Effect of Frying Treatments on Texture and Colour Parameters of Deep Fat Fried Yellow Fleshed Cassava Chips

Effect of Frying Treatments on Texture and Colour Parameters of Deep Fat Fried Yellow Fleshed Cassava Chips

Effects of frying treatments on texture (hardness) and colour parameters (L,a,b,ΔE) during deep fat frying of yellow fleshed cassava root slices (TMS 01/1371) were investigated. Slices (dimension of 40 mm × 25 mm × 3 mm) were divided into three portions and subjected to vacuum frying (fresh slices)...

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Main Authors: A. B. Oyedeji, O. P. Sobukola, Folake Henshaw, M. O. Adegunwa, A. O. Ijabadeniyi, L. O. Sanni, K. I. Tomlins
Format: Article
Language:English
Published: Hindawi-Wiley 2017-01-01
Series:Journal of Food Quality
Online Access:http://dx.doi.org/10.1155/2017/8373801
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spelling doaj-c61b1191010441f7b73de9d873bbf73d2020-11-25T01:58:57ZengHindawi-WileyJournal of Food Quality0146-94281745-45572017-01-01201710.1155/2017/83738018373801Effect of Frying Treatments on Texture and Colour Parameters of Deep Fat Fried Yellow Fleshed Cassava ChipsA. B. Oyedeji0O. P. Sobukola1Folake Henshaw2M. O. Adegunwa3A. O. Ijabadeniyi4L. O. Sanni5K. I. Tomlins6Department of Biotechnology and Food Technology, Durban University of Technology, Durban, South AfricaDepartment of Food Science and Technology, Federal University of Agriculture, Abeokuta, NigeriaDepartment of Food Science and Technology, Federal University of Agriculture, Abeokuta, NigeriaDepartment of Hospitality and Tourism, Federal University of Agriculture, Abeokuta, NigeriaDepartment of Biotechnology and Food Technology, Durban University of Technology, Durban, South AfricaDepartment of Food Science and Technology, Federal University of Agriculture, Abeokuta, NigeriaNatural Resources Institute, University of Greenwich, London, UKEffects of frying treatments on texture (hardness) and colour parameters (L,a,b,ΔE) during deep fat frying of yellow fleshed cassava root slices (TMS 01/1371) were investigated. Slices (dimension of 40 mm × 25 mm × 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.http://dx.doi.org/10.1155/2017/8373801
collection DOAJ
language English
format Article
sources DOAJ
author A. B. Oyedeji
O. P. Sobukola
Folake Henshaw
M. O. Adegunwa
A. O. Ijabadeniyi
L. O. Sanni
K. I. Tomlins
spellingShingle A. B. Oyedeji
O. P. Sobukola
Folake Henshaw
M. O. Adegunwa
A. O. Ijabadeniyi
L. O. Sanni
K. I. Tomlins
Effect of Frying Treatments on Texture and Colour Parameters of Deep Fat Fried Yellow Fleshed Cassava Chips
Journal of Food Quality
author_facet A. B. Oyedeji
O. P. Sobukola
Folake Henshaw
M. O. Adegunwa
A. O. Ijabadeniyi
L. O. Sanni
K. I. Tomlins
author_sort A. B. Oyedeji
title Effect of Frying Treatments on Texture and Colour Parameters of Deep Fat Fried Yellow Fleshed Cassava Chips
title_short Effect of Frying Treatments on Texture and Colour Parameters of Deep Fat Fried Yellow Fleshed Cassava Chips
title_full Effect of Frying Treatments on Texture and Colour Parameters of Deep Fat Fried Yellow Fleshed Cassava Chips
title_fullStr Effect of Frying Treatments on Texture and Colour Parameters of Deep Fat Fried Yellow Fleshed Cassava Chips
title_full_unstemmed Effect of Frying Treatments on Texture and Colour Parameters of Deep Fat Fried Yellow Fleshed Cassava Chips
title_sort effect of frying treatments on texture and colour parameters of deep fat fried yellow fleshed cassava chips
publisher Hindawi-Wiley
series Journal of Food Quality
issn 0146-9428
1745-4557
publishDate 2017-01-01
description Effects of frying treatments on texture (hardness) and colour parameters (L,a,b,ΔE) during deep fat frying of yellow fleshed cassava root slices (TMS 01/1371) were investigated. Slices (dimension of 40 mm × 25 mm × 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.
url http://dx.doi.org/10.1155/2017/8373801
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