Impact of infrared finishing on the mechanical and sensorial properties of wheat donuts.

Unlabelled: Infrared radiation may be used to simulate an immersion frying heat flux and create products with fried-like textures but lower fat contents. The objective of this study was to determine the process parameters needed to produce partially-fried, infrared-finished donuts comparable to fully-fried (control) donuts. A total of 8 different sets of infrared oven parameters (emitter height and belt speed) were tested.