Investigation of the Effects of Different Home Frying Methods (Air Fryer and Deep Fryer) on HMF and Aroma Compounds in Gluten‐Free Bean Chips

ABSTRACT The aim of this study was to produce functional gluten‐free chips with red and black bean flour substitutes using different household frying devices (deep fat fryer and hot air fryer) and to determine the flavor components and 5‐hydroxymethylfurfural (HMF) released during the production of these chips. The physicochemical, bioactive, and toxicological properties of the flours used in the study and the gluten‐free chips produced, as well as the flavor profile, and textural and sensory properties of the gluten‐free chips, were also determined. The study results are presented in a comparative manner for both frying methods and the correlation of HMF with other parameters. According to the results, chips produced with air fryer technology had much lower fat content and lighter color values ( L : 67.04 and Browning Index (BI): 7.99). Conversely, they were harder (hardness of 8187.8 g) and had a higher HMF content (7.54 ppm). When we looked at the correlations for HMF, the strongest correlations were found between pH and b color values. In total, 67 flavor components were identified. The main volatile compounds of the chips were Benzene, 1‐methyl‐3‐(1‐methylethyl)‐, Benzene, 1,3‐dimethyl‐, .beta.‐Myrcene, .gamma.‐Terpinene, o‐Cymene, p‐Cymene, o‐Xylene, p‐Xylene, Acetic acid‐trichloro‐, methyl ester, Acetic acid‐trichloro‐anhydride, 18,18′‐Bi‐1,4,7,10,13,16‐hexaoxacyclononadecane, and 1,4,7,10,13,16‐Hexaoxacyclooctadecane. From a sensory evaluation, the most highly rated chips were those prepared with a 20% red bean flour substitution and fried in an air fryer. The results showed that the air fryer‐produced chips had lower fat content but were riskier in terms of HMF and were less appreciated from a sensory point of view.