QUALITY EVALUATION OF DEEP-FAT FRIED ONION RINGS

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