Effect of Frying Time and Falafel Ball Size on Fat Uptake During Deep Fat Frying

Khaled Abu-Alruz

Department of Nutrition and Food Processing,

Faculty of Agriculture, Mutah University, Al-Karak, Jordan

American-Eurasian J. Agric. & Environ. Sci., 15 (8): 1648-1654, 2015


One of the most important fried foods in the Middle East is falafel balls. Oil content in fried falafel balls is of primary importance to consumers and processors. Falafel balls were prepared and fried at a temperature of 170°C. The effect of different frying times (0.5, 1, 1.5, 2, 2.5 and 3 min) and falafel ball sizes (small, medium and large) on moisture loss, oil uptake and expansion of fried falafel balls were investigated. Results indicated that oil content in fried falafel balls could be reduced by decreasing frying time and increasing falafel ball size.

Key words:

falafel balls, Oil uptake, Moisture loss, Frying Expansion

ISSN 1818-6769

© IDOSI Publications, 2015

DOI: 10.5829/idosi.aejaes.2015.15.8.9658