The main objective of this study was to determine the effects of batters containing various flour types and frying methods on physical and chemical properties of chicken fingers. To determine the effects of different flour types, 30 % of the corn and wheat flour mix in control batter was replaced with chickpea, rice or soy flours. Frying was performed in microwave oven at 365 W (70 %) power level and at 180&amp / #61617 / 1&deg / C for different times. Samples were also fried in a conventional fryer at 180&amp / #61617 / 1&deg / C for comparison. The properties that were measured were coating pick-up and moisture content, oil content, color, hardness, porosity and acrylamide content of fried samples. In addition, microstructural analysis of batters and temperature distribution of fried samples during cooling were performed. Moisture content of chicken fingers decreased whereas the darkness, porosity and hardness of samples increased with increasing microwave frying time. Using microwaves decreased frying time by 70 %. Samples fried for 1.5 min using microwave provided similar moisture and oil contents in the coating part as compared to conventionally fried ones for 5min. However, the chicken part of microwave fried sample had lower moisture content. Lighter colored samples with higher porosity and lower hardness values were obtained with microwave frying. In microwave frying, soy flour addition to batter formulation decreased the moisture loss and oil absorption as compared to control by 19.3% and 20.7%, respectively. The lowest hardness, the highest porosity and oil content were obtained with the addition of chickpea flour. Flour type was not found to be effective on acrylamide content. Microwave frying provided lower acrylamide content as compared to those fried conventionally for all types of flours. The reduction in acrylamide level was the highest (34.5%) for rice flour containing batter. Color parameters of chicken fingers were not found to be a reliable indicator of acrylamide levels. Different types of frying method and flours used in batter formulation resulted in differences in the microstructure of fried batter. Variations in internal temperature distribution during cooling increased with frying time in both microwave and conventional frying. The sample fried in microwave oven for 1.5 min had a more nonuniform temperature distribution.

The main objective of this study is to evaluate the effects of microwave frying process on the quality of potato slices and to optimize the process by using different statistical optimization techniques. Use of microwave frying for food products may be considered as a new way of improving the quality of the fried foods. In the first part of the study, the effects of microwaves on quality of fried potatoes (moisture content, oil content, color and hardness) were studied and the process was optimized by using Taguchi Technique. Microwave power level (400W, 550W and 700W), frying time (2.0, 2.5, 3.0 minutes) and oil type (sunflower, corn and hazelnut oil) were the parameters used in the study. Moisture content of potatoes decreased whereas oil content, hardness and &amp / #916 / E values of the potatoes increased with increasing frying time and microwave power level. The potatoes with the highest oil content were found to be the ones that were fried in the hazelnut oil. The optimum condition was found as frying at 550W microwave power level, for 2.5 minutes in sunflower oil. The potatoes that were fried at the optimum condition were determined to have lower oil contents compared to the ones fried conventionally.In the second part of the study, osmotic dehydration was applied prior to microwave frying process in order to reduce oil uptake and to evaluate the effect of osmotic dehydration with microwaves on quality of fried potatoes. The process was optimized by using both Taguchi Technique and Response Surface Methodology. Microwave power level (400W, 550W and 700W), frying time (1.5, 2.0, 2.5 minutes) and osmotic dehydration time (15, 30, 45 minutes) were the parameters used in the study. Osmotic dehydration treatment was conducted in a salt solution of 20 % (w/w) at 30oC. Moisture content decreased whereas oil content, hardness and &amp / #916 / E value of potatoes increased with increasing frying time and microwave power level. Dehydration of potatoes osmotically prior to frying reduced the oil content of fried potatoes. The optimum condition was found as frying at 400 W microwave power level for 1.5 min after 30 min of osmotic dehydration time according to Taguchi Technique. Microwave power level and frying time were the same as Taguchi Technique but osmotic dehydration time was 39 min for the optimum condition found using response surface methodology.