Frying Time and Temperature Conditions’ Influences on Physicochemical, Texture, and Sensorial Quality Parameters of Barley-Soybean Chips

Table 1

Effects of frying temperature and frying time on the moisture content and oil absorption of barley-soybean chips.

DSB substitution (%)	Frying temperature (°C)	Frying time (sec)
		60	90	120
Moisture content
10	150	2.20 ± 0.24^ab	2.10 ± 0.18^b	2.00 ± 0.15^b
	170	1.90 ± 0.21^c	180 ± 0.11^cd	1.70 ± 0.14^b
	190	1.80 ± 0.14^c	1.50 ± 0.14^d	1.40 ± 0.12^d
	150	2.30 ± 0.23^a	2.20 ± 0.19^ab	2.10 ± 0.21^b
20	170	2.00 ± 0.18^b	1.90 ± 0.15^c	1.80 ± 0.17^c
	190	1.90 ± 0.16^c	1.70 ± 0.12^cd	1.60 ± 0.13^d
	150	2.50 ± 0.21^a	2.40 ± 0.21^a	2.30 ± 0.26^a
30	170	2.30 ± 0.24^a	2.25 ± 0.24^ab	2.15 ± 0.26^ab
	190	2.20 ± 0.22^ab	2.15 ± 0.26^ab	2.10 ± 0.21^b
Pearson’s correlation r		−0.680	−0.666	−0.633
Oil absorption
10	150	29.25 ± 2.14^d	29.50 ± 2.14^d	29.75 ± 2.16^d
	170	30.00 ± 2.18^c	30.22 ± 2.18^c	30.40 ± 2.52^c
	190	30.50 ± 2.45^c	30.80 ± 2.41^c	31.10 ± 2.49^b
	150	30.30 ± 2.35^c	30.40 ± 2.68^c	30.55 ± 2.46^c
20	170	30.65 ± 2.37^c	30.80 ± 2.57^c	30.95 ± 2.74^c
	190	31.15 ± 2.49^b	31.25 ± 2.49^b	31.35 ± 2.61^b
	150	31.45 ± 2.51^b	31.65 ± 2.94^b	31.80 ± 2.38^b
30	170	31.95 ± 2.65^b	32.20 ± 2.76^a	32.35 ± 3.12^a
	190	32.45 ± 2.17^a	32.65 ± 3.01^a	32.85 ± 3.28^a
Pearson’s correlation r		0.448	0.457	0.472

Data represent means ± SD. Means followed by different superscript letters in each column are significantly different ( < 0.05). DSB: defatted soybean; Pearson’s correlation r: Pearson’s correlation coefficient.