Coker, Oluwafemi Jeremiah, Sobukola, Olajide Philip, Sanni, Lateef Oladimeji, Bakare, Hakeem Adegoke, Kajihausa, Olatundun Esther, Adebowale, Abdul-Razaq Adesola and Tomlins, Keith (2016) Quality attributes of cassava-fish crackers enriched with different flours: An optimization study by a simplex centroid mixture design. Journal of Food Process Engineering, 40 (3):e12484. ISSN 0145-8876 (Print), 1745-4530 (Online) (doi:https://doi.org/10.1111/jfpe.12484)

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Abstract

A simplex centroid mixture design (SCMD) was used to optimize ingredient combination comprising cassava starch (CS), high quality cassava flour (HQCF) and fish flour (FF) in the production of cassava-fish crackers. The standard slurry method was used and the effect of ingredient combination on some quality attributes of the crackers fried at 180 °C ± 5 °C for 15 s was investigated. Ingredient combination has a significant positive effect on oil and moisture contents, texture but expanded less. Increase in CS and FF resulted in decrease oil uptake while it increases with HQCF. Lightness decreased with increase in FF while redness and yellowness increases. Regression analyses indicated that the quadratic, cubic as well as special cubic nonlinear terms were significant (p < 0.05) in many of the models derived. Optimum ingredient mixture resulting in lower oil content and breaking force with maximum expansion and desirable physico-chemical properties was 85% CS, 10%HQCF and 5% FF.

Item Type:	Article
Uncontrolled Keywords:	Cassava-fish crackers, Expansion, Oil content, Optimization, Quality, Texture
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 Faculty of Engineering & Science > Natural Resources Institute > Food Systems Research Group
Last Modified:	02 Dec 2019 14:00
URI:	http://gala.gre.ac.uk/id/eprint/17816

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