Development of edible coating incorporating cherry stem powder or leek powder to decrease oil uptake and lipid oxidation in potatoes during air, oven, and deep oil frying methods

Development of edible coating incorporating cherry stem powder or leek powder to decrease oil uptake and lipid oxidation in potatoes during air, oven, and deep oil frying methods | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Development of edible coating incorporating cherry stem powder or leek powder to decrease oil uptake and lipid oxidation in potatoes during air, oven, and deep oil frying methods Nalan Yazıcıoğlu, Imran MERT, Tuğba ÖZMEN, Şevval ÖZTÜRK, Esra SARITAŞ, and 1 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-5075712/v1 This work is licensed under a CC BY 4.0 License Status: Published Journal Publication published 12 Feb, 2025 Read the published version in Potato Research → Version 1 posted 5 You are reading this latest preprint version Abstract This study aims to compare the effects of various coating materials, including cherry stem powder (C) or leek powder (L) , aloe vera (A) or glycerol (G) on the quality parameters of potatoes during different frying methods (air frying, conventional oven frying, and deep-oil frying), considering factors such as moisture content, texture, oil uptake, frying loss, color, total phenolic content (TPC), lipid oxidation, and sensory analysis. The moisture content of air fried CG was higher compared to oven frying and deep oil frying. The air frying yields a firmer texture for LG and LA compared to deep oil frying of these samples. Additionally, uncoated potatoes exhibit greater hardness than CG, CA, and LA samples when oven fried. Frying method had no notable impact on surface oil; coated samples absorbed less oil than uncoated ones, notably in air frying. Incorporating cherry stem powder into coatings significantly increased the phenolic content to 228.63±0.106 mg GAE/100 g, surpassing that of samples containing leek powder and the control, which measured at 190.76±1.98 mg GAE/100 g. Coatings with elevated levels of TPC (CA, CG) decreased secondary oxidation in fried potato to 1.275±0.021 mg MDA/kg, which was 18.5% lower than the control. Cherry stem powder-added samples, when air fried, showed promise in reducing oil uptake and lipid oxidation. Edible coating Frying Oil uptake Lipid oxidation Figures Figure 1 1. Introduction Deep frying is a common culinary technique wherein food is rapidly dehydrated and cooked through immersion in hot oil, serving as the primary heating medium (Xie et al., 2022). This method is characterized by its conventional and widespread adoption, showcasing notable benefits such as fast processing, straightforward operation, and the infusion of distinctive sensory characteristics into the prepared food. French fries, for example, are fried entirely in oil at 160–200°C. However, conventional frying results in high oil absorption, with fat content in French fries increasing from 0.2% to as much as 14% and up to 40% in potato chips (Mahmud et al., 2023). Moreover, the World Health Organization (WHO) emphasizes that the elevated consumption of fried foods poses a health risk, attributed to its association with diseases such as diabetes, heart disease, stroke, and cancer (WHO, 2018). Edible coatings can reduce oil absorption in fried potatoes by creating a dense, less permeable surface that prevents moisture loss and oil penetration. Acting as a barrier, coatings retain moisture within the food, limiting the exchange between water and oil. They can also reduce surface tension, improving the interaction between oil and food to further lower oil uptake. Additionally, coatings help reduce oil absorption by smoothing the food’s surface (Xie et al., 2022). Polysaccharide coatings, exemplified by cellulose derivatives and non-cellulose polysaccharides like gellan and xanthan gums, are effective in reducing oil content during frying (Lumanlan et al., 2020). Moreover, starch coatings were employed to reduce oil uptake, exemplified by a batter incorporating sweet potato starch and a chicken protein-based edible coating (Adrah et al., 2021), which demonstrated effectiveness in decreasing oil uptake during deep-oil frying of chicken drumsticks. Specifically, drumsticks with a 15% chicken protein-based edible coating and sweet potato starch-based batter exhibited significantly lower oil uptake compared to the control. The edible coating had no significant impact on pH, color, frying yield, or sensory attributes, suggesting a promising approach for producing healthier fried chicken with enhanced product qualities. Edible coating based on cassava starch and calcium chloride on the quality of orange sweet potatoes french fries were studied, and the best edible coating was reported as cassava starch concentration 0.5% and calcium chloride concentration 2.0% in terms of moisture, fat, and ash content, colour, and texture score (Isnaini et al. (2020). In addition, active compounds, such as extracts, were incorporated into coating batter formulations containing carboxymethyl cellulose, flaxseed mucilage, and burdock extract for fried potatoes. The results showed that edible coatings with these extracts effectively reduced the browning index of coated potatoes while preserving their total phenolic content, vitamin C levels, and antioxidant activity (Esmaeili et al., 2024). Varidi et al. (2023) aimed to reduce oil absorption in deep-oil-fried eggplant rings using Aloe vera gel coating, demonstrating that the gel coating, particularly at 50% concentration, resulted in significant decreases in oil uptake, hardness, ΔE, and overall acceptance, while increasing moisture content and lightness, suggesting the potential of aloe vera gel as a valuable and nutritionally beneficial option for mitigating oil uptake in fried food products. Various strategies, including alternative frying technologies such as hot air, and conventional oven frying have been explored to reduce oil uptake during frying, and their effectiveness in preserving textural and organoleptic properties varies significantly (Arslan et al., 2018). In recent studies, both Fikry et al. (2021) and Navruz-Varlı & Mortaş (2024) have explored different frying techniques to enhance the health aspects of popular fried foods. Fikry et al. demonstrated that air-frying falafel at an optimized temperature of 178.8 °C and time of 11.1 minutes led to a remarkable 45% reduction in oil content compared to deep-oil frying, accompanied by improved hardness, appearance, and crispness scores, providing valuable insights for the production of an optimal and healthy falafel product. Similarly, a study on fried potatoes revealed that while air frying resulted in the highest acrylamide content, oven frying demonstrated relatively low levels, emphasizing the need for further investigation into the acrylamide formation in air fryers widely used as a healthier alternative to deep frying (Navruz-Varlı & Mortaş, 2024). Various coatings and frying methods have been individually examined; however, there is a lack of research that combines and compares the effects of these two factors. The application of tapioca starch as a coating has not been documented in existing literature. Leeks, known for their richness in secondary metabolites and antioxidant properties (Biernacka et al., 2021) were chosen as the coating material. Cherry stems were selected for their high phenolic compound content and antioxidant activities (Demir et al., 2020). Therefore, this study aims to compare the quality parameters, including oil absorption, color, moisture content, texture, frying loss, total phenolic content, lipid oxidation and sensory properties of potatoes coated with a batter prepared using tapioca starch, aloe vera, and powders of leek and cherry stem as fillers and subjected to air frying, conventional oven frying, and deep-oil frying methods. 2. Materials and Methods 2.1 Materials Waste leek leaves, aloe vera, potatoes, tapioca starch, sunflower oil and dried cherry stems were sourced from local markets in Ankara, Turkey. Acetic acid, glycerin and 2-Thiobarbituric acid (TBA) were purchased from Sigma-Aldrich ChemieGmbh (Germany). Folin-Ciocalteu’s phenol reagent was purchased from Merck (EMSURE, ACS, Reag. Ph Eur., Darmstadt, Germany). 2.2 Preparation of Coating Components The waste leek leaves were cleaned and washed. Washed leek peels were evenly placed on a baking sheet and dried at 110°C in an electrical oven (Taç Life Midi Oven 40Lt Silver, Istanbul, Türkiye) for 90 minutes. Dried leek leaves and dried cherry stems were ground in a coffee grinder (Kiwi KSPG-4812 Automatic Coffee and Spice Grinder, Istanbul, Türkiye) and sieved to obtain uniform particle size. 2.3 Preparation of Coating Solutions and coated potatoes A solid mixer (Kiwi Kcm 7501 Battery-powered Mini Mixer, Istanbul, Türkiye) was used to mix waste leek powder, cherry stem powder, tapioca starch with 100 ml distilled water for 5 minutes. Six different coatings were obtained by adding either glycerin or aloe vera as shown in Table 1. Tapioca starch was gelatinized by applying heat at 80°C for 25 minutes. The mixtures were allowed to cool at room temperature for 25 minutes and then used for the coating process. Potatoes, peeled, washed, and dried with paper towels, were sliced to 1 cm thickness and 6 cm length using a potato slicer. A skewer was inserted into the middle of each prepared potato slice, and they were coated with six different coating mixtures. Coated potatoes were left to dry at +4°C without exposure to sunlight for 24 hours. Figure 1 illustrates the potatoes coated with four different coating solutions. All coatings adhered successfully to the potato samples. Samples without coating were referred to as control. 2.4 Frying Process Coated potatoes and the control group were fried using three methods: air frying, conventional oven frying, and deep oil frying Air Frying: Control group and coated potato slices, each greased with 1g of Sunflower oil (Yudum Sunflower Oil), were air-fried at 185°C for 15 minutes in an air fryer (Xiaomi Mi Smart Airfryer 3.5L, Singapore) (Tian et al., 2017). Conventional Oven Frying: Coated and uncoated potato slices were evenly greased with 1.0 g of Sunflower oil (Yudum Sunflower Oil) per slice and baked in a 200°C oven (Crown Life Midi Oven 40Lt Silver (Tf)) for 25 minutes with minor change in the method described by (Navruz-Varlı & Mortaş, 2024). Deep oil Frying: Uncoated and coated potato slices (20 g) were placed in a saucepan (Ulutas Granite Saucepan Mini Casserole Red 12 CM, Istanbul, Türkiye) containing 400ml of sunflower oil (Yudum Sunflower Oil). The oil was heated until the desired temperature, 145-160°C, was reached and maintained. Prepared potatoes were fried for 8±2 min without adding new oil during this period (Şişik Oğraş & Kaplan, 2022). 2.5 Moisture Content Analysis Potato samples were dried at 105°C for 2 h (Nueve FN 055/120, Ankara, Türkiye). The calculation was performed using the initial weight before drying and the weight immediately after drying with the following formula: 2.6 Texture Analysis The hardness of samples was evaluated using a texture analyzer (Model TA-XT2, Texture Technologies Corp., Scarsdale, NY, USA) featuring a cylindrical probe with a diameter of 1 cm and a 50 N load cell. Potato samples, shaped as 2 cm × 2 cm × 2 cm cubes, underwent compression to 25% of their height at a speed of 55 mm/min. The hardness measurement was determined as the peak force during the initial compression cycle. 2.7 Volume Analysis The volume of potato samples was determined by observing the water displacement volume by the sample (Sahin & Sumnu, 2006). In this method, the sample was filled with water up to the brim and placed on a glass measuring band. The spillage volume was measured and recorded in mL. 2.8 Oil Uptake Analysis Surface oil content (SUOC) and structural oil content (STOC) of fried potato samples were determined with a slight modification from (Bouchon et al. (2003) and (Durán et al., 2007). Surface oil content (SUOC) refers to the portion of oil that does not infiltrate the microstructure of the potato during frying or cooling, but rather remains on the slice's outer surface. To determine SUOC, 1 g of freshly fried slices were submerged for 10 seconds at 20 °C in a 50 mL beaker containing 10 mL of hexane. Subsequently, hexane was removed from the beaker by evaporation at 80 °C (Nueve FN 055/120, Ankara, Türkiye), and the residual oil collected in the beaker was weighed using an analytical balance (KERN PFB 1200-2, Kern &Sohn GmbH, Balingen, Germany). The estimation of structural oil content was carried out by drying the samples at 105°C for 24 hours and then using Soxhlet extraction with petroleum ether. All experiments were performed in duplicate, and average values were presented. 2.9 Frying loss (%) The weights of coated and uncoated potato slices before and after frying were measured to calculate frying loss and efficiency using the following formulas as mentioned in Kilincceker & Hepsag (2012): 2.10 Color Analysis A portable colorimeter equipped with a CIE 2° standard observer and a white LED lamp illuminant (TES 135A Color Reader, TES, Taiwan) was employed to assess the color of the potato samples. CIE L*, a*, b* color scale was used for color measurements. 2.11 Total Phenolic Content (TPC) Analysis TPC was conducted following the method outlined by Sun-Waterhouse et al. (2011). Oil (2 g) was dissolved in hexane (5 ml) and mixed with methanol (80% v/v) (2 ml). The aqueous extract was stored at a temperature of 4°C. The TPC of the methanolic extract was quantified as milligrams of gallic acid equivalents (GAE) per 100 g of oil based on the absorbance measured at 760 nm (Waterhouse, 2002). 2.12 Lipid Oxidation Analysis The evaluation of thiobarbituric acid reactive substances (TBARS) followed a method established by Zeb & Ullah (2016) with some minor changes. This involved weighing 1 g of grounded fried potatoes, adding 50% glacial acetic acid until reaching a final volume of 5 mL, and mixing by TBA solution (57.66 mg of 2-TBA reagent in 100 mL of glacial acetic acid) in 1:1 ratio. The resultant solution was subjected to a 2-hour heating process in a water bath at 95°C, and post-cooling, absorbance was measured at 532 nm (A C ) with blank (A B ). The TBARS content of the samples was expressed as mg malondialdehyde (MDA) per kg of sample (m), calculated by the equation below. 2.13 Sensory Analysis Twenty-six panelists, aged 18 and above, without chronic diseases evaluated the appearance, color, taste, texture, and overall preference of the control group and potato samples coated with two different solutions (CA, LG) and uncoated control sample on a nine-point hedonic scale (1 = Dislike extremely, 5 = Neither like nor dislike, 9 = Like extremely). Panelists were selected considering their love for fried potatoes. Sensory panel evaluations were conducted in a room with fluorescent lighting at room temperature from 09:00 am to 03:00 pm. 2.13 Statistical Analysis The normal distribution of results was determined using the Anderson and Darling test, and homogeneity of variance was assessed using the Levene test. For results with normal distribution and constant variance ANOVA test was used. The analysis was conducted using Minitab (16.1.1), and Tukey’s multiple range test was applied to observe differences in results at p ≤ 0.05. 3. Results and Discussion The impact of various coating solutions and frying methods on moisture content The moisture content of air-fried potatoes, whether uncoated or coated, was found to range between 8.872±0.693% and 18.045±0.027% using the air frying method (Table 2). In comparison, oven frying yielded moisture levels ranging from 6.542±0.934% to 20.13±0.82%, while deep oil frying resulted in moisture content ranging from 7.93±0.723% to 26.388±0.000%, respectively. These values align with the findings reported by Mousa (2018) in the case of French fries coated with gum arabic and antioxidant extracts, as well as with the research conducted by Trujillo‐Agudelo et al. (2020) on potatoes coated with whey proteins and rosemary extracts with values in the range of 4.6 to 33.4%. Statistically, there was no significant impact of different frying methods on the moisture content, except for CG, where deep oil frying resulted in higher moisture content than oven frying and air frying. The interaction between cherry stem powder and glycerol may cause this difference. For oven frying method, it has been observed that uncoated samples exhibit the lowest moisture content. In comparing air frying and deep oil frying methods, uncoated samples showed lower moisture content than coated ones, but the difference was not statistically significant. It was anticipated that glycerol and aloe vera would increase the moisture levels of potatoes; however, cherry stem and leek powders might decrease the moisture content due to the potential induction of surface roughness, thereby augmenting the surface area conducive to water-oil exchange and heat transfer. The surface characteristics of raw materials used in frying play a critical role in determining the extent of oil absorption during the processing stage. To ensure surface smoothness, coatings added to the product can range in consistency from transparent to more viscous formulations. Ensuring a uniform coating configuration on the surface is indispensable in restricting mass transfer during processing. Utilizing various hydrocolloid applications, including carboxymethyl cellulose, xanthan gum, and guar, the quality attributes of potato chips were assessed and all coating materials, applied at specified concentrations before processing, maintained relatively high moisture levels and significantly reduced oil absorption compared to the control group (Garmakhany et al., 2008). Abbasi et al. (2015) also revealed that aloe vera resulted in a noteworthy increase in moisture content of fried potato chips. In the early stages of frying, heat is transferred to food through thermal convection and conduction, leading to surface moisture evaporation and the formation of bubbles (Vitrac et al., 2000). As moisture continues to evaporate, a dehydrated and dry surface layer gradually develops, creating a moisture gradient from the interior to the exterior. Oil uptake in fried food is positively correlated with water loss, as observed in studies on potato chips and fried chicken (Xie et al., 2022). The impact of various coating solutions and frying methods on texture The primary aspect defining the texture of fried products is the formation of a surface crust, which is highly appreciated by consumers. Hardness values were found to be in the range of 0.73±0.03 N and 1.8±0.3 N (Table 2). Similarly, the hardness values of fried potatoes, both those coated with pectin-maltodextrin and those left uncoated, fell within the range of 2.24 to 2.78 (Latif et al., 2020). The air frying method yields firmer texture for LG and LA than deep oil frying of these samples. Similarly, the hardness values of sweet potato perkedel subjected to air frying were found to be higher than those subjected to deep oil frying (Rahman & Malik, 2023). During frying, multiple processes take place concurrently. Firstly, cooking initiates a sequence of heat-triggered chemical reactions such as starch gelatinization, protein denaturation, and the Maillard reaction, accompanied by caramelization. Starch gelatinization involves the breakdown of molecular structures within starch granules, leading to particle expansion and decreased solubility. This phenomenon is crucial for forming a crispy crust on fried foods and preventing excessive oil absorption. Furthermore, uncoated potatoes have been found to achieve a hardness exceeding that of CG, CA and LA samples for oven frying method. These findings align with a study wherein the application of arabic and almond gum coatings resulted in a significant reduction in hardness of potato chips (Bouaziz et al., 2016). This phenomenon may be ascribed to an increase in the moisture content of the chips and the coating since it has been observed that fried potatoes with higher moisture content exhibit reduced hardness. The impact of various coating solutions and frying methods on volume While volume change during frying has received less attention compared to other quality parameters, it plays a crucial role in the filling, packaging, and distribution of food products. Additionally, alterations in volume have a significant impact on the desirable characteristics of fried products, including crust formation, texture, and unique appearances (Shah and Takhar, 2022). However, neither different coatings nor the frying method has had an impact on the volume aspect (Table 2). The impact of various coating solutions and frying methods on oil uptake Table 2 presents the surface and structural oil uptake of fried potatoes. The surface oil uptake refers to the amount of oil present on the outer layer or surface of a food product, measured in g per g of potato. It is a critical parameter in assessing the quality and characteristics of fried or coated foods. Monitoring surface oil content is essential for understanding the impact of various factors, such as frying methods or coating solutions, on the final product. The surface oil content ranged from 0.01 to 0.0675 g/g of potato. Upon examining the impact of the main factors, it is evident that the frying method had no effect on surface oil. It was observed that LA and CG showed a higher surface oil content compared to the uncoated sample, as well as samples CA and LG, following oven frying. When examining the structural oil content, it was observed that the values ranged from 0.0125±0.005 to 0.2205±0.002 g/g. In the context of air frying, it was observed that CG, CA, and LG samples absorbed less oil compared to control sample and LA. Moreover, it was noted that among the frying methods, oven frying absorbed less oil compared to air frying, and air frying absorbed less oil than deep oil frying for uncoated sample. Additionally, all coated samples fried via air exhibited lower oil absorption compared to those subjected to oven drying and deep oil frying methods. These findings align with those reported by Angor (2023) who determined the most substantial reduction in oil uptake of falafel balls occurred when either orange albedo or apple peel was utilized in coating solutions. The product surface serves as a primary barrier affecting water loss and oil uptake during frying, thereby influencing surface tension (Xie et al., 2022). Hence, surface coatings may assist in reducing oil absorption in fried foods. Coating can contribute to forming a thicker, sturdier, and less porous surface during the frying process, effectively impeding moisture escape from the product surface. Consequently, coatings may act as a barrier to retain moisture within the food and hinder effective water-oil displacement. Fish skin (Fang et al., 2021), chicken nuggets (Castro-López et al., 2023), surimi (Yu et al., 2020) and french fries (Teruel et al., 2015) also absorbed less oil during air frying than deep oil frying. Air frying is a recently developed technique where fried food undergoes cooking through the circulation of hot air around the product to enhance contact between the product and hot air (Yu et al., 2020). In contrast to conventional frying methods, air frying demonstrates superior effectiveness in reducing oil absorption, primarily attributed to the minimal or absence of oil usage (Teruel et al., 2015). The impact of various coating solutions and frying methods on frying loss (%) Frying loss denotes the proportionate decrease in weight of the fried item compared to its initial weight post-coating but prior to frying. This loss can be attributed to moisture evaporation, coating detachment, and overall mass reduction during the frying process. The frying loss of potatoes fried using various methods, with different coatings, and without coatings, ranged from 27.75% to 66.4% (Table 2). Highest frying loss value was found for oven fried uncoated sample. Maskat et al. (2005) observed that coating chicken breasts with methyl cellulose (MC) solution significantly increased adhesion due to the gum's higher viscosity and binding ability, with lower frying losses. Also, the gelatinization of starch may play a crucial role in forming a barrier on the surface of coated foods, thereby reducing frying loss (Kwaw et al., 2017). Deep frying and air frying resulted in less frying loss compared to oven frying. However, LA had more frying loss than CA and LG. This situation is attributed to the coating formed by leek waste powder and aloe vera causing greater frying loss compared to the coatings made with leek waste and glycerin or cherry stem powder and aloe vera, likely due to its higher water permeability. The impact of various coating solutions and frying methods on color parameters ( L*, a*, b* ) Figure 1 provides images of all samples throughout the storage period before frying. Color, defined as the perception experienced by an individual when radiation energy within the visible spectrum reaches the retina of the human eye, is a critical aspect of the visual appearance and quality of a food surface. It serves as a primary criterion evaluated by consumers and plays a crucial role in determining their acceptance of the final product. L* (brightness) serves as a primary factor in fried foods, being universally recognized as the first quality attribute evaluated by consumers when assessing the acceptability of products. However, air fried coated potato samples exhibit lower L* values compared to uncoated potato fries, indicating a darker appearance of the samples (Table 3). Due to the darker color of cherry stem powder compared to waste leek powder, the L* values of CG and CA are lower than those of LG and LA. Color alterations observed in potato products arise from nonenzymatic browning reactions, wherein reducing sugars such as glucose and fructose play a pivotal role (Sansano et al., 2015). Conversely, the kinetics of color changes are markedly influenced by frying techniques. In uncoated samples, higher L* values were observed with air frying, which aligns with findings that L* values are higher in air frying compared to deep-fat frying, a difference attributed to the Maillard reaction (non-enzymatic browning) involving reducing sugars and amino acids, as described by Teruel et al. (2015), where L* decreases, leading to a darker appearance. Notably, the Maillard reaction progresses more rapidly during oven frying compared to air-frying for uncoated sample. This discrepancy can be attributed to variations in mass and heat transport kinetics between the two methods, notwithstanding the consistent temperature of the external medium set at 200°C in oven frying and 185°C in air frying to keep solid content in empty oven space. During frying, Maillard reactions between amino acids and reducing sugars can result in the formation of various colored compounds, contributing to changes in the a* value. These reactions often lead to the development of brown or golden-brown colors, which can shift the a* value towards positive values on the green-red axis, indicating an increase in redness or browning. The values of parameter a* varied between 1.75 and 16.205. The a* values of CG and CA were higher than those of LG and LA in relation to the colors of cherry stem powder compared to waste leek powder after oven and deep oil frying. The color axis b* represents the position on the blue-yellow axis. Consumers are drawn to fried potatoes with a yellowish hue. Following air frying, samples CA, LG, and LA exhibited similar b* values to the control sample. The impact of various coating solutions and frying methods on total phenolic content Table 3 presents the TPC values of oils extracted from fried samples using various frying methods, both with and without different coatings. The values were within the range of 190.76±1.98 to 228.63±0.106 mg GAE/100 g. Similarly, potato strips without phenolic extract impregnation, fried in deep oil, exhibited a TPC of 195.24±5.67 mg GAE/100 g (Moreira & Almohaimeed, 2018), while the TPC values for different fried potatoes ranged between 60 and 273 mg GAE/100 g (Silveira et al., 2020). The incorporation of cherry stem powder into coatings significantly increased the phenolic content of the samples compared to samples with added leek powder. This observation could potentially be attributed to the higher levels of phenolic content present in cherry stems compared to leek powder, with cherry stems containing approximately 160-276 mg GAE/100 g of phenolic content (Afonso et al., 2020), whereas leek powder typically contains around 100 mg GAE/100 g (Biernacka et al., 2021). The impact of various coating solutions and frying methods on lipid oxidation The impact of coatings on potato lipid oxidation during different frying applications was assessed by thiobarbituric acid reactive substances (TBARS) value. Table 3 illustrates the effect of coating treatments on TBARS value changes in potato. TBARS is commonly utilized to quantify secondary oxidation products in oils, indicative of malondialdehyde levels resulting from lipid oxidation. The concentrations of secondary oxidation products (specifically malondialdehyde) resulting from various coatings and frying techniques applied to potatoes ranged from 1.275±0.0212 to 1.565±0.1061 mg MDA/kg. The frying methods showed no significant effect, whereas the coatings had a substantial impact on TBARS values. Due to the emergence of oxidation products at 150°C in the presence of oxygen (Sioen et al., 2006; Khazaei et al., 2016), coated samples exhibited lower TBARS values. Edible coatings act as barriers to gas, moisture, and solutes, thereby limiting moisture and oxygen uptake and subsequently suppressing oxidation rates. Coatings containing high level of TPC reduced secondary oxidation in fried potato to 1.275±0.021 mg MDA/kg, 18.5% lower than the control. These findings align with coatings containing basil seed gum and thymol on shrimp (Khazaei et al., 2016), quince seed gum and carvacrol microcapsules on oil uptake and quality loss of nugget (Jouki & Khazaei, 2022), Algerian Sage and Bay leaves extracts and their application for oxidative stability of fried potatoes (Oudjedi et al., 2019). Specifically, coatings prepared with cherry stem powder resulted in highest reductions in TBARS values of 17.04%, 14.72%, and 15.02% for air frying, oven frying, and deep-oil frying, respectively, compared to uncoated samples. Another study investigated the effects of sweet cherry stems on lipid oxidation in cooked pork patties and reported a 39.2% reduction in TBARS values over 15 days of storage in samples treated with cherry stem extract compared to the control (Boruzi and Violeta, 2019). Sensory analysis When all quality parameters were collectively evaluated, it was observed that the coatings of CA, LG, and LA, fried using the air frying method, were statistically comparable to uncoated potatoes fried using the deep-oil frying method in terms of moisture content, hardness, volume, and frying loss (Table 4). However, the surface oil content, structural oil content, and TBARS values of air-fried CA and LG-coated samples were statistically lower than those of uncoated deep-oil-fried samples. Moreover, the surface oil content and structural oil content of coated oven fried samples were higher than the air fried samples. Therefore, to assess sensory preferences for both cherry stem powder and leek powder, sensory analysis was performed on samples identified as CA, LG, and air fried. These samples were compared with uncoated potato fried in deep oil. Deep frying was selected as the control method due to its widespread usage and established role as a traditional cooking technique (Mahmud et al., 2023). In terms of sensory characteristics such as taste, odor, texture, appearance, feeling in the mouth, and overall evaluation, both coated and uncoated potato fries exhibited similar acceptance rates (Table 5). Consequently, the use of coatings was deemed promising due to the attainment of lower lipid oxidation and oil uptake values. Conclusion Air fried potato prepared with a batter containing cherry stem and leek powders have the potential to fulfill consumer preferences for healthier fast food options, while preserving the desirable sensory attributes associated with deep-fried foods. The innovative approach of integrating these powders either with glycerol and aloe vera in edible coating, demonstrated benefits in having comparable values for moisture content, hardness, color, and increasing total phenolic compound levels. Additionally, the samples CA and LG led to a reduction in oil absorption by potato strips during air frying. Incorporating small quantities of phenolic antioxidants into the batter of potato slices presents a viable strategy for enhancing their nutritional profile and mitigating oil degradation during frying. Notably, cherry stem powder, containing phenolic compounds, exhibited effectiveness in lipid oxidation. Declarations Author contributions N.YAZICIOGLU: Conceptualization, Methodology, Writing, Supervision, Reviewing and Editing I. MERT: Methodology, Data curation T. ÖZMEN: Methodology, Data curation Ş.ÖZTÜRK: Methodology, Data curation E. SARITAŞ: Methodology, Data curation R. ÖZER: Methodology, Data curation Conflict of Interest None. Statement of Funding No funding received. Data Availability Data is available upon request. References Abbasi, K. S., Masud, T., Ali, S., Mahmood, T., Hussain, A., Liaquat, M., & Jahangir, M. (2015). 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Formulation of coating batters Samples Cherry stem powder (g) Waste leek powder (g) Tapioca starch (g) Aloevera (g) Glycerol (g) DI water (mL) CG 4 0 3 0 3.5 100 CA 4 0 3 3.5 0 100 LG 0 4 3 0 3.5 100 LA 0 4 3 3.5 0 100 In the sample abbreviations, C represents cherry stem powder, L represents leek powder, G represents glycerol, A represents aloe vera and DI means distilled. Table 2. Moisture content, hardness, volume, surface oil content, structural oil content, and frying loss values for both coated and uncoated samples fried using various methods Quality attributes Samples Air frying Oven frying Deep oil frying Moisture content (%) CG 18.045±0.027 aB 14.655±0.000 abC 26.388±0.000 aA CA 10.00±0.000 aA 10.00±0.000 abA 13.55±5.62 aA LG 10.63±3.65 aA 20.13±0.82 aA 16.071±0.000 aA LA 10.81±0.000 aA 16.62±4.44 abA 16.9±4.4 aA Control 8.872±0.693 aA 6.542±0.934 bA 7.93±0.723 aA Hardness (N) CG 1±0.4 abA 1.005±0.045 bA 0.79±0.46 aA CA 0.73±0.03 bA 0.75±0.25 bA 0.83±0.23 aA LG 1.46±0.000 aA 1.315±0.185 abA 0.825±0.025 aB LA 1.3±0.000 abA 0.9±0.1 bB 0.875±0.025 aB Control 1.35±0.05 abAB 1.8±0.3 aA 0.95±0.05 aB Volume CG 6.415±0.495 aA 4.165±0.265 aA 4.96±0.66 aA CA 7.02±0.33 aA 5.05±0.45 aB 6.755±0.045 aA LG 5.5±1.69 aA 6±1.7 aA 5.575±0.87 aA LA 5.05±1.05 aA 4.585±0.315 aA 5.62±0.38 aA Control 5.145±0.085 aA 4.725±0.305 aA 4.66±0.52 aA Surface oil content (g/g) CG 0.04±0.02 aA 0.05±0.0 aA 0.045±0.000 aA CA 0.015±0.005 bA 0.01±0.01 bA 0.02±0.000 aA LG 0.02±0.000 bA 0.035±0.00 abA 0.035±0.015 aA LA 0.035±0.005 aA 0.05±0.00 aA 0.0675±0.0125 aA Control 0.04±0.02 aA 0.02±0.0 bA 0.05±0.01 aA Structural oil content (g/g) CG 0.033±0.0297 bB 0.1625±0.0091 abA 0.1695±0.0091 bA CA 0.0415±0.01202 bB 0.1435±0.0148 bA 0.1345±0.0120 cA LG 0.045±0.0269 bB 0.1895±0.040 abA 0.1745±0.021 bAB LA 0.087±0.0099 aB 0.2035±0.0163 aA 0.2205±0.00212 aA Control 0.0615±0.01061 abB 0.0125±0.00495 cC 0.121±0.0127 cA Frying loss (%) CG 56.25±6.25 aA 42.73±2.73 cA 43.75±6.25 bA CA 36.65±3.35 bAB 55±5 bA 27.75±5.55 cB LG 42.2±2.2 abB 51.92±1.92 bcA 38.18±1.82 bcB LA 45±5 abB 57.75±2.25 abAB 61.81±1.81 aA Control 31.25±6.25 bB 66.4±0.7 aA 46.4±3.6 bB a–c Values in the same column are significantly different ( p ≤ 0.05). A–C Values in the same row are significantly different ( p ≤ 0.05). In the sample abbreviations, C represents cherry stem powder, L represents leek powder, G represents glycerol, and A represents aloe vera. Table 3. L*, a*, b* and TPC values for both coated and uncoated samples fried using various methods Parameters Samples Air frying Oven frying Deep oil frying L* CG 22.33±2.97 cA 17.55±2.35 aA 19.06±5.06 bA CA 24.91±0.481 bcA 17.45±5.56 aA 18.57±2.84 bA LG 27.54±0.212 bA 25.66±0.0849 aA 28.37±3.17a bA LA 27.545±0.0354 bA 26.8±11.21 aA 33.66±10.19 aA Control 46.215±1.407 aA 31.865±0.01 aC 38.5±2.13 aB a* CG 9.59±1.329 aA 8.85±4.27 bcA 12.675±1.054 aA CA 8.35±6.7 aA 12.46±1.64 abA 11.84±2.37 aA LG 2.45±0.834 aA 3.16±2.39 cA 4.665±0.148 bA LA 3.44±2.51 aA 4.99±0.396 cA 5.39±3.68 bA Control 1.75±1.48 aB 16.205±0.686 aA 14.54±0.156 aA b* CG 10.53±3.41 bA 4.6±5.19 bA 9.64±4.17 bA CA 17.95±0.651 abA 8.54±5.18 bA 8.17±3.76 bA LG 18.61±1.188 aA 13.95±2.83 abA 18.08±6.88 abA LA 16.15±5.32 abA 11.2±5.12 bA 21.71±10.03 abA Control 21.25±1.82 aA 23.135±1.209 aAB 26.09±0.636 aA TPC (mg GAE/100 g) CG 228.63±0.106 aA 217.94±10.62 aA 218.05±8.2 aA CA 226.93±3.13 aA 218.14±8.49 aA 214.69±0.219 aA LG 191.38±1.7 bA 195.68±7.78 bA 193.68±1.56 bA LA 195.57±0.969 bA 193.19±1.74 bA 190.76±1.98 bA Control 194.63±4.97 bA 194.85±2.78 bA 193.69±0.615 bA TBARS Value (mg MDA/kg) CG 1.315±0.0495 bcA 1.305±0.0212 abA 1.325±0.00707 bA CA 1.29±0.0424 cA 1.275±0.0212 bA 1.33±0.0566 bA LG 1.435±0.0212 abA 1.4±0.0707 abA 1.505±0.0778 abA LA 1.465±0.0636 aA 1.38±0.0849 abA 1.475±0.0919 abA Control 1.555±0.0495 aA 1.495±0.1202 aA 1.565±0.1061 aA a–c Values in the same column are significantly different ( p ≤ 0.05). A–C Values in the same row are significantly different ( p ≤ 0.05). In the sample abbreviations, C represents cherry stem powder, L represents leek powder, G represents glycerol, and A represents aloe vera. Table 4. The statistical evaluation of moisture content, hardness, volume, surface oil content, structural oil content, frying loss, TBARS value of coated samples fried using air frying, and uncoated samples fried in deep oil. Parameters Samples Values Moisture content (%) CG 18.045±0.027 a CA 10.00±0.000 ab LG 10.63±3.65 ab LA 10.81±0.000 ab Uncoated sample fried in deep oil 7.93±0.723 b Hardness (N) CG 1.00±0.4 a CA 0.73±0.03 a LG 1.46±0.000 a LA 1.30±0.000 a Uncoated sample fried in deep oil 0.95±0.05 a Volume CG 6.415±0.495 a CA 7.02±0.33 a LG 5.50±1.69 a LA 5.05±1.05 a Uncoated sample fried in deep oil 4.66±0.52 a Surface oil content (g/g) CG 0.04±0.02 a CA 0.015±0.005 b LG 0.02±0.000 b LA 0.035±0.005 ab Uncoated sample fried in deep oil 0.05±0.01 a Structural oil content (g/g) CG 0.033±0.0297 b CA 0.0415±0.01202 b LG 0.045±0.0269 b LA 0.087±0.0099 ab Uncoated sample fried in deep oil 0.121±0.0127 a Frying loss (%) CG 56.25±6.25 a CA 36.65±3.35 b LG 42.2±2.2 ab LA 45±5 ab Uncoated sample fried in deep oil 46.4±3.6 ab TBARS Value (mg MDA/kg) CG 1.315±0.0495 b CA 1.29±0.0424 b LG 1.435±0.0212 ab LA 1.465±0.0636 ab Uncoated sample fried in deep oil 1.565±0.1061 a a–c Values in the same column are significantly different ( p ≤ 0.05). In the sample abbreviations, C represents cherry stem powder, L represents leek powder, G represents glycerol, and A represents aloe vera. Table 5. The sensory attributes of CA, LG samples fried using air frying, and uncoated samples fried in deep oil. Samples Taste Odor Texture Appearance Feeling in the mouth Overall evaluation CA 5.8±2.4 a 6.8±2.05 a 6.76±2.02 a 6.69±2.09 a 5.84±2.57 a 6.19±2.19 a LG 6.53±2.48 a 7.11±1.96 a 7.15±1.8 a 7.11±2.08 a 6.42±2.73 a 6.92±2.18 a Control 6.73±1.6 a 7.65±1.62 a 6.57±1.74 a 6.65±1.74 a 6.03±2.27 a 6.84±1.48 a a–c Values in the same columns are significantly different ( p ≤ 0.05). In the sample abbreviations, C represents cherry stem powder, L represents leek powder, G represents glycerol, and A represents aloe vera. 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Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-5075712","acceptedTermsAndConditions":true,"allowDirectSubmit":false,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":389592670,"identity":"f5c49fe6-7928-46e6-9dd4-d18223b816c4","order_by":0,"name":"Nalan Yazıcıoğlu","email":"data:image/png;base64,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","orcid":"https://orcid.org/0000-0001-9569-3361","institution":"University of Health Sciences: Saglik Bilimleri Universitesi","correspondingAuthor":true,"prefix":"","firstName":"Nalan","middleName":"","lastName":"Yazıcıoğlu","suffix":""},{"id":389592671,"identity":"93e36c97-8eba-4dfd-8f73-6191d7bf3c8f","order_by":1,"name":"Imran MERT","email":"","orcid":"","institution":"University of Health Sciences: Saglik Bilimleri Universitesi","correspondingAuthor":false,"prefix":"","firstName":"Imran","middleName":"","lastName":"MERT","suffix":""},{"id":389592672,"identity":"1b446eed-2139-4850-9d52-b06f809980ed","order_by":2,"name":"Tuğba ÖZMEN","email":"","orcid":"","institution":"University of Health Sciences: Saglik Bilimleri Universitesi","correspondingAuthor":false,"prefix":"","firstName":"Tuğba","middleName":"","lastName":"ÖZMEN","suffix":""},{"id":389592673,"identity":"b310deba-e699-4ca8-807b-69f29f3fc90d","order_by":3,"name":"Şevval ÖZTÜRK","email":"","orcid":"","institution":"University of Health Sciences: Saglik Bilimleri Universitesi","correspondingAuthor":false,"prefix":"","firstName":"Şevval","middleName":"","lastName":"ÖZTÜRK","suffix":""},{"id":389592674,"identity":"b4dec695-75aa-4166-9135-30a305992268","order_by":4,"name":"Esra SARITAŞ","email":"","orcid":"","institution":"University of Health Sciences: Saglik Bilimleri Universitesi","correspondingAuthor":false,"prefix":"","firstName":"Esra","middleName":"","lastName":"SARITAŞ","suffix":""},{"id":389592675,"identity":"a57d3452-c9f2-4e66-94bf-ae96dbbb438c","order_by":5,"name":"Ramazan ÖZER","email":"","orcid":"","institution":"University of Health Sciences: Saglik Bilimleri Universitesi","correspondingAuthor":false,"prefix":"","firstName":"Ramazan","middleName":"","lastName":"ÖZER","suffix":""}],"badges":[],"createdAt":"2024-09-12 07:39:14","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-5075712/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-5075712/v1","draftVersion":[],"editorialEvents":[{"content":"https://doi.org/10.1007/s11540-025-09848-y","type":"published","date":"2025-02-12T15:56:58+00:00"}],"editorialNote":"","failedWorkflow":false,"files":[{"id":71317644,"identity":"d4d21417-3450-4f37-b8dd-265f27c24c45","added_by":"auto","created_at":"2024-12-13 09:27:18","extension":"png","order_by":1,"title":"Figure 1","display":"","copyAsset":false,"role":"figure","size":532158,"visible":true,"origin":"","legend":"\u003cp\u003eRepresentation of potato coated with different coating batters. In the sample abbreviations, C represents cherry stem powder, L represents leek powder, G represents glycerol, and A represents aloe vera.\u003c/p\u003e","description":"","filename":"1.png","url":"https://assets-eu.researchsquare.com/files/rs-5075712/v1/89425accbad99a5eb7719b6a.png"},{"id":76487432,"identity":"4defe54c-be28-43c8-97ae-c86aff952cf1","added_by":"auto","created_at":"2025-02-17 16:06:00","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":1808566,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-5075712/v1/b9354031-70d4-47bf-b646-a48a0b057c7f.pdf"}],"financialInterests":"","formattedTitle":"Development of edible coating incorporating cherry stem powder or leek powder to decrease oil uptake and lipid oxidation in potatoes during air, oven, and deep oil frying methods","fulltext":[{"header":"1. Introduction","content":"\u003cp\u003eDeep frying is a common culinary technique wherein food is rapidly dehydrated and cooked through immersion in hot oil, serving as the primary heating medium (Xie et al., 2022). This method is characterized by its conventional and widespread adoption, showcasing notable benefits such as fast processing, straightforward operation, and the infusion of distinctive sensory characteristics into the prepared food. French fries, for example, are fried entirely in oil at 160\u0026ndash;200\u0026deg;C. However, conventional frying results in high oil absorption, with fat content in French fries increasing from 0.2% to as much as 14% and up to 40% in potato chips (Mahmud et al., 2023). Moreover, the World Health Organization (WHO) emphasizes that the elevated consumption of fried foods poses a health risk, attributed to its association with diseases such as diabetes, heart disease, stroke, and cancer (WHO, 2018).\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eEdible coatings can reduce oil absorption in fried potatoes by creating a dense, less permeable surface that prevents moisture loss and oil penetration. Acting as a barrier, coatings retain moisture within the food, limiting the exchange between water and oil. They can also reduce surface tension, improving the interaction between oil and food to further lower oil uptake. Additionally, coatings help reduce oil absorption by smoothing the food\u0026rsquo;s surface (Xie et al., 2022).\u003c/p\u003e\n\u003cp\u003ePolysaccharide coatings, exemplified by cellulose derivatives and non-cellulose polysaccharides like gellan and xanthan gums, are effective in reducing oil content during frying (Lumanlan et al., 2020). Moreover, starch coatings were employed to reduce oil uptake, exemplified by a batter incorporating sweet potato starch and a chicken protein-based edible coating \u0026nbsp;(Adrah et al., 2021), which demonstrated effectiveness in decreasing oil uptake during deep-oil frying of chicken drumsticks. Specifically, drumsticks with a 15% chicken protein-based edible coating and sweet potato starch-based batter exhibited significantly lower oil uptake compared to the control. The edible coating had no significant impact on pH, color, frying yield, or sensory attributes, suggesting a promising approach for producing healthier fried chicken with enhanced product qualities.\u0026nbsp;Edible coating based on cassava starch and calcium chloride on the quality of orange sweet potatoes french fries were studied, and the best edible coating was reported as cassava starch concentration 0.5% and calcium chloride concentration 2.0% in terms of moisture, fat, and ash content, colour, and texture score (Isnaini et al. (2020).\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eIn addition, active compounds, such as extracts, were incorporated into coating batter formulations containing carboxymethyl cellulose, flaxseed mucilage, and burdock extract for fried potatoes. The results showed that edible coatings with these extracts effectively reduced the browning index of coated potatoes while preserving their total phenolic content, vitamin C levels, and antioxidant activity (Esmaeili et al., 2024).\u003c/p\u003e\n\u003cp\u003eVaridi et al. (2023)\u0026nbsp;aimed to reduce oil absorption in deep-oil-fried eggplant rings using Aloe vera gel coating, demonstrating that the gel coating, particularly at 50% concentration, resulted in significant decreases in oil uptake, hardness, \u0026Delta;E, and overall acceptance, while increasing moisture content and lightness, suggesting the potential of aloe vera gel as a valuable and nutritionally beneficial option for mitigating oil uptake in fried food products.\u003c/p\u003e\n\u003cp\u003eVarious strategies, including alternative frying technologies such as hot air, and conventional oven frying have been explored to reduce oil uptake during frying, and their effectiveness in preserving textural and organoleptic properties varies significantly (Arslan et al., 2018). In recent studies, both Fikry et al. (2021) and Navruz-Varlı \u0026amp; Mortaş (2024) have explored different frying techniques to enhance the health aspects of popular fried foods. Fikry et al. demonstrated that air-frying falafel at an optimized temperature of 178.8 \u0026deg;C and time of 11.1 minutes led to a remarkable 45% reduction in oil content compared to deep-oil frying, accompanied by improved hardness, appearance, and crispness scores, providing valuable insights for the production of an optimal and healthy falafel product. Similarly, a study on fried potatoes revealed that while air frying resulted in the highest acrylamide content, oven frying demonstrated relatively low levels, emphasizing the need for further investigation into the acrylamide formation in air fryers widely used as a healthier alternative to deep frying (Navruz-Varlı \u0026amp; Mortaş, 2024).\u003c/p\u003e\n\u003cp\u003eVarious coatings and frying methods have been individually examined; however, there is a lack of research that combines and compares the effects of these two factors. The application of tapioca starch as a coating has not been documented in existing literature. Leeks, known for their richness in secondary metabolites and antioxidant properties (Biernacka et al., 2021) were chosen as the coating material. Cherry stems were selected for their high phenolic compound content and antioxidant activities (Demir et al., 2020). Therefore, this study aims to compare the quality parameters, including oil absorption, color, moisture content, texture, frying loss, total phenolic content, lipid oxidation and sensory properties of potatoes coated with a batter prepared using tapioca starch, aloe vera, and powders of leek and cherry stem as fillers and subjected to air frying, conventional oven frying, and deep-oil frying methods.\u0026nbsp;\u003c/p\u003e"},{"header":"2. Materials and Methods","content":"\u003cp\u003e\u003cstrong\u003e2.1 Materials\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eWaste leek leaves, aloe vera, potatoes, tapioca starch, sunflower oil and dried cherry stems were sourced from local markets in Ankara, Turkey. Acetic acid, glycerin and 2-Thiobarbituric acid (TBA) were purchased from Sigma-Aldrich ChemieGmbh (Germany). Folin-Ciocalteu\u0026rsquo;s phenol reagent was purchased from Merck (EMSURE, ACS, Reag. Ph Eur., Darmstadt, Germany).\u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.2 Preparation of Coating Components\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe waste leek leaves were cleaned and washed. Washed leek peels were evenly placed on a baking sheet and dried at 110\u0026deg;C in an electrical oven (Ta\u0026ccedil; Life Midi Oven 40Lt Silver, Istanbul, T\u0026uuml;rkiye) for 90 minutes. Dried leek leaves and dried cherry stems were ground in a coffee grinder (Kiwi KSPG-4812 Automatic Coffee and Spice Grinder, Istanbul, T\u0026uuml;rkiye) and sieved to obtain uniform particle size.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.3 Preparation of Coating Solutions and coated potatoes\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eA solid mixer (Kiwi Kcm 7501 Battery-powered Mini Mixer, Istanbul, T\u0026uuml;rkiye) was used to mix waste leek powder, cherry stem powder, tapioca starch \u0026nbsp;with 100 ml distilled water for 5 minutes. Six different coatings were obtained by adding either glycerin or aloe vera as shown in Table 1. Tapioca starch was gelatinized by applying heat at 80\u0026deg;C for 25 minutes. The mixtures were allowed to cool at room temperature for 25 minutes and then used for the coating process.\u003c/p\u003e\n\u003cp\u003ePotatoes, peeled, washed, and dried with paper towels, were sliced to 1 cm thickness and 6 cm length using a potato slicer. A skewer was inserted into the middle of each prepared potato slice, and they were coated with six different coating mixtures. Coated potatoes were left to dry at +4\u0026deg;C without exposure to sunlight for 24 hours. Figure 1 illustrates the potatoes coated with four different coating solutions. All coatings adhered successfully to the potato samples. Samples without coating were referred to as control.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.4 Frying Process\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eCoated potatoes and the control group were fried using three methods: air frying, conventional oven frying, and deep oil frying\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eAir Frying: Control group and coated potato slices, each greased with 1g of Sunflower oil (Yudum Sunflower Oil), were air-fried at 185\u0026deg;C for 15 minutes in an air fryer (Xiaomi Mi Smart Airfryer 3.5L, Singapore) (Tian et al., 2017).\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eConventional Oven Frying: Coated and uncoated potato slices were evenly greased with 1.0 g of Sunflower oil (Yudum Sunflower Oil) per slice and baked in a 200\u0026deg;C oven (Crown Life Midi Oven 40Lt Silver (Tf)) for 25 minutes with minor change in the method described by\u0026nbsp;(Navruz-Varlı \u0026amp; Mortaş, 2024).\u003c/p\u003e\n\u003cp\u003eDeep oil Frying: Uncoated and coated potato slices (20 g) were placed in a saucepan (Ulutas Granite Saucepan Mini Casserole Red 12 CM, Istanbul, T\u0026uuml;rkiye) containing 400ml of sunflower oil (Yudum Sunflower Oil). The oil was heated until the desired temperature, 145-160\u0026deg;C, was reached and maintained. Prepared potatoes were fried for 8\u0026plusmn;2 min without adding new oil during this period\u0026nbsp;(Şişik Oğraş \u0026amp; Kaplan, 2022).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.5 Moisture Content Analysis\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003ePotato samples were dried at 105\u0026deg;C for 2 h (Nueve FN 055/120, Ankara, T\u0026uuml;rkiye). The calculation was performed using the initial weight before drying and the weight immediately after drying with the following formula:\u003c/p\u003e\n\u003cp\u003e\u003cimg src=\"data:image/png;base64,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\" width=\"273\" height=\"47\"\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.6 Texture Analysis\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe hardness of samples was evaluated using a texture analyzer (Model TA-XT2, Texture Technologies Corp., Scarsdale, NY, USA) featuring a cylindrical probe with a diameter of 1 cm and a 50 N load cell. Potato samples, shaped as 2 cm \u0026times; 2 cm \u0026times; 2 cm cubes, underwent compression to 25% of their height at a speed of 55 mm/min. The hardness measurement was determined as the peak force during the initial compression cycle.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.7 Volume Analysis\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe volume of potato samples was determined by observing the water displacement volume by the sample (Sahin \u0026amp; Sumnu, 2006). In this method, the sample was filled with water up to the brim and placed on a glass measuring band. The spillage volume was measured and recorded in mL.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.8 Oil Uptake Analysis\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eSurface oil content (SUOC) and structural oil content (STOC) of fried potato samples were determined with a slight modification from (Bouchon et al. (2003) and (Dur\u0026aacute;n et al., 2007). Surface oil content (SUOC) refers to the portion of oil that does not infiltrate the microstructure of the potato during frying or cooling, but rather remains on the slice\u0026apos;s outer surface. To determine SUOC, 1 g of freshly fried slices were submerged for 10 seconds at 20 \u0026deg;C in a 50 mL beaker containing 10 mL of hexane. Subsequently, hexane was removed from the beaker by evaporation at 80 \u0026deg;C (Nueve FN 055/120, Ankara, T\u0026uuml;rkiye), and the residual oil collected in the beaker was weighed using an analytical balance (KERN\u0026nbsp;PFB\u0026nbsp;1200-2,\u0026nbsp;Kern\u0026nbsp;\u0026amp;Sohn GmbH, Balingen, Germany). The estimation of structural oil content was carried out by drying the samples at 105\u0026deg;C for 24 hours and then using Soxhlet extraction with petroleum ether. All experiments were performed in duplicate, and average values were presented.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.9 Frying loss (%)\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe weights of coated and uncoated potato slices before and after frying were measured to calculate frying loss and efficiency using the following formulas as mentioned in Kilincceker \u0026amp; Hepsag (2012):\u003c/p\u003e\n\u003cp\u003e\u003cimg src=\"data:image/png;base64,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\" height=\"45\" width=\"566\"\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.10 Color Analysis\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eA portable colorimeter equipped with a CIE 2\u0026deg; standard observer and a white LED lamp illuminant (TES 135A Color Reader, TES, Taiwan) was employed to assess the color of the potato samples. CIE L*, a*, b* color scale was used for color measurements.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.11 Total Phenolic Content (TPC) Analysis\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eTPC was conducted following the method outlined by Sun-Waterhouse et al. (2011). Oil (2 g) was dissolved in hexane (5 ml) and mixed with methanol (80% v/v) (2 ml). The aqueous extract was stored at a temperature of 4\u0026deg;C. The TPC of the methanolic extract was quantified as milligrams of gallic acid equivalents (GAE) per 100 g of oil based on the absorbance measured at 760 nm (Waterhouse, 2002).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.12 Lipid Oxidation Analysis\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe evaluation of thiobarbituric acid reactive substances (TBARS) followed a method established by Zeb \u0026amp; Ullah (2016) with some minor changes. This involved weighing 1 g of grounded fried potatoes, adding 50% glacial acetic acid until reaching a final volume of 5 mL, and mixing by TBA solution (57.66\u0026thinsp;mg of 2-TBA reagent in 100 mL of glacial acetic acid) in 1:1 ratio. The resultant solution was subjected to a 2-hour heating process in a water bath at 95\u0026deg;C, and post-cooling, absorbance was measured at 532 nm (A\u003csub\u003eC\u003c/sub\u003e) with blank (A\u003csub\u003eB\u003c/sub\u003e). The TBARS content of the samples was expressed as mg malondialdehyde (MDA) per kg of sample (m), calculated by the equation below.\u003c/p\u003e\n\u003cp\u003e\u003cimg src=\"data:image/png;base64,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\" height=\"46\" width=\"158\"\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.13 Sensory Analysis\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eTwenty-six panelists, aged 18 and above, without chronic diseases evaluated the appearance, color, taste, texture, and overall preference of the control group and potato samples coated with two different solutions (CA, LG) and uncoated control sample on a nine-point hedonic scale (1 = Dislike extremely, 5 = Neither like nor dislike, 9 = Like extremely). Panelists were selected considering their love for fried potatoes. Sensory panel evaluations were conducted in a room with fluorescent lighting at room temperature from 09:00 am to 03:00 pm.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.13 Statistical Analysis\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe normal distribution of results was determined using the Anderson and Darling test, and homogeneity of variance was assessed using the Levene test. For results with normal distribution and constant variance ANOVA test was used. The analysis was conducted using Minitab (16.1.1), and Tukey\u0026rsquo;s multiple range test was applied to observe differences in results at p \u0026le; 0.05.\u003c/p\u003e"},{"header":"3. Results and Discussion","content":"\u003cp\u003e\u003cstrong\u003eThe impact of various coating solutions and frying methods on moisture content\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe moisture content of air-fried potatoes, whether uncoated or coated, was found to range between 8.872±0.693% and 18.045±0.027% using the air frying method (Table 2). In comparison, oven frying yielded moisture levels ranging from 6.542±0.934% to 20.13±0.82%, while deep oil frying resulted in moisture content ranging from 7.93±0.723% to 26.388±0.000%, respectively. These values align with the findings reported by Mousa (2018) in the case of French fries coated with gum arabic and antioxidant extracts, as well as with the research conducted by Trujillo‐Agudelo et al. (2020) on potatoes coated with whey proteins and rosemary extracts with values in the range of 4.6 to 33.4%. Statistically, there was no significant impact of different frying methods on the moisture content, except for CG, where deep oil frying resulted in higher moisture content than oven frying and air frying. The interaction between cherry stem powder and glycerol may cause this difference. For oven frying method, it has been observed that uncoated samples exhibit the lowest moisture content. In comparing air frying and deep oil frying methods, uncoated samples showed lower moisture content than coated ones, but the difference was not statistically significant. It was anticipated that glycerol and aloe vera would increase the moisture levels of potatoes; however, cherry stem and leek powders might decrease the moisture content due to the potential induction of surface roughness, thereby augmenting the surface area conducive to water-oil exchange and heat transfer. The surface characteristics of raw materials used in frying play a critical role in determining the extent of oil absorption during the processing stage. To ensure surface smoothness, coatings added to the product can range in consistency from transparent to more viscous formulations. Ensuring a uniform coating configuration on the surface is indispensable in restricting mass transfer during processing. Utilizing various hydrocolloid applications, including carboxymethyl cellulose, xanthan gum, and guar, the quality attributes of potato chips were assessed and all coating materials, applied at specified concentrations before processing, maintained relatively high moisture levels and significantly reduced oil absorption compared to the control group (Garmakhany et al., 2008).\u0026nbsp;Abbasi et al. (2015) also revealed that aloe vera resulted in a noteworthy increase in moisture content of fried potato chips. In the early stages of frying, heat is transferred to food through thermal convection and conduction, leading to surface moisture evaporation and the formation of bubbles (Vitrac et al., 2000). As moisture continues to evaporate, a dehydrated and dry surface layer gradually develops, creating a moisture gradient from the interior to the exterior. Oil uptake in fried food is positively correlated with water loss, as observed in studies on potato chips and fried chicken (Xie et al., 2022).\u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe impact of various coating solutions and frying methods on texture\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe primary aspect defining the texture of fried products is the formation of a surface crust, which is highly appreciated by consumers. Hardness values were found to be in the range of 0.73±0.03 N and 1.8±0.3 N (Table 2). Similarly, the hardness values of fried potatoes, both those coated with pectin-maltodextrin and those left uncoated, fell within the range of 2.24 to 2.78 (Latif et al., 2020). The air frying method yields firmer texture for LG and LA than deep oil frying of these samples. Similarly, the hardness values of sweet potato perkedel subjected to air frying were found to be higher than those subjected to deep oil frying (Rahman \u0026amp; Malik, 2023). During frying, multiple processes take place concurrently. Firstly, cooking initiates a sequence of heat-triggered chemical reactions such as starch gelatinization, protein denaturation, and the Maillard reaction, accompanied by caramelization. Starch gelatinization involves the breakdown of molecular structures within starch granules, leading to particle expansion and decreased solubility. This phenomenon is crucial for forming a crispy crust on fried foods and preventing excessive oil absorption.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eFurthermore, uncoated potatoes have been found to achieve a hardness exceeding that of CG, CA and LA samples for oven frying method. These findings align with a study wherein the application of arabic and almond gum coatings resulted in a significant reduction in hardness of potato chips (Bouaziz et al., 2016). This phenomenon may be ascribed to an increase in the moisture content of the chips and the coating since it has been observed that fried potatoes with higher moisture content exhibit reduced hardness.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe impact of various coating solutions and frying methods on volume\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eWhile volume change during frying has received less attention compared to other quality parameters, it plays a crucial role in the filling, packaging, and distribution of food products. Additionally, alterations in volume have a significant impact on the desirable characteristics of fried products, including crust formation, texture, and unique appearances (Shah and Takhar, 2022). However, neither different coatings nor the frying method has had an impact on the volume aspect (Table 2).\u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe impact of various coating solutions and frying methods on oil uptake\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eTable 2 presents the surface and structural oil uptake of fried potatoes. The surface oil uptake refers to the amount of oil present on the outer layer or surface of a food product, measured in g per g of potato. It is a critical parameter in assessing the quality and characteristics of fried or coated foods. Monitoring surface oil content is essential for understanding the impact of various factors, such as frying methods or coating solutions, on the final product. \u0026nbsp;The surface oil content ranged from 0.01 to 0.0675 g/g of potato. Upon examining the impact of the main factors, it is evident that the frying method had no effect on surface oil. It was observed that LA and CG showed a higher surface oil content compared to the uncoated sample, as well as samples CA and LG, following oven frying. When examining the structural oil content, it was observed that the values ranged from 0.0125±0.005 to 0.2205±0.002 g/g. In the context of air frying, it was observed that CG, CA, and LG samples absorbed less oil compared to control sample and LA. Moreover, it was noted that among the frying methods, oven frying absorbed less oil compared to air frying, and air frying absorbed less oil than deep oil frying for uncoated sample. Additionally, all coated samples fried via air exhibited lower oil absorption compared to those subjected to oven drying and deep oil frying methods. These findings align with those reported by Angor (2023) who determined the most substantial reduction in oil uptake of falafel balls occurred when either orange albedo or apple peel was utilized in coating solutions. The product surface serves as a primary barrier affecting water loss and oil uptake during frying, thereby influencing surface tension (Xie et al., 2022). Hence, surface coatings may assist in reducing oil absorption in fried foods. Coating can contribute to forming a thicker, sturdier, and less porous surface during the frying process, effectively impeding moisture escape from the product surface. Consequently, coatings may act as a barrier to retain moisture within the food and hinder effective water-oil displacement.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eFish skin (Fang et al., 2021), chicken nuggets (Castro-López et al., 2023), surimi (Yu et al., 2020) and french fries (Teruel et al., 2015) \u0026nbsp;also absorbed less oil during air frying than deep oil frying. Air frying is a recently developed technique where fried food undergoes cooking through the circulation of hot air around the product to enhance contact between the product and hot air (Yu et al., 2020). In contrast to conventional frying methods, air frying demonstrates superior effectiveness in reducing oil absorption, primarily attributed to the minimal or absence of oil usage (Teruel et al., 2015).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe impact of various coating solutions and frying methods on frying loss (%)\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eFrying loss denotes the proportionate decrease in weight of the fried item compared to its initial weight post-coating but prior to frying. This loss can be attributed to moisture evaporation, coating detachment, and overall mass reduction during the frying process. The frying loss of potatoes fried using various methods, with different coatings, and without coatings, ranged from 27.75% to 66.4% (Table 2). Highest frying loss value was found for oven fried uncoated sample. Maskat et al. (2005) observed that coating chicken breasts with methyl cellulose (MC) solution significantly increased adhesion due to the gum's higher viscosity and binding ability, with lower frying losses. Also, the gelatinization of starch may play a crucial role in forming a barrier on the surface of coated foods, thereby reducing frying loss (Kwaw et al., 2017). Deep frying and air frying resulted in less frying loss compared to oven frying. However, LA had more frying loss than CA and LG. This situation is attributed to the coating formed by leek waste powder and aloe vera causing greater frying loss compared to the coatings made with leek waste and glycerin or cherry stem powder and aloe vera, likely due to its higher water permeability.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe impact of various coating solutions and frying methods on color parameters (\u003cem\u003eL*, a*, b*\u003c/em\u003e)\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eFigure 1 provides images of all samples throughout the storage period before frying. Color, defined as the perception experienced by an individual when radiation energy within the visible spectrum reaches the retina of the human eye, is a critical aspect of the visual appearance and quality of a food surface. It serves as a primary criterion evaluated by consumers and plays a crucial role in determining their acceptance of the final product. \u003cem\u003eL*\u003c/em\u003e (brightness) serves as a primary factor in fried foods, being universally recognized as the first quality attribute evaluated by consumers when assessing the acceptability of products. \u0026nbsp;However, air fried coated potato samples exhibit lower \u003cem\u003eL*\u003c/em\u003e values compared to uncoated potato fries, indicating a darker appearance of the samples (Table 3). Due to the darker color of cherry stem powder compared to waste leek powder, the \u003cem\u003eL*\u003c/em\u003e values of CG and CA are lower than those of LG and LA.\u003c/p\u003e\n\u003cp\u003eColor alterations observed in potato products arise from nonenzymatic browning reactions, wherein reducing sugars such as glucose and fructose play a pivotal role (Sansano et al., 2015). Conversely, the kinetics of color changes are markedly influenced by frying techniques. In uncoated samples, higher \u003cem\u003eL*\u003c/em\u003e values were observed with air frying, which aligns with findings that \u003cem\u003eL*\u003c/em\u003e values are higher in air frying compared to deep-fat frying, a difference attributed to the Maillard reaction (non-enzymatic browning) involving reducing sugars and amino acids, as described by Teruel et al. (2015), where \u003cem\u003eL*\u003c/em\u003e decreases, leading to a darker appearance. Notably, the Maillard reaction progresses more rapidly during oven frying compared to air-frying for uncoated sample. This discrepancy can be attributed to variations in mass and heat transport kinetics between the two methods, notwithstanding the consistent temperature of the external medium set at 200°C in oven frying and 185°C in air frying to keep solid content in empty oven space.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eDuring frying, Maillard reactions between amino acids and reducing sugars can result in the formation of various colored compounds, contributing to changes in the \u003cem\u003ea*\u003c/em\u003e value. These reactions often lead to the development of brown or golden-brown colors, which can shift the \u003cem\u003ea*\u003c/em\u003e value towards positive values on the green-red axis, indicating an increase in redness or browning. \u0026nbsp;The values of parameter \u003cem\u003ea*\u003c/em\u003e varied between 1.75 and 16.205. The \u003cem\u003ea*\u003c/em\u003e values of CG and CA were higher than those of LG and LA in relation to the colors of cherry stem powder compared to waste leek powder after oven and deep oil frying. The color axis \u003cem\u003eb*\u003c/em\u003e represents the position on the blue-yellow axis. Consumers are drawn to fried potatoes with a yellowish hue. Following air frying, samples CA, LG, and LA exhibited similar \u003cem\u003eb*\u003c/em\u003e values to the control sample.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe impact of various coating solutions and frying methods on total phenolic content\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eTable 3 presents the TPC values of oils extracted from fried samples using various frying methods, both with and without different coatings. The values were within the range of 190.76±1.98 to 228.63±0.106 mg GAE/100 g. Similarly, potato strips without phenolic extract impregnation, fried in deep oil, exhibited a TPC of 195.24±5.67 mg GAE/100 g (Moreira \u0026amp; Almohaimeed, 2018), while the TPC values for different fried potatoes ranged between 60 and 273 mg GAE/100 g (Silveira et al., 2020). The incorporation of cherry stem powder into coatings significantly increased the phenolic content of the samples compared to samples with added leek powder. This observation could potentially be attributed to the higher levels of phenolic content present in cherry stems compared to leek powder, with cherry stems containing approximately 160-276 mg GAE/100 g of phenolic content (Afonso et al., 2020), whereas leek powder typically contains around 100 mg GAE/100 g (Biernacka et al., 2021).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe impact of various coating solutions and frying methods on lipid oxidation\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe impact of coatings on potato lipid oxidation during different frying applications was assessed by thiobarbituric acid reactive substances (TBARS) value. Table 3 \u0026nbsp;illustrates the effect of coating treatments on TBARS value changes in potato. TBARS is commonly utilized to quantify secondary oxidation products in oils, indicative of malondialdehyde levels resulting from lipid oxidation. The concentrations of secondary oxidation products (specifically malondialdehyde) resulting from various coatings and frying techniques applied to potatoes ranged from 1.275±0.0212 to 1.565±0.1061 mg MDA/kg. The frying methods showed no significant effect, whereas the coatings had a substantial impact on TBARS values. Due to the emergence of oxidation products at 150°C in the presence of oxygen (Sioen et al., 2006; Khazaei et al., 2016), coated samples exhibited lower TBARS values. Edible coatings act as barriers to gas, moisture, and solutes, thereby limiting moisture and oxygen uptake and subsequently suppressing oxidation rates. Coatings containing high level of TPC reduced secondary oxidation in fried potato to 1.275±0.021 mg MDA/kg, 18.5% lower than the control. These findings align with coatings containing basil seed gum and thymol on shrimp (Khazaei et al., 2016), quince seed gum and carvacrol microcapsules on oil uptake and quality loss of nugget (Jouki \u0026amp; Khazaei, 2022), Algerian Sage and Bay leaves extracts and their application for oxidative stability of fried potatoes (Oudjedi et al., 2019). Specifically, coatings prepared with cherry stem powder resulted in highest reductions in TBARS values of 17.04%, 14.72%, and 15.02% for air frying, oven frying, and deep-oil frying, respectively, compared to uncoated samples. Another study investigated the effects of sweet cherry stems on lipid oxidation in cooked pork patties and reported a 39.2% reduction in TBARS values over 15 days of storage in samples treated with cherry stem extract compared to the control (Boruzi and Violeta, 2019).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eSensory analysis\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eWhen all quality parameters were collectively evaluated, it was observed that the coatings of CA, LG, and LA, fried using the air frying method, were statistically comparable to uncoated potatoes fried using the deep-oil frying method in terms of moisture content, hardness, volume, and frying loss (Table 4). However, the surface oil content, structural oil content, and TBARS values of air-fried CA and LG-coated samples were statistically lower than those of uncoated deep-oil-fried samples. Moreover, the surface oil content and structural oil content of coated oven fried samples were higher than the air fried samples. Therefore, to assess sensory preferences for both cherry stem powder and leek powder, sensory analysis was performed on samples identified as CA, LG, and air fried. These samples were compared with uncoated potato fried in deep oil. Deep frying was selected as the control method due to its widespread usage and established role as a traditional cooking technique (Mahmud et al., 2023). In terms of sensory characteristics such as taste, odor, texture, appearance, feeling in the mouth, and overall evaluation, both coated and uncoated potato fries exhibited similar acceptance rates (Table 5). Consequently, the use of coatings was deemed promising due to the attainment of lower lipid oxidation and oil uptake values.\u003c/p\u003e"},{"header":"Conclusion","content":"\u003cp\u003eAir fried potato prepared with a batter containing cherry stem and leek powders have the potential to fulfill consumer preferences for healthier fast food options, while preserving the desirable sensory attributes associated with deep-fried foods. The innovative approach of integrating these powders either with glycerol and aloe vera in edible coating, demonstrated benefits in having comparable values for moisture content, hardness, color, and increasing total phenolic compound levels. Additionally, the samples CA and LG led to a reduction in oil absorption by potato strips during air frying. Incorporating small quantities of phenolic antioxidants into the batter of potato slices presents a viable strategy for enhancing their nutritional profile and mitigating oil degradation during frying. Notably, cherry stem powder, containing phenolic compounds, exhibited effectiveness in lipid oxidation.\u0026nbsp;\u003c/p\u003e"},{"header":"Declarations","content":"\u003cp\u003e\u003cstrong\u003eAuthor contributions\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eN.YAZICIOGLU:\u0026nbsp;Conceptualization, Methodology,\u0026nbsp;Writing,\u0026nbsp;Supervision, Reviewing and Editing\u003c/p\u003e\n\u003cp\u003eI. MERT:\u0026nbsp;Methodology, Data curation\u003c/p\u003e\n\u003cp\u003eT. ÖZMEN:\u0026nbsp;Methodology, Data curation\u003c/p\u003e\n\u003cp\u003eŞ.ÖZTÜRK:\u0026nbsp;Methodology, Data curation\u003c/p\u003e\n\u003cp\u003eE. SARITAŞ: Methodology, Data curation\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eR. ÖZER: Methodology, Data curation\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eConflict of Interest\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eNone.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eStatement of Funding\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eNo funding received.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eData Availability\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eData is available upon request.\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\n\u003cli\u003eAbbasi, K. S., Masud, T., Ali, S., Mahmood, T., Hussain, A., Liaquat, M., \u0026amp; Jahangir, M. (2015). Quality of potato chips as influenced by Aloe Vera coating. J Food Nutr Res, 3(3), 157-61.\u003c/li\u003e\n\u003cli\u003eAdrah, K., Ananey-Obiri, D., \u0026amp; Tahergorabi, R. (2021). Sweet potato starch and a protein-based edible coating minimize the fat-uptake in deep-fat fried chicken. CyTA-Journal of Food, 19(1), 440-447.\u003c/li\u003e\n\u003cli\u003eAfonso, S., Oliveira, I. V., Meyer, A. S., Aires, A., Saavedra, M. J., \u0026amp; Gon\u0026ccedil;alves, B. (2020). Phenolic profile and bioactive potential of stems and seed kernels of sweet cherry fruit. \u003cem\u003eAntioxidants\u003c/em\u003e, \u003cem\u003e9\u003c/em\u003e(12), 1295.\u003c/li\u003e\n\u003cli\u003eAngor, M. (2023). Reducing oil absorption of falafel balls by using edible coating films containing dried orange-albedo powder or dried apple peel during deep frying. Frontiers in Sustainable Food Systems, 7, 1156316.\u003c/li\u003e\n\u003cli\u003eArslan, M., Xiaobo, Z., Shi, J., Rakha, A., Hu, X., Zareef, M., ... \u0026amp; Basheer, S. (2018). Oil uptake by potato chips or French fries: A review. European Journal of Lipid Science and Technology, 120(10), 1800058. doi.org/10.1002/ejlt.201800058\u003c/li\u003e\n\u003cli\u003eBiernacka, B., Dziki, D., Kozłowska, J., Kowalska, I., \u0026amp; Soluch, A. 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New active antioxidant multilayer food packaging films containing Algerian Sage and Bay leaves extracts and their application for oxidative stability of fried potatoes. \u003cem\u003eFood Control\u003c/em\u003e, \u003cem\u003e98\u003c/em\u003e, 216-226. doi.org/10.1016/j.foodcont.2018.11.018\u003c/li\u003e\n\u003cli\u003eRahman, N. S. A. A., \u0026amp; Malik, N. H. (2023). Comparative study between deep-fat frying and air frying of sweet potato perkedel. Enhanced Knowledge in Sciences and Technology, 3(2), 344-354. doi.org/10.30880/ekst. 2023.03.02.040\u003c/li\u003e\n\u003cli\u003eTeruel, M. D. R., Gordon, M., Linares, M. B., Garrido, M. D., Ahromrit, A., \u0026amp; Niranjan, K. (2015). A comparative study of the characteristics of French fries produced by deep fat frying and air frying. \u003cem\u003eJournal of Food Science\u003c/em\u003e, \u003cem\u003e80\u003c/em\u003e(2), E349-E358.\u003c/li\u003e\n\u003cli\u003eXie, D., Guo, D., Guo, Z., Hu, X., Luo, S., \u0026amp; Liu, C. (2022). Reduction of oil uptake of fried food by coatings: A review. International Journal of Food Science \u0026amp; Technology, 57(6), 3268-3277. doi.org/10.1111/ijfs.15266\u003c/li\u003e\n\u003cli\u003eSahin, S., Sumnu, S.G., (2006). Physical Properties of Foods. Springer, New York\u003c/li\u003e\n\u003cli\u003eSansano, M., Juan‐Borr\u0026aacute;s, M., Escriche, I., Andr\u0026eacute;s, A., \u0026amp; Heredia, A. (2015). Effect of pretreatments and air‐frying, a novel technology, on acrylamide generation in fried potatoes. Journal of food science, 80(5), T1120-T1128. doi.org/10.1111/1750-3841.12843\u003c/li\u003e\n\u003cli\u003eShah, Y., \u0026amp; Takhar, P. S. (2022). Pressure development and volume changes during frying and post-frying of potatoes. Lwt, 172, 114243. doi.org/10.1016/j.lwt.2022.114243\u003c/li\u003e\n\u003cli\u003eSilveira, A. C., Orena, S., Medel-Maraboli, M., \u0026amp; Escalona, V. H. (2020). Determination of some functional and sensory attributes and suitability of colored-and noncolored-flesh potatoes for different cooking methods. \u003cem\u003eFood Science and Technology\u003c/em\u003e, \u003cem\u003e40\u003c/em\u003e, 395-404. doi.org/10.1590/fst.24119\u003c/li\u003e\n\u003cli\u003eSioen, I., Haak, L., Raes, K., Hermans, C., De Henauw, S., De Smet, S., \u0026amp; Van Camp, J. (2006). Effects of pan-frying in margarine and olive oil on the fatty acid composition of cod and salmon. \u003cem\u003eFood Chemistry\u003c/em\u003e, \u003cem\u003e98\u003c/em\u003e(4), 609-617. doi.org/10.1016/j.foodchem.2005.06.026\u003c/li\u003e\n\u003cli\u003eŞişik Oğraş, Ş., \u0026amp; Kaplan, H. (2022). The Effects of Frying Method and Oil Type on the Quality Attributes of Turkey Nuggets and Frying Oils. European Journal of Lipid Science and Technology, 124(5), 2100023. doi.org/10.1002/ejlt.202100023\u003c/li\u003e\n\u003cli\u003eSun-Waterhouse, D., Zhou, J., Miskelly, G. M., Wibisono, R., \u0026amp; Wadhwa, S. S. (2011). Stability of encapsulated olive oil in the presence of caffeic acid. \u003cem\u003eFood Chemistry\u003c/em\u003e, \u003cem\u003e126\u003c/em\u003e(3), 1049-1056. doi.org/10.1016/j.foodchem.2010.11.124\u003c/li\u003e\n\u003cli\u003eTian, J., Chen, S., Shi, J., Chen, J., Liu, D., Cai, Y., ... \u0026amp; Ye, X. (2017). Microstructure and digestibility of potato strips produced by conventional frying and air-frying: An in vitro study. Food structure, 14, 30-35. doi.org/10.1016/j.foostr.2017.06.001\u003c/li\u003e\n\u003cli\u003eTrujillo‐Agudelo, S., Osorio, A., G\u0026oacute;mez, F., Contreras‐Calder\u0026oacute;n, J., Mes\u0026iacute;as‐Garcia, M., Delgado‐Andrade, C., ... \u0026amp; Vega‐Castro, O. (2020). Evaluation of the application of an edible coating and different frying temperatures on acrylamide and fat content in potato chips. Journal of Food Process Engineering, 43(5), e13198. doi.org/10.1111/jfpe.13198\u003c/li\u003e\n\u003cli\u003eVaridi, M., Ahmadzadeh‐Hashemi, S., \u0026amp; Nooshkam, M. (2023). Changes in fat uptake, color, texture, and sensory properties of Aloe vera gel‐coated eggplant rings during deep‐fat frying process. Food Science \u0026amp; Nutrition, 11(4), 2027-2035. doi.org/10.1002/fsn3.3238\u003c/li\u003e\n\u003cli\u003eVitrac, O., Trystram, G., \u0026amp; Raoult‐Wack, A. L. (2000). Deep‐fat frying of food: Heat and mass transfer, transformations and reactions inside the frying material. European Journal of Lipid Science and Technology, 102(8‐9), 529-538. doi.org/10.1002/1438-9312(200009)102:8/9\u0026lt;529::AID-EJLT529\u0026gt;3.0.CO;2-F\u003c/li\u003e\n\u003cli\u003eWaterhouse, A. L. (2002). Determination of total phenolics. \u003cem\u003eCurrent protocols in food analytical chemistry\u003c/em\u003e, \u003cem\u003e6\u003c/em\u003e(1), I1-1.\u003c/li\u003e\n\u003cli\u003eWHO. 2018. Retrieved from: https://www.who.int/news-room/fact-sheets/detail/healthy-diet Last visited on 04/03/2024 \u003c/li\u003e\n\u003cli\u003eYu, X., Li, L., Xue, J., Wang, J., Song, G., Zhang, Y., \u0026amp; Shen, Q. (2020). Effect of air-frying conditions on the quality attributes and lipidomic characteristics of surimi during processing. \u003cem\u003eInnovative Food Science \u0026amp; Emerging Technologies\u003c/em\u003e, \u003cem\u003e60\u003c/em\u003e, 102305. doi.org/10.1016/j.ifset.2020.102305\u003c/li\u003e\n\u003cli\u003eZeb, A., \u0026amp; Ullah, F. (2016). A simple spectrophotometric method for the determination of thiobarbituric acid reactive substances in fried fast foods. Journal of analytical methods in chemistry, 2016. doi.org/10.1155/2016/9412767\u003c/li\u003e\n\u003c/ol\u003e"},{"header":"Tables","content":"\u003cp\u003eTable 1. Formulation of coating batters\u003c/p\u003e\n\u003ctable border=\"0\" cellspacing=\"0\" cellpadding=\"0\" width=\"713\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 11.0799%;\"\u003e\n \u003cp\u003eSamples\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 20.6171%;\"\u003e\n \u003cp\u003eCherry \u0026nbsp;stem powder (g)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 19.6353%;\"\u003e\n \u003cp\u003eWaste \u0026nbsp;leek powder (g)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 15.8485%;\"\u003e\n \u003cp\u003eTapioca starch (g)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 10.6592%;\"\u003e\n \u003cp\u003eAloevera (g)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 10.2384%;\"\u003e\n \u003cp\u003eGlycerol (g)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 11.9215%;\"\u003e\n \u003cp\u003eDI water (mL)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 11.0799%;\"\u003e\n \u003cp\u003eCG\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 20.6171%;\"\u003e\n \u003cp\u003e4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 19.6353%;\"\u003e\n \u003cp\u003e0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 15.8485%;\"\u003e\n \u003cp\u003e3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 10.6592%;\"\u003e\n \u003cp\u003e0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 10.2384%;\"\u003e\n \u003cp\u003e3.5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 11.9215%;\"\u003e\n \u003cp\u003e100\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 11.0799%;\"\u003e\n \u003cp\u003eCA\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 20.6171%;\"\u003e\n \u003cp\u003e4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 19.6353%;\"\u003e\n \u003cp\u003e0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 15.8485%;\"\u003e\n \u003cp\u003e3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 10.6592%;\"\u003e\n \u003cp\u003e3.5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 10.2384%;\"\u003e\n \u003cp\u003e0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 11.9215%;\"\u003e\n \u003cp\u003e100\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 11.0799%;\"\u003e\n \u003cp\u003eLG\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 20.6171%;\"\u003e\n \u003cp\u003e0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 19.6353%;\"\u003e\n \u003cp\u003e4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 15.8485%;\"\u003e\n \u003cp\u003e3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 10.6592%;\"\u003e\n \u003cp\u003e0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 10.2384%;\"\u003e\n \u003cp\u003e3.5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 11.9215%;\"\u003e\n \u003cp\u003e100\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 11.0799%;\"\u003e\n \u003cp\u003eLA\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 20.6171%;\"\u003e\n \u003cp\u003e0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 19.6353%;\"\u003e\n \u003cp\u003e4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 15.8485%;\"\u003e\n \u003cp\u003e3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 10.6592%;\"\u003e\n \u003cp\u003e3.5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 10.2384%;\"\u003e\n \u003cp\u003e0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 11.9215%;\"\u003e\n \u003cp\u003e100\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003eIn the sample abbreviations, C represents cherry stem powder, L represents leek powder, G represents glycerol, A represents aloe vera and DI means distilled.\u003c/p\u003e\n\u003cp\u003eTable 2. Moisture content, hardness, volume, surface oil content, structural oil content, and frying loss values for both coated and uncoated samples fried using various methods\u003c/p\u003e\n\u003ctable border=\"0\" cellspacing=\"0\" cellpadding=\"0\" width=\"529\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 75px;\"\u003e\n \u003cp\u003e\u0026nbsp;Quality attributes\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 76px;\"\u003e\n \u003cp\u003eSamples\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 136px;\"\u003e\n \u003cp\u003eAir frying\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003eOven frying\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003eDeep oil frying\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"5\" style=\"width: 75px;\"\u003e\n \u003cp\u003eMoisture content (%)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 76px;\"\u003e\n \u003cp\u003eCG\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 136px;\"\u003e\n \u003cp\u003e18.045\u0026plusmn;0.027\u003csup\u003eaB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e14.655\u0026plusmn;0.000\u003csup\u003eabC\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e26.388\u0026plusmn;0.000\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 76px;\"\u003e\n \u003cp\u003eCA\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 136px;\"\u003e\n \u003cp\u003e10.00\u0026plusmn;0.000\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e10.00\u0026plusmn;0.000\u003csup\u003eabA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e13.55\u0026plusmn;5.62\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 76px;\"\u003e\n \u003cp\u003eLG\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 136px;\"\u003e\n \u003cp\u003e10.63\u0026plusmn;3.65\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e20.13\u0026plusmn;0.82\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e16.071\u0026plusmn;0.000\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 76px;\"\u003e\n \u003cp\u003eLA\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 136px;\"\u003e\n \u003cp\u003e10.81\u0026plusmn;0.000\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e16.62\u0026plusmn;4.44\u003csup\u003eabA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e16.9\u0026plusmn;4.4\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 76px;\"\u003e\n \u003cp\u003eControl\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 136px;\"\u003e\n \u003cp\u003e8.872\u0026plusmn;0.693\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e6.542\u0026plusmn;0.934\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e7.93\u0026plusmn;0.723\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"5\" style=\"width: 75px;\"\u003e\n \u003cp\u003eHardness (N)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 76px;\"\u003e\n \u003cp\u003eCG\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 136px;\"\u003e\n \u003cp\u003e1\u0026plusmn;0.4\u003csup\u003eabA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e1.005\u0026plusmn;0.045\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e0.79\u0026plusmn;0.46\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 76px;\"\u003e\n \u003cp\u003eCA\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 136px;\"\u003e\n \u003cp\u003e0.73\u0026plusmn;0.03\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e0.75\u0026plusmn;0.25\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e0.83\u0026plusmn;0.23\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 76px;\"\u003e\n \u003cp\u003eLG\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 136px;\"\u003e\n \u003cp\u003e1.46\u0026plusmn;0.000\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e1.315\u0026plusmn;0.185\u003csup\u003eabA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e0.825\u0026plusmn;0.025\u003csup\u003eaB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 76px;\"\u003e\n \u003cp\u003eLA\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 136px;\"\u003e\n \u003cp\u003e1.3\u0026plusmn;0.000\u003csup\u003eabA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e0.9\u0026plusmn;0.1\u003csup\u003ebB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e0.875\u0026plusmn;0.025\u003csup\u003eaB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 76px;\"\u003e\n \u003cp\u003eControl\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 136px;\"\u003e\n \u003cp\u003e1.35\u0026plusmn;0.05\u003csup\u003eabAB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e1.8\u0026plusmn;0.3\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e0.95\u0026plusmn;0.05\u003csup\u003eaB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"5\" style=\"width: 75px;\"\u003e\n \u003cp\u003eVolume\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 76px;\"\u003e\n \u003cp\u003eCG\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 136px;\"\u003e\n \u003cp\u003e6.415\u0026plusmn;0.495\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e4.165\u0026plusmn;0.265\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e4.96\u0026plusmn;0.66\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 76px;\"\u003e\n \u003cp\u003eCA\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 136px;\"\u003e\n \u003cp\u003e7.02\u0026plusmn;0.33\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e5.05\u0026plusmn;0.45\u003csup\u003eaB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e6.755\u0026plusmn;0.045\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 76px;\"\u003e\n \u003cp\u003eLG\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 136px;\"\u003e\n \u003cp\u003e5.5\u0026plusmn;1.69\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e6\u0026plusmn;1.7\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e5.575\u0026plusmn;0.87\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 76px;\"\u003e\n \u003cp\u003eLA\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 136px;\"\u003e\n \u003cp\u003e5.05\u0026plusmn;1.05\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e4.585\u0026plusmn;0.315\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e5.62\u0026plusmn;0.38\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 76px;\"\u003e\n \u003cp\u003eControl\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 136px;\"\u003e\n \u003cp\u003e5.145\u0026plusmn;0.085\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e4.725\u0026plusmn;0.305\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e4.66\u0026plusmn;0.52\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"5\" style=\"width: 75px;\"\u003e\n \u003cp\u003eSurface oil content (g/g)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 76px;\"\u003e\n \u003cp\u003eCG\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 136px;\"\u003e\n \u003cp\u003e0.04\u0026plusmn;0.02\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e0.05\u0026plusmn;0.0\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e0.045\u0026plusmn;0.000\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 76px;\"\u003e\n \u003cp\u003eCA\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 136px;\"\u003e\n \u003cp\u003e0.015\u0026plusmn;0.005\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e0.01\u0026plusmn;0.01\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e0.02\u0026plusmn;0.000\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 76px;\"\u003e\n \u003cp\u003eLG\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 136px;\"\u003e\n \u003cp\u003e0.02\u0026plusmn;0.000\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e0.035\u0026plusmn;0.00\u003csup\u003eabA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e0.035\u0026plusmn;0.015\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 76px;\"\u003e\n \u003cp\u003eLA\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 136px;\"\u003e\n \u003cp\u003e0.035\u0026plusmn;0.005\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e0.05\u0026plusmn;0.00\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e0.0675\u0026plusmn;0.0125\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 76px;\"\u003e\n \u003cp\u003eControl\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 136px;\"\u003e\n \u003cp\u003e0.04\u0026plusmn;0.02\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e0.02\u0026plusmn;0.0\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e0.05\u0026plusmn;0.01\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"5\" style=\"width: 75px;\"\u003e\n \u003cp\u003eStructural oil content (g/g)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 76px;\"\u003e\n \u003cp\u003eCG\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 136px;\"\u003e\n \u003cp\u003e0.033\u0026plusmn;0.0297\u003csup\u003ebB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e0.1625\u0026plusmn;0.0091\u003csup\u003eabA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e0.1695\u0026plusmn;0.0091\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 76px;\"\u003e\n \u003cp\u003eCA\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 136px;\"\u003e\n \u003cp\u003e0.0415\u0026plusmn;0.01202\u003csup\u003ebB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e0.1435\u0026plusmn;0.0148\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e0.1345\u0026plusmn;0.0120\u003csup\u003ecA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 76px;\"\u003e\n \u003cp\u003eLG\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 136px;\"\u003e\n \u003cp\u003e0.045\u0026plusmn;0.0269\u003csup\u003ebB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e0.1895\u0026plusmn;0.040\u003csup\u003eabA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e0.1745\u0026plusmn;0.021\u003csup\u003ebAB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 76px;\"\u003e\n \u003cp\u003eLA\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 136px;\"\u003e\n \u003cp\u003e0.087\u0026plusmn;0.0099\u003csup\u003eaB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e0.2035\u0026plusmn;0.0163\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e0.2205\u0026plusmn;0.00212\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 76px;\"\u003e\n \u003cp\u003eControl\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 136px;\"\u003e\n \u003cp\u003e0.0615\u0026plusmn;0.01061\u003csup\u003eabB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e0.0125\u0026plusmn;0.00495\u003csup\u003ecC\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e0.121\u0026plusmn;0.0127\u003csup\u003ecA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"5\" style=\"width: 75px;\"\u003e\n \u003cp\u003e\u0026nbsp;Frying loss (%)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 76px;\"\u003e\n \u003cp\u003eCG\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 136px;\"\u003e\n \u003cp\u003e56.25\u0026plusmn;6.25\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e42.73\u0026plusmn;2.73\u003csup\u003ecA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e43.75\u0026plusmn;6.25\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 76px;\"\u003e\n \u003cp\u003eCA\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 136px;\"\u003e\n \u003cp\u003e36.65\u0026plusmn;3.35\u003csup\u003ebAB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e55\u0026plusmn;5\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e27.75\u0026plusmn;5.55\u003csup\u003ecB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 76px;\"\u003e\n \u003cp\u003eLG\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 136px;\"\u003e\n \u003cp\u003e42.2\u0026plusmn;2.2\u003csup\u003eabB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e51.92\u0026plusmn;1.92\u003csup\u003ebcA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e38.18\u0026plusmn;1.82\u003csup\u003ebcB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 76px;\"\u003e\n \u003cp\u003eLA\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 136px;\"\u003e\n \u003cp\u003e45\u0026plusmn;5\u003csup\u003eabB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e57.75\u0026plusmn;2.25\u003csup\u003eabAB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e61.81\u0026plusmn;1.81\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 76px;\"\u003e\n \u003cp\u003eControl\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 136px;\"\u003e\n \u003cp\u003e31.25\u0026plusmn;6.25\u003csup\u003ebB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e66.4\u0026plusmn;0.7\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e46.4\u0026plusmn;3.6\u003csup\u003ebB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003e\u003csup\u003ea\u0026ndash;c\u003c/sup\u003e Values in the same column are significantly different (\u003cem\u003ep\u003c/em\u003e \u0026le; 0.05).\u003c/p\u003e\n\u003cp\u003e\u003csup\u003eA\u0026ndash;C\u003c/sup\u003e Values in the same row are significantly different (\u003cem\u003ep\u003c/em\u003e \u0026le; 0.05).\u003c/p\u003e\n\u003cp\u003eIn the sample abbreviations, C represents cherry stem powder, L represents leek powder, G represents glycerol, and A represents aloe vera.\u003c/p\u003e\n\u003cp\u003eTable 3. L*, a*, b* and TPC values for both coated and uncoated samples fried using various methods\u003c/p\u003e\n\u003ctable border=\"0\" cellspacing=\"0\" cellpadding=\"0\" width=\"557\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 64px;\"\u003e\n \u003cp\u003e\u0026nbsp;Parameters\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 64px;\"\u003e\n \u003cp\u003eSamples\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 128px;\"\u003e\n \u003cp\u003eAir frying\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 148px;\"\u003e\n \u003cp\u003eOven frying\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 153px;\"\u003e\n \u003cp\u003eDeep oil frying\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"5\" style=\"width: 64px;\"\u003e\n \u003cp\u003eL*\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003eCG\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 128px;\"\u003e\n \u003cp\u003e22.33\u0026plusmn;2.97\u003csup\u003ecA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 148px;\"\u003e\n \u003cp\u003e17.55\u0026plusmn;2.35\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 153px;\"\u003e\n \u003cp\u003e19.06\u0026plusmn;5.06\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003eCA\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 128px;\"\u003e\n \u003cp\u003e24.91\u0026plusmn;0.481\u003csup\u003ebcA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 148px;\"\u003e\n \u003cp\u003e17.45\u0026plusmn;5.56\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 153px;\"\u003e\n \u003cp\u003e18.57\u0026plusmn;2.84\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003eLG\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 128px;\"\u003e\n \u003cp\u003e27.54\u0026plusmn;0.212\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 148px;\"\u003e\n \u003cp\u003e25.66\u0026plusmn;0.0849\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 153px;\"\u003e\n \u003cp\u003e28.37\u0026plusmn;3.17a\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003eLA\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 128px;\"\u003e\n \u003cp\u003e27.545\u0026plusmn;0.0354\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 148px;\"\u003e\n \u003cp\u003e26.8\u0026plusmn;11.21\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 153px;\"\u003e\n \u003cp\u003e33.66\u0026plusmn;10.19\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003eControl\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 128px;\"\u003e\n \u003cp\u003e46.215\u0026plusmn;1.407\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 148px;\"\u003e\n \u003cp\u003e31.865\u0026plusmn;0.01\u003csup\u003eaC\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 153px;\"\u003e\n \u003cp\u003e38.5\u0026plusmn;2.13\u003csup\u003eaB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"5\" style=\"width: 64px;\"\u003e\n \u003cp\u003ea*\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003eCG\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 128px;\"\u003e\n \u003cp\u003e9.59\u0026plusmn;1.329\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 148px;\"\u003e\n \u003cp\u003e8.85\u0026plusmn;4.27\u003csup\u003ebcA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 153px;\"\u003e\n \u003cp\u003e12.675\u0026plusmn;1.054\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003eCA\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 128px;\"\u003e\n \u003cp\u003e8.35\u0026plusmn;6.7\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 148px;\"\u003e\n \u003cp\u003e12.46\u0026plusmn;1.64\u003csup\u003eabA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 153px;\"\u003e\n \u003cp\u003e11.84\u0026plusmn;2.37\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003eLG\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 128px;\"\u003e\n \u003cp\u003e2.45\u0026plusmn;0.834\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 148px;\"\u003e\n \u003cp\u003e3.16\u0026plusmn;2.39\u003csup\u003ecA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 153px;\"\u003e\n \u003cp\u003e4.665\u0026plusmn;0.148\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003eLA\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 128px;\"\u003e\n \u003cp\u003e3.44\u0026plusmn;2.51\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 148px;\"\u003e\n \u003cp\u003e4.99\u0026plusmn;0.396\u003csup\u003ecA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 153px;\"\u003e\n \u003cp\u003e5.39\u0026plusmn;3.68\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003eControl\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 128px;\"\u003e\n \u003cp\u003e1.75\u0026plusmn;1.48\u003csup\u003eaB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 148px;\"\u003e\n \u003cp\u003e16.205\u0026plusmn;0.686\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 153px;\"\u003e\n \u003cp\u003e14.54\u0026plusmn;0.156\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"5\" style=\"width: 64px;\"\u003e\n \u003cp\u003eb*\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003eCG\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 128px;\"\u003e\n \u003cp\u003e10.53\u0026plusmn;3.41\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 148px;\"\u003e\n \u003cp\u003e4.6\u0026plusmn;5.19\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 153px;\"\u003e\n \u003cp\u003e9.64\u0026plusmn;4.17\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003eCA\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 128px;\"\u003e\n \u003cp\u003e17.95\u0026plusmn;0.651\u003csup\u003eabA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 148px;\"\u003e\n \u003cp\u003e8.54\u0026plusmn;5.18\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 153px;\"\u003e\n \u003cp\u003e8.17\u0026plusmn;3.76\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003eLG\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 128px;\"\u003e\n \u003cp\u003e18.61\u0026plusmn;1.188\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 148px;\"\u003e\n \u003cp\u003e13.95\u0026plusmn;2.83\u003csup\u003eabA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 153px;\"\u003e\n \u003cp\u003e18.08\u0026plusmn;6.88\u003csup\u003eabA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003eLA\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 128px;\"\u003e\n \u003cp\u003e16.15\u0026plusmn;5.32\u003csup\u003eabA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 148px;\"\u003e\n \u003cp\u003e11.2\u0026plusmn;5.12\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 153px;\"\u003e\n \u003cp\u003e21.71\u0026plusmn;10.03\u003csup\u003eabA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003eControl\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 128px;\"\u003e\n \u003cp\u003e21.25\u0026plusmn;1.82\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 148px;\"\u003e\n \u003cp\u003e23.135\u0026plusmn;1.209\u003csup\u003eaAB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 153px;\"\u003e\n \u003cp\u003e26.09\u0026plusmn;0.636\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"5\" style=\"width: 64px;\"\u003e\n \u003cp\u003eTPC (mg GAE/100 g)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003eCG\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 128px;\"\u003e\n \u003cp\u003e228.63\u0026plusmn;0.106\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 148px;\"\u003e\n \u003cp\u003e217.94\u0026plusmn;10.62\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 153px;\"\u003e\n \u003cp\u003e218.05\u0026plusmn;8.2\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003eCA\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 128px;\"\u003e\n \u003cp\u003e226.93\u0026plusmn;3.13\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 148px;\"\u003e\n \u003cp\u003e218.14\u0026plusmn;8.49\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 153px;\"\u003e\n \u003cp\u003e214.69\u0026plusmn;0.219\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003eLG\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 128px;\"\u003e\n \u003cp\u003e191.38\u0026plusmn;1.7\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 148px;\"\u003e\n \u003cp\u003e195.68\u0026plusmn;7.78\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 153px;\"\u003e\n \u003cp\u003e193.68\u0026plusmn;1.56\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003eLA\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 128px;\"\u003e\n \u003cp\u003e195.57\u0026plusmn;0.969\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 148px;\"\u003e\n \u003cp\u003e193.19\u0026plusmn;1.74\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 153px;\"\u003e\n \u003cp\u003e190.76\u0026plusmn;1.98\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003eControl\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 128px;\"\u003e\n \u003cp\u003e194.63\u0026plusmn;4.97\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 148px;\"\u003e\n \u003cp\u003e194.85\u0026plusmn;2.78\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 153px;\"\u003e\n \u003cp\u003e193.69\u0026plusmn;0.615\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"5\" style=\"width: 64px;\"\u003e\n \u003cp\u003eTBARS Value (mg MDA/kg)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003eCG\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 128px;\"\u003e\n \u003cp\u003e1.315\u0026plusmn;0.0495\u003csup\u003ebcA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 148px;\"\u003e\n \u003cp\u003e1.305\u0026plusmn;0.0212\u003csup\u003eabA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 153px;\"\u003e\n \u003cp\u003e1.325\u0026plusmn;0.00707\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003eCA\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 128px;\"\u003e\n \u003cp\u003e1.29\u0026plusmn;0.0424\u003csup\u003ecA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 148px;\"\u003e\n \u003cp\u003e1.275\u0026plusmn;0.0212\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 153px;\"\u003e\n \u003cp\u003e1.33\u0026plusmn;0.0566\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003eLG\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 128px;\"\u003e\n \u003cp\u003e1.435\u0026plusmn;0.0212\u003csup\u003eabA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 148px;\"\u003e\n \u003cp\u003e1.4\u0026plusmn;0.0707\u003csup\u003eabA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 153px;\"\u003e\n \u003cp\u003e1.505\u0026plusmn;0.0778\u003csup\u003eabA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003eLA\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 128px;\"\u003e\n \u003cp\u003e1.465\u0026plusmn;0.0636\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 148px;\"\u003e\n \u003cp\u003e1.38\u0026plusmn;0.0849\u003csup\u003eabA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 153px;\"\u003e\n \u003cp\u003e1.475\u0026plusmn;0.0919\u003csup\u003eabA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003eControl\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 128px;\"\u003e\n \u003cp\u003e1.555\u0026plusmn;0.0495\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 148px;\"\u003e\n \u003cp\u003e1.495\u0026plusmn;0.1202\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 153px;\"\u003e\n \u003cp\u003e1.565\u0026plusmn;0.1061\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003e\u003csup\u003ea\u0026ndash;c\u003c/sup\u003e Values in the same column are significantly different (\u003cem\u003ep\u003c/em\u003e \u0026le; 0.05).\u003c/p\u003e\n\u003cp\u003e\u003csup\u003eA\u0026ndash;C\u003c/sup\u003e Values in the same row are significantly different (\u003cem\u003ep\u003c/em\u003e \u0026le; 0.05).\u003c/p\u003e\n\u003cp\u003eIn the sample abbreviations, C represents cherry stem powder, L represents leek powder, G represents glycerol, and A represents aloe vera.\u003c/p\u003e\n\u003cp\u003eTable 4. The statistical evaluation of moisture content, hardness, volume, surface oil content, structural oil content, frying loss, TBARS value of coated samples fried using air frying, and uncoated samples fried in deep oil.\u003c/p\u003e\n\u003ctable border=\"0\" cellspacing=\"0\" cellpadding=\"0\" width=\"463\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 163px;\"\u003e\n \u003cp\u003eParameters\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 167px;\"\u003e\n \u003cp\u003eSamples\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 133px;\"\u003e\n \u003cp\u003eValues\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"5\" style=\"width: 163px;\"\u003e\n \u003cp\u003eMoisture content (%)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 167px;\"\u003e\n \u003cp\u003eCG\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 133px;\"\u003e\n \u003cp\u003e18.045\u0026plusmn;0.027\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 167px;\"\u003e\n \u003cp\u003eCA\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 133px;\"\u003e\n \u003cp\u003e10.00\u0026plusmn;0.000\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 167px;\"\u003e\n \u003cp\u003eLG\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 133px;\"\u003e\n \u003cp\u003e10.63\u0026plusmn;3.65\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 167px;\"\u003e\n \u003cp\u003eLA\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 133px;\"\u003e\n \u003cp\u003e10.81\u0026plusmn;0.000\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 167px;\"\u003e\n \u003cp\u003eUncoated sample fried in deep oil\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 133px;\"\u003e\n \u003cp\u003e7.93\u0026plusmn;0.723\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"5\" style=\"width: 163px;\"\u003e\n \u003cp\u003eHardness (N)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 167px;\"\u003e\n \u003cp\u003eCG\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 133px;\"\u003e\n \u003cp\u003e1.00\u0026plusmn;0.4\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 167px;\"\u003e\n \u003cp\u003eCA\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 133px;\"\u003e\n \u003cp\u003e0.73\u0026plusmn;0.03\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 167px;\"\u003e\n \u003cp\u003eLG\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 133px;\"\u003e\n \u003cp\u003e1.46\u0026plusmn;0.000\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 167px;\"\u003e\n \u003cp\u003eLA\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 133px;\"\u003e\n \u003cp\u003e1.30\u0026plusmn;0.000\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 167px;\"\u003e\n \u003cp\u003eUncoated sample fried in deep oil\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 133px;\"\u003e\n \u003cp\u003e0.95\u0026plusmn;0.05\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"5\" style=\"width: 163px;\"\u003e\n \u003cp\u003eVolume\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 167px;\"\u003e\n \u003cp\u003eCG\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 133px;\"\u003e\n \u003cp\u003e6.415\u0026plusmn;0.495\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 167px;\"\u003e\n \u003cp\u003eCA\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 133px;\"\u003e\n \u003cp\u003e7.02\u0026plusmn;0.33\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 167px;\"\u003e\n \u003cp\u003eLG\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 133px;\"\u003e\n \u003cp\u003e5.50\u0026plusmn;1.69\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 167px;\"\u003e\n \u003cp\u003eLA\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 133px;\"\u003e\n \u003cp\u003e5.05\u0026plusmn;1.05\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 167px;\"\u003e\n \u003cp\u003eUncoated sample fried in deep oil\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 133px;\"\u003e\n \u003cp\u003e4.66\u0026plusmn;0.52\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"5\" style=\"width: 163px;\"\u003e\n \u003cp\u003eSurface oil content (g/g)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 167px;\"\u003e\n \u003cp\u003eCG\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 133px;\"\u003e\n \u003cp\u003e0.04\u0026plusmn;0.02\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 167px;\"\u003e\n \u003cp\u003eCA\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 133px;\"\u003e\n \u003cp\u003e0.015\u0026plusmn;0.005\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 167px;\"\u003e\n \u003cp\u003eLG\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 133px;\"\u003e\n \u003cp\u003e0.02\u0026plusmn;0.000\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 167px;\"\u003e\n \u003cp\u003eLA\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 133px;\"\u003e\n \u003cp\u003e0.035\u0026plusmn;0.005\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 167px;\"\u003e\n \u003cp\u003eUncoated sample fried in deep oil\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 133px;\"\u003e\n \u003cp\u003e0.05\u0026plusmn;0.01\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"5\" style=\"width: 163px;\"\u003e\n \u003cp\u003eStructural oil content (g/g)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 167px;\"\u003e\n \u003cp\u003eCG\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 133px;\"\u003e\n \u003cp\u003e0.033\u0026plusmn;0.0297\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 167px;\"\u003e\n \u003cp\u003eCA\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 133px;\"\u003e\n \u003cp\u003e0.0415\u0026plusmn;0.01202\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 167px;\"\u003e\n \u003cp\u003eLG\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 133px;\"\u003e\n \u003cp\u003e0.045\u0026plusmn;0.0269\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 167px;\"\u003e\n \u003cp\u003eLA\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 133px;\"\u003e\n \u003cp\u003e0.087\u0026plusmn;0.0099\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 167px;\"\u003e\n \u003cp\u003eUncoated sample fried in deep oil\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 133px;\"\u003e\n \u003cp\u003e0.121\u0026plusmn;0.0127\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"5\" style=\"width: 163px;\"\u003e\n \u003cp\u003eFrying loss (%)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 167px;\"\u003e\n \u003cp\u003eCG\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 133px;\"\u003e\n \u003cp\u003e56.25\u0026plusmn;6.25\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 167px;\"\u003e\n \u003cp\u003eCA\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 133px;\"\u003e\n \u003cp\u003e36.65\u0026plusmn;3.35\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 167px;\"\u003e\n \u003cp\u003eLG\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 133px;\"\u003e\n \u003cp\u003e42.2\u0026plusmn;2.2\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 167px;\"\u003e\n \u003cp\u003eLA\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 133px;\"\u003e\n \u003cp\u003e45\u0026plusmn;5\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 167px;\"\u003e\n \u003cp\u003eUncoated sample fried in deep oil\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 133px;\"\u003e\n \u003cp\u003e46.4\u0026plusmn;3.6\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"5\" style=\"width: 163px;\"\u003e\n \u003cp\u003eTBARS Value (mg MDA/kg)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 167px;\"\u003e\n \u003cp\u003eCG\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 133px;\"\u003e\n \u003cp\u003e1.315\u0026plusmn;0.0495\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 167px;\"\u003e\n \u003cp\u003eCA\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 133px;\"\u003e\n \u003cp\u003e1.29\u0026plusmn;0.0424\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 167px;\"\u003e\n \u003cp\u003eLG\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 133px;\"\u003e\n \u003cp\u003e1.435\u0026plusmn;0.0212\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 167px;\"\u003e\n \u003cp\u003eLA\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 133px;\"\u003e\n \u003cp\u003e1.465\u0026plusmn;0.0636\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 167px;\"\u003e\n \u003cp\u003eUncoated sample fried in deep oil\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 133px;\"\u003e\n \u003cp\u003e1.565\u0026plusmn;0.1061\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003e\u003csup\u003ea\u0026ndash;c\u003c/sup\u003e Values in the same column are significantly different (\u003cem\u003ep\u003c/em\u003e \u0026le; 0.05). In the sample abbreviations, C represents cherry stem powder, L represents leek powder, G represents glycerol, and A represents aloe vera.\u003c/p\u003e\n\u003cp\u003eTable 5. The sensory attributes of CA, LG samples fried using air frying, and uncoated samples fried in deep oil.\u003c/p\u003e\n\u003ctable border=\"0\" cellspacing=\"0\" cellpadding=\"0\" width=\"691\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 64px;\"\u003e\n \u003cp\u003eSamples\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 117px;\"\u003e\n \u003cp\u003eTaste\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 99px;\"\u003e\n \u003cp\u003eOdor\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 86px;\"\u003e\n \u003cp\u003eTexture\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 108px;\"\u003e\n \u003cp\u003eAppearance\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 118px;\"\u003e\n \u003cp\u003eFeeling in the mouth\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 98px;\"\u003e\n \u003cp\u003eOverall evaluation\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 64px;\"\u003e\n \u003cp\u003eCA\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 117px;\"\u003e\n \u003cp\u003e5.8\u0026plusmn;2.4\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 99px;\"\u003e\n \u003cp\u003e6.8\u0026plusmn;2.05\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 86px;\"\u003e\n \u003cp\u003e6.76\u0026plusmn;2.02\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 108px;\"\u003e\n \u003cp\u003e6.69\u0026plusmn;2.09\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 118px;\"\u003e\n \u003cp\u003e5.84\u0026plusmn;2.57\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 98px;\"\u003e\n \u003cp\u003e6.19\u0026plusmn;2.19\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 64px;\"\u003e\n \u003cp\u003eLG\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 117px;\"\u003e\n \u003cp\u003e6.53\u0026plusmn;2.48\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 99px;\"\u003e\n \u003cp\u003e7.11\u0026plusmn;1.96\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 86px;\"\u003e\n \u003cp\u003e7.15\u0026plusmn;1.8\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 108px;\"\u003e\n \u003cp\u003e7.11\u0026plusmn;2.08\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 118px;\"\u003e\n \u003cp\u003e6.42\u0026plusmn;2.73\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 98px;\"\u003e\n \u003cp\u003e6.92\u0026plusmn;2.18\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 64px;\"\u003e\n \u003cp\u003eControl\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 117px;\"\u003e\n \u003cp\u003e6.73\u0026plusmn;1.6\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 99px;\"\u003e\n \u003cp\u003e7.65\u0026plusmn;1.62\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 86px;\"\u003e\n \u003cp\u003e6.57\u0026plusmn;1.74\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 108px;\"\u003e\n \u003cp\u003e6.65\u0026plusmn;1.74\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 118px;\"\u003e\n \u003cp\u003e6.03\u0026plusmn;2.27\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 98px;\"\u003e\n \u003cp\u003e6.84\u0026plusmn;1.48\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003e\u003csup\u003ea\u0026ndash;c\u003c/sup\u003e Values in the same columns are significantly different (\u003cem\u003ep\u003c/em\u003e \u0026le; 0.05). In the sample abbreviations, C represents cherry stem powder, L represents leek powder, G represents glycerol, and A represents aloe vera.\u003c/p\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":false,"highlight":"","institution":"","isAcceptedByJournal":true,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"potato-research","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"potr","sideBox":"Learn more about [Potato Research](http://link.springer.com/journal/11540)","snPcode":"11540","submissionUrl":"https://www.editorialmanager.com/potr/default2.aspx","title":"Potato Research","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"em","reportingPortfolio":"Springer Hybrid","inReviewEnabled":true,"inReviewRevisionsEnabled":false},"keywords":"Edible coating, Frying, Oil uptake, Lipid oxidation","lastPublishedDoi":"10.21203/rs.3.rs-5075712/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-5075712/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"This study aims to compare the effects of various coating materials, including cherry stem powder (C) or leek powder (L) , aloe vera (A) or glycerol (G) on the quality parameters of potatoes during different frying methods (air frying, conventional oven frying, and deep-oil frying), considering factors such as moisture content, texture, oil uptake, frying loss, color, total phenolic content (TPC), lipid oxidation, and sensory analysis. The moisture content of air fried CG was higher compared to oven frying and deep oil frying. The air frying yields a firmer texture for LG and LA compared to deep oil frying of these samples. Additionally, uncoated potatoes exhibit greater hardness than CG, CA, and LA samples when oven fried. Frying method had no notable impact on surface oil; coated samples absorbed less oil than uncoated ones, notably in air frying. Incorporating cherry stem powder into coatings significantly increased the phenolic content to 228.63±0.106 mg GAE/100 g, surpassing that of samples containing leek powder and the control, which measured at 190.76±1.98 mg GAE/100 g. Coatings with elevated levels of TPC (CA, CG) decreased secondary oxidation in fried potato to 1.275±0.021 mg MDA/kg, which was 18.5% lower than the control. Cherry stem powder-added samples, when air fried, showed promise in reducing oil uptake and lipid oxidation.","manuscriptTitle":"Development of edible coating incorporating cherry stem powder or leek powder to decrease oil uptake and lipid oxidation in potatoes during air, oven, and deep oil frying methods","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2024-12-13 09:27:14","doi":"10.21203/rs.3.rs-5075712/v1","editorialEvents":[{"type":"communityComments","content":0},{"type":"reviewerAgreed","content":"","date":"2024-12-12T15:57:32+00:00","index":0,"fulltext":""},{"type":"reviewersInvited","content":"","date":"2024-12-12T15:21:32+00:00","index":"","fulltext":""},{"type":"editorAssigned","content":"","date":"2024-12-12T15:09:31+00:00","index":"","fulltext":""},{"type":"submitted","content":"Potato Research","date":"2024-12-10T05:06:59+00:00","index":"","fulltext":""},{"type":"decision","content":"Minor revisions","date":"2024-10-13T11:45:27+00:00","index":"","fulltext":""}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"potato-research","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"potr","sideBox":"Learn more about [Potato Research](http://link.springer.com/journal/11540)","snPcode":"11540","submissionUrl":"https://www.editorialmanager.com/potr/default2.aspx","title":"Potato Research","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"em","reportingPortfolio":"Springer Hybrid","inReviewEnabled":true,"inReviewRevisionsEnabled":false}}],"origin":"","ownerIdentity":"16acd120-77b6-46e9-82eb-fef251d06ce3","owner":[],"postedDate":"December 13th, 2024","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"published-in-journal","subjectAreas":[],"tags":[],"updatedAt":"2025-02-17T15:59:00+00:00","versionOfRecord":{"articleIdentity":"rs-5075712","link":"https://doi.org/10.1007/s11540-025-09848-y","journal":{"identity":"potato-research","isVorOnly":false,"title":"Potato Research"},"publishedOn":"2025-02-12 15:56:58","publishedOnDateReadable":"February 12th, 2025"},"versionCreatedAt":"2024-12-13 09:27:14","video":"","vorDoi":"10.1007/s11540-025-09848-y","vorDoiUrl":"https://doi.org/10.1007/s11540-025-09848-y","workflowStages":[]},"version":"v1","identity":"rs-5075712","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-5075712","identity":"rs-5075712","version":["v1"]},"buildId":"qtupq5eGEP_6zYnWcrvyt","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}