Characterization of some quality attributes of vacuum fried yellow fleshed cassava chips from different varieties using designed experiment
Corresponding Author
Olajide P. Sobukola
Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria
Correspondence
Olajide P. Sobukola, Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria.
Email: [email protected]
Contribution: Conceptualization, Data curation, Formal analysis, Funding acquisition, Investigation, Methodology
Search for more papers by this authorFeyisola F. Ajayi
Department of Home Science, Federal University Gashua, Gashua, Nigeria
Contribution: Data curation, Software, Validation, Visualization, Writing - original draft
Search for more papers by this authorOpeyemi R. Faloye
Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria
Contribution: Investigation, Methodology, Resources, Software, Validation, Writing - original draft
Search for more papers by this authorFolake O. Henshaw
Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria
Contribution: Conceptualization, Funding acquisition, Investigation, Methodology, Project administration, Supervision, Writing - review & editing
Search for more papers by this authorSilifat A. Sanni
Department of Nutrition and Dietetics, Federal University of Agriculture, Abeokuta, Nigeria
Contribution: Conceptualization, Funding acquisition, Investigation, Methodology, Resources, Supervision, Writing - review & editing
Search for more papers by this authorGoke Bodunde
Department of Horticulture, Federal University of Agriculture, Abeokuta, Nigeria
Contribution: Conceptualization, Funding acquisition, Investigation, Methodology, Project administration, Supervision, Writing - review & editing
Search for more papers by this authorMure Agbonlahor
Department of Agricultural Economics and Farm Management, National Open University of Nigeria, Lagos, Nigeria
Contribution: Conceptualization, Formal analysis, Funding acquisition, Investigation, Methodology, Resources, Supervision, Writing - review & editing
Search for more papers by this authorCorresponding Author
Olajide P. Sobukola
Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria
Correspondence
Olajide P. Sobukola, Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria.
Email: [email protected]
Contribution: Conceptualization, Data curation, Formal analysis, Funding acquisition, Investigation, Methodology
Search for more papers by this authorFeyisola F. Ajayi
Department of Home Science, Federal University Gashua, Gashua, Nigeria
Contribution: Data curation, Software, Validation, Visualization, Writing - original draft
Search for more papers by this authorOpeyemi R. Faloye
Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria
Contribution: Investigation, Methodology, Resources, Software, Validation, Writing - original draft
Search for more papers by this authorFolake O. Henshaw
Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria
Contribution: Conceptualization, Funding acquisition, Investigation, Methodology, Project administration, Supervision, Writing - review & editing
Search for more papers by this authorSilifat A. Sanni
Department of Nutrition and Dietetics, Federal University of Agriculture, Abeokuta, Nigeria
Contribution: Conceptualization, Funding acquisition, Investigation, Methodology, Resources, Supervision, Writing - review & editing
Search for more papers by this authorGoke Bodunde
Department of Horticulture, Federal University of Agriculture, Abeokuta, Nigeria
Contribution: Conceptualization, Funding acquisition, Investigation, Methodology, Project administration, Supervision, Writing - review & editing
Search for more papers by this authorMure Agbonlahor
Department of Agricultural Economics and Farm Management, National Open University of Nigeria, Lagos, Nigeria
Contribution: Conceptualization, Formal analysis, Funding acquisition, Investigation, Methodology, Resources, Supervision, Writing - review & editing
Search for more papers by this authorAbstract
A two-level full factorial design was used to explore the influence of process conditions on the qualities of fried chips from TMS 01-1368, TMS 01-1371, and TMS 01-1412 cultivars of yellow fleshed cassava roots under vacuum. Frying temperature (122℃ and 129℃), frying time (8 and 10 min), and vacuum pressure (9.91 and 14.91 cmHg) were used to evaluate changes in color, texture, shrinkage, moisture, oil, and carotenoid contents. Frying temperature, vacuum pressure, and frying time at linear, quadratic, and interaction terms showed significant (p < .05) effect on the qualities and carotenoid contents of fried chips from yellow fleshed cassava cultivars. The coefficients of determination (R2) of all responses were > 0.75. Increased frying temperature and time reduced the L* value. The optimized solutions for fried chips are 129℃/9.91 cmHg/9.57 min for TMS 01-1371; 122℃/14.49 cmHg/8 min for TMS 01-1371; 122℃/ 9.91 cmHg/9.95 min for TMS 01-1412.
Novelty impact statement
- Classical experimental design was used to optimize vacuum frying processing of yellow fleshed cassava roots.
- Different optimized vacuum frying processing conditions were obtained for three varieties.
- Vacuum fried chips were superior to the ones fried under atmospheric condition with minimum oil content, maximum textural properties, and carotenoid contents.
- Fried chips from TMS 01-1368 had lower oil content and breaking force value than others.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
Open Research
DATA AVAILABILITY STATEMENT
The data that support the findings of this study are available on request from the corresponding author.
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