Ngan Hiu-Lok, Ip Shu-Yu, Wang Mingfu, Zhou Qian
Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China.
School of Biological Sciences, The University of Hong Kong, Hong Kong 999077, China.
Foods. 2023 Mar 16;12(6):1266. doi: 10.3390/foods12061266.
The air fryer and the oven are common cooking methods in our daily lives. However, previous investigations of the air fryer were limited to its comparison with deep-fat frying. This study compared the differences between air frying and household oven baking (without a fan or other forced airflow inside) on food quality and physicochemical properties using a cupcake model. Results showed that the oven-baked cupcakes were softer in texture (87.15%), greener in color (6.07%), and lower in weight loss (7.78%) and toxic advanced glycation end products (AGEs, 21.40%) when the heating temperature and duration were the same as oven baking. To improve the sensory characteristics and health value, the cupcakes were fortified with green tea. The differences in texture, color, and level of toxicants between the two cooking methods were diminished after the addition of green tea. Moreover, the chemical profiles of green tea catechins in the green-tea-fortified cupcakes remained similar upon thermal cooking, except that the air-fried cupcakes were lower in gallic acid (GA) but higher in (-)-gallocatechin (GC). Collectively, based on the differences in heating mechanisms, our data indicated that oven baking is a better cooking method suitable to prepare cupcakes than air frying from the perspectives of sensory characteristics and food safety, while green tea additives effectively counter the drawbacks of the air fryer.
空气炸锅和烤箱是我们日常生活中常见的烹饪方式。然而，以往对空气炸锅的研究仅限于将其与油炸进行比较。本研究使用纸杯蛋糕模型，比较了空气炸制和家用烤箱烘焙（内部无风扇或其他强制气流）对食品质量和理化性质的差异。结果表明，在加热温度和时长与烤箱烘焙相同时，烤箱烘焙的纸杯蛋糕质地更软（87.15%）、颜色更绿（6.07%）、重量损失更低（7.78%）、有毒晚期糖基化终产物（AGEs，21.40%）含量更低。为改善感官特性和健康价值，在纸杯蛋糕中添加了绿茶。添加绿茶后，两种烹饪方式在质地、颜色和有毒物质含量方面的差异减小。此外，经热烹饪后，添加绿茶的纸杯蛋糕中绿茶儿茶素的化学特征保持相似，只是空气炸制的纸杯蛋糕没食子酸（GA）含量较低，但（-）-没食子儿茶素（GC）含量较高。总体而言，基于加热机制的差异，我们的数据表明，从感官特性和食品安全的角度来看，烤箱烘焙是比空气炸制更适合制作纸杯蛋糕的烹饪方式，而绿茶添加剂能有效弥补空气炸锅的缺点。
