Oyedeji, A. B., Sobukola, O. P., Henshaw, Folake, Adegunwa, M. O., Ijabadeniyi, O. A., Sanni, L. O. and Tomlins, K. I. (2017) Effect of frying treatments on texture and colour parameters of deep fat fried yellow fleshed cassava chips. Journal of Food Quality, 2017:8373801. pp. 1-10. ISSN 0146-9428 (Print), 1745-4557 (Online) (doi:https://doi.org/10.1155/2017/8373801)

Preview

PDF (Publisher's PDF - Open Access) 17528 TOMLINS_Deep_Fat_Fried_Yellow_Fleshed_Cassava_Chips_2017.pdf - Published Version Available under License Creative Commons Attribution. Download (2MB) | Preview

Abstract

Effects of frying treatments on texture (hardness) and colour parameters (L, a, b, Delta) during deep fat frying of yellowfleshed cassava root slices (TMS 01/1371) were investigated. Slices (dimension of 40mm × 25mm × 3 mm) were divided into three portions and subjected to vacuum frying (fresh slices) and atmospheric frying (fresh and predried slices) and equivalent thermal driving forces (ETDF) of 60∘C, 70∘C, and 80∘C were maintained during frying. The quality attributes investigated were best preserved in vacuum fried chips. The overall colour change in chips fried under vacuum conditions at 118∘C and 8 min was the least (21.20) compared to fresh and atmospherically predried ones (16.69 and 14.81, resp.). A sharp reduction in the breaking force was obtained for all frying treatments after 8 min and this effect was the least in vacuum fried chips. First-order kinetics modeled the changes in quality attributes for all the temperatures investigated. Rate constants k (min−1) obtained for vacuum frying were almost equal to that of atmospheric frying while activation energies for hardness and colour change were 53.30 and 467.11 KJ/mol, respectively. Quality attributes studied were best preserved during vacuum frying.

Item Type:	Article
Additional Information:	Copyright © 2017 A. B. Oyedeji et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Uncontrolled Keywords:	Cassava, Texture, Colour, Frying treatments
Subjects:	S Agriculture > S Agriculture (General)
Faculty / School / Research Centre / Research Group:	Faculty of Engineering & Science Faculty of Engineering & Science > Natural Resources Institute Faculty of Engineering & Science > Natural Resources Institute > Food & Markets Department
Last Modified:	03 Aug 2017 16:38
URI:	http://gala.gre.ac.uk/id/eprint/17528

Actions (login required)

View Item

Downloads