ArticleFood science & nutrition2025
Investigation of the Effects of Different Home Frying Methods (Air Fryer and Deep Fryer) on HMF and Aroma Compounds in Gluten-Free Bean Chips.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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- Investigation of the Effects of Different Home Frying Methods (Air Fryer and Deep Fryer) on HMF and Aroma Compounds in Gluten-Free Bean Chips.Food science & nutrition · 2025Article
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Abstract
The aim of this study was to produce functional gluten-free chips with red and black bean flour substitutes using different household frying devices (deep fat fryer and hot air fryer) and to determine the flavor components and 5-hydroxymethylfurfural (HMF) released during the production of these chips. The physicochemical, bioactive, and toxicological properties of the flours used in the study and the gluten-free chips produced, as well as the flavor profile, and textural and sensory properties of the gluten-free chips, were also determined. The study results are presented in a comparative manner for both frying methods and the correlation of HMF with other parameters. According to the results, chips produced with air fryer technology had much lower fat content and lighter color values (
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