2025, VOL. 11 ISSUE 3, PART B
Comparative study of sensory quality of deep fried and air fried food products
Author(s): Ritika Thakkar and Prajakta Nande
Abstract:
The study aimed to compare the sensory attributes and nutritional values of food products prepared using air frying and traditional deep-frying methods. Six recipes—potato chips, kurkuri bhindi, crispy moong dal, crispy chana, vegetable cutlet, and bread roll were selected for the study. Control samples were prepared using the traditional deep-frying method, while experimental samples were cooked using air-frying technology. Sensory evaluation was conducted by six trained judges across three trials, assessing attributes such as appearance, color, crispness, texture, flavor, taste, and overall acceptability. Statistical analysis was performed using Student’s t-test to compare the palatability scores of the control and experimental samples. The results indicated that the experimental air-fried recipes were well accepted by all judges and exhibited sensory attributes comparable to those of the deep-fried counterparts. Despite the difference in cooking methods, air-fried versions maintained similar sensory characteristics, indicating that air frying can be a viable, healthier alternative without compromising taste. This study underscores the potential of air frying in promoting healthier dietary choices and its practical application in everyday culinary practices.
