Optimization of leavened dough frying conditions using the response surface methodology

In this study, the optimum frying conditions of leavened doughs to minimise the oxidation products were investigated. Fifty repeated deep frying of leavened doughs with 0-2% salt content was performed for 1-5 min at 160-200?. While K232, K270, p-anisidine and polymer triglycerides contents of fried dough oil (FDO) were noteworthy (p < 0.05) affected by the frying temperature and the frying time, the dough salt content did not affect these values significantly (p > 0.05). The combined effects of frying temperature and time on K270, p-anisidine and polymer triglycerides contents were significant (p < 0.05). The effects of interaction of frying temperature and dough salt content on p-anisidine value were found to be significant (p < 0.05). The optimum frying conditions to minimize the K232, K270, p-anisidine values and polymer triglyceride content of FDO were observed where the frying time was 1 minute, the frying temperature was 160? and the salt content was 2%.