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dc.contributor.authorOmidiran, A.T.
dc.contributor.authorSobukola, O.P.
dc.contributor.authorSanni, S.A.
dc.contributor.authorSanni, L.O.
dc.contributor.authorAdebowale, A.A.
dc.contributor.authorShajobi, A.O.
dc.contributor.authorKulakow, P.
dc.date.accessioned2022-09-14T12:02:48Z
dc.date.available2022-09-14T12:02:48Z
dc.date.issued2019-02
dc.identifier.citationOmidiran, A.T., Sobukola, O.P., Sanni, S.A., Sanni, L.O., Adebowale, A.A., Shajobi, A.O. & Kulakow, P. (2019). Evaluation of some quality parameters of cassava starch and soy protein isolate matrices during deep fat frying in soybean oil. Food Science & Nutrition, 7(2), 656-666.
dc.identifier.issn2048-7177
dc.identifier.urihttps://hdl.handle.net/20.500.12478/7749
dc.description.abstractSnack industry is recently focused on the production of snacks with minimal oil content and enhanced quality attributes which prompted the need to study the changes in snack matrices produced from cassava starch processed from three varieties of cassava roots (TMS‐950289, TME‐419, and TMS‐30572) and soy protein isolate blends fried in soybean oil. Effect of frying temperature (170–180°C), frying time (2–4 min), soy protein isolate inclusion level (5%–15%) on proximate composition, color changes, expansion, texture, and sensory attributes of the snacks was investigated. Optimization of process variables was carried out based on a factorial design (2 level by 3 factor) in the Design Expert version 6.0.8, and models were generated showing the relationship between the independent variables and the responses. The desired goal for each constraint (processing conditions) was kept within 170–180°C for 2–4 min, while all responses, except chewiness, expansion, yellowness, and protein, were set at minimum. Evaluation of sensory attributes of the optimized sample was carried out to determine its level of desirability. The optimized frying conditions for matrices produced from starches of TMS‐950289 are 170°C/4 min/5% SPI with desirability value of 0.507; from TME‐419 are 180°C/2 min/5% SPI with desirability value of 0.475 while for those from TMS‐30572 are 170°C/4 min/15% SPI with desirability value of 0.459. At higher SPI level, the protein content was high at 170°C. At 4 min frying time for all the varieties, the moisture content reduces. The most desired optimized fried snack produced from starch of TMS‐30572 (containing 15% SPI) had higher crispness and lower oil content than other optimized fried snacks.
dc.format.extent656-666
dc.language.isoen
dc.subjectCassava Starch
dc.subjectCassava
dc.subjectQuality
dc.subjectSoybeans
dc.subjectProteins
dc.subjectNigeria
dc.titleEvaluation of some quality parameters of cassava starch and soy protein isolate matrices during deep fat frying in soybean oil
dc.typeJournal Article
cg.contributor.crpRoots, Tubers and Bananas
cg.contributor.affiliationFederal University of Agriculture, Abeokuta
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.coverage.regionAfrica
cg.coverage.regionWest Africa
cg.coverage.countryNigeria
cg.coverage.hubHeadquarters and Western Africa Hub
cg.researchthemeBiotech and Plant Breeding
cg.identifier.bibtexciteidOMIDIRAN:2019
cg.isijournalISI Journal
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectAgronomy
cg.iitasubjectCassava
cg.iitasubjectCrop Systems
cg.iitasubjectFood Security
cg.journalFood Science & Nutrition
cg.notesAn Open Access Article; Published online: 19 Dec 2018
cg.accessibilitystatusOpen Access
cg.reviewstatusPeer Review
cg.usagerightslicenseCreative Commons Attribution 4.0 (CC BY 0.0)
cg.targetaudienceScientists
cg.identifier.doihttps://dx.doi.org/10.1002/fsn3.904
cg.iitaauthor.identifierPeter Kulakow: 0000-0002-7574-2645
cg.futureupdate.requiredNo
cg.identifier.issue2
cg.identifier.volume7


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