SICAK HAVA FRİTÖZÜ VE DERİN YAĞDA KIZARTMA TEKNİĞİ İLE KIZARTILMIŞ GIDALARIN KARŞILAŞTIRILMASI

Year 2023, , 1060 - 1070, 15.10.2023

Ayşe Bal , Erdogan Küçüköner

https://doi.org/10.15237/gida.GD23086

Abstract

Son yıllarda insanların sağlıklı ve enerji değeri düşük gıdalar tüketme eğilimi göstermesi yeni pişirme tekniklerinin gelişmesine yol açmıştır. Sıcak hava fritözü son 10 yılda ortaya çıkan, tüketiciler tarafından kabul görmüş bir pişirme cihazıdır. Bu cihazlar klasik kızartma tekniklerine oranla daha az yağ ilavesi ile kızartma işlemine olanak sağlamaktadır. Bu sayede derin yağda kızartmaya kıyasla enerji değeri ve yağ oranı daha düşük gıdalar elde edilebilmektedir. Derin yağda kızartma tekniği en eski pişirme tekniklerinden biri olmasına rağmen pişirilen ürünün yüksek oranda yağ içermesi ve proses sırasında gıdada bazı istenmeyen bileşenler (akrilamid vb.) oluşumuna sebep olması nedeniyle tüketiciler tarafından çekinceye sebep olabilmektedir. Son yıllarda sağlıklı beslenmeye olan ilginin artması da bu tarz gıdaların tüketiminin sınırlanmasına sebep olmaktadır. Bu derlemenin amacı sıcak hava fritözü ve derin yağda kızartılan gıdalara yönelik yapılmış çalışmaların incelenerek elde edilen fiziksel, kimyasal, duyusal niteliklerin literatür verileri doğrultusunda açıklanmasıdır.

Keywords

Sıcak Hava Fritözü, Derin Yağda Kızartma, Akrilamid, Kızartılmış Gıdalar

Supporting Institution

TÜBİTAK

Project Number

123O591

Thanks

Bu çalışmayı destekleyen TÜBİTAK'a teşekkürlerimi sunarım.

COMPRASION OF FOODS FRIED BY AIR FRYING AND DEEP FAT FRYING

Abstract

In recent years, people's tendency to consume healthy and low energy foods has led to the development of new cooking techniques. The air fryer is a consumer-accepted cooking appliance that has emerged in the last 10 years. These devices allow frying with less oil addition compared to conventional frying techniques. In this way, foods with lower energy value and fat content can be obtained compared to deep fat frying. Although deep fat frying is one of the oldest cooking techniques, it can cause hesitation by consumers due to the high fat content of the cooked product and the formation of some undesirable components (acrylamide, etc.) in the food during the process. The growth of interest in healthy eating in recent years has also led to a limitation in the consumption of such foods. The aim of this review is to examine the studies on air fried and deep fried foods and to explain the physical, chemical and sensory qualities obtained in line with the literature data.

Keywords

Air Fryer, Deep Fat Frying, Acrylamide, Fried Foods

Project Number

123O591

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