Cassava-rice ratio and cooking time-temperature combinations in baked and fried simulated chips making enriched with carrot, celery, curry leaves and skim milk were studied using completely randomized design. Research found that interaction between mix formula and cooking methods was significantly affected (p<0.05) the physical, sensorial and chemical characteristic of the simulated chips. The best baked simulated cassava-rice simulated chips was resulted from 80:20 ratio, baked at 140 ºC for 14 minutes, and the fried cassava-rice simulated chips with 60:40 ratio fried at 150 ºC for 2.5 minutes. The fried chips have finer microstructure and more preferable than the baked one. However, both best chips were potential to be further developed.

Abstract:The study was aimed to obtain the optimum conditions for vacuum frying and predicting the moisture lost during rice straw mushrooms stem chip production. The raw materials were obtained from the local farmer around the campus. A completely randomized factorial experimental design and Duncan's multiple range tests were used to achieve the objectives. Three temperatures, i.e. 80, 90 and 100 °C and five frying time, i.e. 3, 6, 9, and 15 minutes with a 2 mm slice thickness were studied to determine the optimum condition and predict the moisture decrease. Results showed that t he vacuum frying time in general affects the chips color and oil uptake significantly (p < 0.01) and correlated with the moisture decrease. The chips moisture content decline significantly after vacuum frying at 90 °C and 100 °C for 3 minutes. While for the 80 °C vacuum frying, the significant decrease of moisture occurred due to the increase of vacuum frying time from 3 to 6 minutes (p < 0.01). The optimum conditions for a 2 mm slice thickness chips making are vacuum frying at 100 °C for 3 minutes. The chips moisture lost followed generally a two-stage of falling rate pattern during vacuum frying, and each could be well predicted by an exponential equation (R 2 = 0.99).