Assessment of quality change with frying temperature and sensory analysis using fuzzy logic of hydrocolloids fortified flour‐based multilayered snack

During the current study, experiments were conducted for the development of hydrocolloid fortified flour-based multilayered snacks. The main objectives of the study were to determine the appropriate frying temperature, study the kinetics of quality change with respect to time, and evaluate the sensory score of the samples incorporated with hydrocolloids. At frying temperatures of 160–190°C, the product’s hardness value ranged from 83 to 91 N/mm2. The product’s lightness values were 41.18 and 36.84 at temperatures of 160 and 190°C, respectively, indicating that the color darkened as the frying temperature increased. Based on the sensory evaluation by fuzzy logic, the sample with the mixture of hydrocolloids was ranked as the best among samples with no hydrocolloids and samples fortified with hydrocolloids individually. The results obtained in the present investigation are expected to be useful in the standardization and scale-up of the flour-based deep fat fried products. Novelty impact statements A multilayered sweet snack was prepared by deep-frying of hydrocolloid-incorporated dough. The crust color and texture were a function of frying temperature and time. Fuzzy logic-based sensory evaluation revealed that the product containing gum arabic and xanthan gum had the highest sensory value.