| dc.contributor.author | Sobukola, O.P. |
| dc.contributor.author | Awonorin, S.O. |
| dc.contributor.author | Sanni, L.O. |
| dc.contributor.author | Bamiro, F.O |
| dc.date.accessioned | 2019-12-04T11:14:35Z |
| dc.date.available | 2019-12-04T11:14:35Z |
| dc.date.issued | 2008 |
| dc.identifier.citation | Sobukola, O.P., Awonorin, S.O., Sanni, L.O. & Bamiro, F.O. (2008). Deep‐fat frying of yam slices: optimization of processing conditions using response surface methodology. Journal of Food Processing and Preservation, 32(3), 343-360. |
| dc.identifier.issn | 0145-8892 |
| dc.identifier.uri | https://hdl.handle.net/20.500.12478/2802 |
| dc.description.abstract | 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. |
| dc.language.iso | en |
| dc.subject | Frying Temperature |
| dc.subject | Tubers |
| dc.subject | Yam Chips |
| dc.subject | Color Parameters |
| dc.subject | Oil And Moisture Contents |
| dc.title | Deep fat frying of yam slices: optimization of processing conditions using response surface methodology |
| dc.type | Journal Article |
| dc.description.version | Peer Review |
| cg.contributor.affiliation | University of Agriculture, Abeokuta |
| cg.contributor.affiliation | International Institute of Tropical Agriculture |
| cg.contributor.affiliation | University of Ibadan |
| cg.coverage.region | Africa |
| cg.coverage.region | West Africa |
| cg.coverage.country | Nigeria |
| cg.isijournal | ISI Journal |
| cg.authorship.types | CGIAR and developing country institute |
| cg.iitasubject | Yam |
| cg.iitasubject | Plant Breeding |
| cg.iitasubject | Plant Production |
| cg.iitasubject | Post-Harvesting Technology |
| cg.iitasubject | Food Security |
| cg.iitasubject | Handling, Transport, Storage And Protection Of Agricultural Products |
| cg.iitasubject | Farm Management |
| cg.iitasubject | Livelihoods |
| cg.iitasubject | Markets |
| cg.accessibilitystatus | Limited Access |
| local.dspaceid | 93903 |
