Assessment of quality characteristics of fried zucchini slices, pre-dried with osmotic dehydration

In this study, it was aimed to investigate the quality characteristics of fried zucchini slices pre-dried using osmotic dehydration insert ignore into journalissuearticles values(OD); method at varying conditions insert ignore into journalissuearticles values(salt concentration, vacuum or ultrasound application, time);. Textural properties insert ignore into journalissuearticles values(hardness, elasticity, cohesiveness, chewiness, firmness);, surface color values insert ignore into journalissuearticles values(L*, a*, b*);, moisture and oil content of the final product were determined. Textural properties did not change with OD applications insert ignore into journalissuearticles values(p>0.05);. Vacuum and solution concentration applied during OD method had significant effects on surface color values insert ignore into journalissuearticles values(p≤0.05);. OD did not cause any significant change in final moisture and oil content of the fried product. In case of ultrasound assisted osmotic dehydration insert ignore into journalissuearticles values(US-OD);, it was seen that the effect of time on moisture content was important   the solution concentration of 5% insert ignore into journalissuearticles values(p≤0.05);. On the other hand, changes at salt concentration have created significant differences in both the application process insert ignore into journalissuearticles values(p≤0.001);. When solution concentration was 0%, effect of time was negligible to oil content insert ignore into journalissuearticles values(p>0.05);. Notwithstanding, the solution concentration for both processing time was found to be significant insert ignore into journalissuearticles values(p≤0.05);.