Fried foods due to suitable taste, flavor and mouth feel are very popular but they contain high level of oil. Frying time and temperature and coating before frying process are the main factors, affetcting oil content in fried products. In this study the effect of different concentrations of Balangu seed gum (0, 10 and 20 %W/V), frying temperature (150, 170 and 190 0C) and frying time (2, 4 and 6 minutes) on the quality and sensory attributes of fried zucchini slices were investigated and optimized by response surface method. Results showed that the amounts of water loss and oil uptake during frying process were reduced with increase of gum concentration in the coating agent, but the moisture content of sample was decreased by increasing of frying time and temperature while oil uptake increased. The L* index of the final products were decreased with increase of frying time and temperature and Balangu seed gum concentration. The most affecting factors on the a* and b* index are frying temprature, frying time and Balangu seed gum concentration respectively. The sensory evaluation results, showed that, total acceptance of fried zucchini slices increased with frying time and temperature incensement while decreased with Balangu seed gum incensement. Optimization results showed that the optimum processing conditions of fried zucchini slices were frying time of 2 minute, Balangu seed gum concentration 14.31% and frying temperature 177 0C and in these conditions the quality attributes of final products were in optimum level. Application of Balangu seed gum lead to produce low fat fried zucchini slices without adverse effect on sensory attributes of final product.

Keywords: slices, Balangu seed gum, Coating, Deep fat frying, Response surface method

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