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DEEP‐FAT FRYING OF YAM SLICES: OPTIMIZATION OF PROCESSING CONDITIONS USING RESPONSE SURFACE METHODOLOGY
Author(s) -
SOBUKOLA OLAJIDE P.,
AWONORIN SAMUEL O.,
SANNI LATEEF O.,
BAMIRO FRANCIS O.
Publication year - 2008
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2008.00183.x
Subject(s) - response surface methodology , moisture , dry matter , deep frying , water content , central composite design , food science , mathematics , chemistry , statistics , botany , engineering , biology , organic chemistry , geotechnical engineering
The deep‐fat frying of yam slices was investigated with the aim of optimizing the processing conditions. During frying, frying temperature, initial dry matter and frying time have a significant effect on moisture loss and oil uptake. Response surface methodology central composite rotatable design was used to study the effects of the independent variables on quality attributes of yam chips. Breaking force, oil content, moisture content and color parameters were determined. Statistical analysis with response surface regression showed that breaking force, oil and moisture contents and color parameters ( L* and a* ) were significantly ( P < 0.05) correlated with frying temperature, initial dry matter and frying time. The optimum conditions were a frying temperature of 175–180C, using tubers of initial dry matter of 0.179–0.214 kg/kg with a frying time of 4–5 min. It was suggested that the regression equation can be used to estimate the dependent variables for fried yam chips except b* (yellowness) parameter.PRACTICAL APPLICATIONS It is expected that the optimized processing conditions highlighted in this work will be useful in obtaining fried yam chips of acceptable quality attributes. This optimized condition would be a good prospect for commercialization in small‐scale industries.