Akara (Fried Cowpea Paste) Quality as Affected by Frying/Reheating Conditions

Abstract

Three factors (initial cooking time, reheating time, and reheating oil temperature) at three levels each were studied to determine effects on consumer acceptance of partially cooked, frozen, reheated akara. Based on consumer panel results, initial cooking time should be more than 50 set to obtain acceptable akara. With 75 set initial cooking time (ICT), reheating time (RT) should be at least 50 set, while reheating oil temperature (ROT) should range from 152-180°C. RT should be more than 70 set and ROT not exceed 180°C when 100 set ICT is applied. Trained sensory panel testing and instrumentahchemical measurements verified that the quality of akara from recommended processing conditions was close to that of fresh akara.

PHYSICAL AND SENSORY CHARACTERISTICS OF FRIED COWPEA (VIGNA UNGUICULATA L. WALP) PASTE FORMULATED WITH SOY FLOUR AND EDIBLE COATINGS

“…Compared with the two‐stage fried/frozen 100% cowpea akara formulation, the uncoated 6% soy formulation was not significantly different in flavor, texture, oiliness and overall acceptability. These findings agree with consumer responses obtained by Tan et al . (1995) who examined oil temperatures, initial and reheating frying times in efforts to optimize two‐stage frying of akara.…”

“…In response to questions regarding the intent of the panelists ( n = 60) to purchase akara, 53% expressed positive interest in purchasing the product. These results are comparable to those reported by Tan et al . (1995), wherein 50% of the consumers indicated a willingness to purchase.…”

“…It is thought that consumers were unable to distinguish between moisture and oil in these samples. This difficulty was also noted by Tan et al . (1995).…”

“…Samples were partially fried at 193C for 100 s, then frozen in a walk‐in freezer at −18C for a period of 2 weeks, until finish‐fried. To prepare partially fried, frozen samples for evaluation, akara was removed from the freezer and allowed to thaw at room temperature (23C) while still in the freezer bag, for 1 h, then finish‐fried in peanut oil at 166C for 90 s, as described by Tan et al . (1995).…”

“…1986). This, coupled with recent research examining the viability of a partially cooked, frozen item to be reheated by a finish‐frying step, has made the preparation of akara more suitable to American households (Tan et al . 1995).…”