Comparison between deep-fat frying and air-frying for production of a quince healthy snack

This study evaluated the impact of frying methods (deep-fat frying at 180°C for 6 min versus air-frying at 180°C for 18 min) on the visual, physical, and sensory characteristics of fried quince slices. Surface roughness, quantified by fractal dimension, increased significantly (p ≤ 0.05) during both frying processes; however, air-fried samples exhibited lower final fractal dimension (1.937 ± 0.0144) compared to deep-fat fried samples (1.941 ± 0.0144), indicating smoother surfaces. Color parameters (L*, a*, b*) changed significantly in both methods, but color changes occurred more rapidly during deep-fat frying, with final L* values of 37 ± 6 versus 43 ± 7 for air-fried samples. Deep-fat fried samples had a more compact core and experienced greater mechanical damage as observed by SEM. Critically, air-fried quince slices contained significantly lower oil content (1% ± 0.08% db) compared to deep-fat fried samples (13% ± 0.06% db). General consumer acceptance scores were higher for air-fried snacks compared to deep-fat fried samples, primarily due to lower perceived oiliness and more uniform color appearance. The frying method also significantly (p ≤ 0.05) influenced product qualities such as liquid leakage (observed only in air-fried samples during final stages, 3% ± 2.1%) and crumb porosity (higher porosity in air-fried samples, 3.5% ± 0.3%). These findings demonstrate that air-frying is a promising technique for producing healthier, visually appealing fruit-based snacks with less oil while maintaining or improving consumer acceptance. The results support food manufacturers in meeting consumer demand for low-fat, minimally processed alternatives.