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    Deep fat frying of yam slices: optimization of processing conditions using response surface methodology

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    Date
    2008
    Author
    Sobukola, O.P.
    Awonorin, S.O.
    Sanni, L.O.
    Bamiro, F.O
    Type
    Journal Article
    Metadata
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    Abstract/Description
    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.
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/2802
    IITA Subjects
    Yam; Plant Breeding; Plant Production; Post-Harvesting Technology; Food Security; Handling, Transport, Storage And Protection Of Agricultural Products; Farm Management; Livelihoods; Markets
    Agrovoc Terms
    Frying Temperature; Tubers; Yam Chips; Color Parameters; Oil And Moisture Contents
    Regions
    Africa; West Africa
    Countries
    Nigeria
    Collections
    • Journal and Journal Articles4835
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