Quality Evaluation of Deep‐fat Fried Onion Rings1

Battered and breaded onion rings were deep‐fat fried at 170 or 190C for 30, 45, or 60s and subjected to several physical tests and to an overall desirability sensory evaluation. Hunter a color values (redness), specific shear force, and toughness increased (p < 0.01) with both frying temperature and frying time. Onion rings deep‐fat fried at 190C for 60s had the highest mean overall desirability sensory score. Onion moisture content and coating redness were positively (p < 0.05) correlated with overall desirability. Coating moisture content and coating fat content were negatively (p < 0.05) correlated with overall desirability.