In this research, the effects of frying time (0, 1.5, 3, 4.5 and 6 min) and different batter formulations were investigated on the quality of deep-fried crusts (DFCs) through a DFC model. Moisture and oil content, texture and color parameters of the crusts were determined. In order to determine the effects of the batter formulation, 10, 25 and 50 % w/w of wheat flour was replaced with lentil and chickpae flours. The Control batter formulation contained only wheat flour. Our results showed that batter formulations and frying time significantly (p < 0.01) affected the moisture and oil content, color parameters, acoustic properties and texture of DFCs. The increase in the concentration of lentil or chickpea flours from 10 to 50 % in batter formulation, led to an increase in a* and b* values as well as a decrease in moisture loss, oil uptake, L* value and textural properties. DFCs containing 50 % of the lentil flour showed the lowest oil content and the highest moisture content among all formulations. Samples containing 10 % of the lentil or chickpea flour had a higher hardness. Also, It has been indicated that as the frying time increased, the moisture content, L*and b*, decreased, while the oil content, a*, number and maximum of force and acoustic peaks, increased.

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