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

Table 2

Effects of frying temperature and frying time on the amylose content of barley-soybean chips.

DSB substitution (%)	Frying temperature (^oC)	Frying time (sec)
		60	90	120
Amylose content
10	150	27.16 ± 1.90^e	27.50 ± 2.11^e	28.00 ± 2/18^e
	170	28.35 ± 2.04^d	28.74 ± 2.17^d	29.07 ± 2.27^d
	190	29.44 ± 2.15^d	29.82 ± 2.21^d	30.11 ± 2.23^c
	150	29.43 ± 2.35^d	29.77 ± 2.25^d	30.01 ± 2.61^c
20	170	30.31 ± 2.58^c	30.86 ± 2.19^c	31.22 ± 2.43^b
	190	31.68 ± 2.67^b	32.12 ± 2.28^b	32.43 ± 2.57^b
	150	31.90 ± 2.49^b	32.45 ± 2.94^b	32.95 ± 2.62^b
30	170	32.55 ± 3.14^a	33.00 ± 3.16^a	33.50 ± 3.42^a
	190	33.15 ± 3.12^a	33.40 ± 3.25^a	33.80 ± 3.16^a
Pearson’s correlation r		0.413	0.398	0.377
Amylopectin content
10	150	72.83 ± 3.45^a	72.49 ± 4.35^a	71.90 ± 4.39^ab
	170	71.64 ± 3.68^ab	71.25 ± 4.16^ab	70.93 ± 4.16^ab
	190	70.55 ± 3.12^ab	70.17 ± 3.84^b	69.88 ± 3.48^ab
	150	70.56 ± 3.69^ab	70.22 ± 3.68^ab	69.98 ± 3.59^c
20	170	69.68 ± 3.11^c	69.13 ± 4.19^c	68.77 ± 2.97^c
	190	68.31 ± 3.19^c	67.87 ± 4.28^d	67.57 ± 3.28^d
	150	68.10 ± 2.95^c	67.55 ± 3.79^d	67.05 ± 3.81^d
30	170	67.45 ± 4.12^d	67.00 ± 3.81^d	66.50 ± 3.93^e
	190	66.85 ± 2.61^e	66.60 ± 2.99^e	66.20 ± 3.37^e
Pearson’s correlation r		−0.414	−0.399	−0.373

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.