improve color quality in fried plant-based products.
کلیدواژهها [English]
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