Optimization of Blanching Conditions Prior to Deep Fat Frying of Yam Slices

Sobukola, O. P.; Awonorin, S. O.; Sanni, L.O.; Bamiro, F. O.

doi:10.1080/10942910701409294

Cited by 25 publications

(14 citation statements)

References 32 publications

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“…The change in yellowness of potato strips followed a first order rate equation during deep fat frying (Krokida et al 2001b). The yellowness of yam slices increased with blanching time and frying time, whereas, it decreased with increase in blanching temperature during deep fat frying and, frying time had a significant effect on yellowness of yam slices (Sobukola et al 2008b). The yellowness of yam slices was not affected by frying temperature, frying time and initial dry matter content during deep fat frying (Sobukola et al 2008a), whereas yellowness values were markedly higher for potato chips fried at atmospheric pressure than the potato chips fried at vacuum condition (Garayo and Moreira 2002).…”

Section: Hunter Yellowness (B) Valuementioning

confidence: 92%

“…All the processing variables such as pre frying hot air drying temperature, drying time and frying time significantly affected the redness of yam slices during deep fat frying (Sobukola et al 2010). The redness value increased with blanching temperature and frying time whereas it decreased with blanching time due to leaching out of reducing sugars which was responsible for formation of Maillard reaction products (Sobukola et al 2008b). However, the redness of the yam slices increased with increase in temperature and time of frying and it decreased with increase in initial dry matter content of the tubers (Sobukola et al 2008a).…”

Section: Hunter Redness (A) Valuementioning

confidence: 99%

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Kinetics of moisture loss and oil uptake during deep fat frying of Gethi (Dioscorea kamoonensis Kunth) strips

et al. 2012

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Investigation was carried out to study kinetics of moisture loss, oil uptake and tristimulus colour during deep fat frying of Gethi (Dioscorea kamoonensis kunth) strips. Deep fat frying of Gethi strips of size 6 × 6 × 40 mm was carried out in a laboratory scale fryer at different temperatures ranging from 120 to 180 °C. The investigation showed that the moisture loss and oil uptake followed the first order kinetics equation (r > 0.95, p < 0.05). The kinetic coefficients for moisture loss and oil uptake increased significantly (p < 0.05) with temperature from 0.166 to 0.889 min(-1) and 0.139 to 0.430 min(-1) respectively. The temperature dependency of rate constants for moisture loss and oil uptake values was described using Arrhenius equation (r > 0.99, p < 0.01). The activation energies for moisture loss and oil uptake were found to be 41.53 KJ/mol and 27.12 KJ/mol respectively. The hunter colour parameters were significantly affected by frying temperature and frying time. The hunter lightness (L) value increased with respect to frying time initially, followed by decline and same trend was observed at higher temperatures of frying with elevated rate, whereas hunter redness (a) value increased significantly (p < 0.01) with time as well as temperature of frying and obeyed zero order rate equation. The temperature dependency kinetic coefficients of Hunter (a) value were described by Arrhenius equation and the energy of activation for change in hunter redness was found to be 42.41 KJ/mol (r > 0.99, p < 0.01). The other hunter colour parameters such as chroma, hue angle and total colour difference were markedly affected by frying temperature as well as frying time.

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Section: Hunter Yellowness (B) Valuementioning

confidence: 92%

Section: Hunter Redness (A) Valuementioning

confidence: 99%

Kinetics of moisture loss and oil uptake during deep fat frying of Gethi (Dioscorea kamoonensis Kunth) strips

et al. 2012

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“…According to Giovanni (), response surface methodology (RSM) is defined as a statistical technique that uses quantitative data from appropriate experimental design to determine and simultaneously solve multivariate equations. It is an effective tool for optimizing complex processes and has been widely applied in various food operations (Nur ‘Aliaa, Siti Mazlina, Taip, & Liew Abdullah, ; Shyu & Hwang, ; Shyu, Hau, & Hwang, ; Sobukola, Awonorin, Sanni, & Bamiro, ). The aim of this project was to obtain the best operating conditions for the production of healthy air‐fried sweet potato snack.…”

Section: Introductionmentioning

confidence: 99%

Response surface optimization for hot air‐frying technique and its effects on the quality of sweet potato snack

Rahman

Razak

Lokmanalhakim

et al. 2016

J Food Process Engineering

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Response surface methodology was employed to obtain the optimum process conditions for frying sweet potato (Ipomoea batatas) via hot‐air frying technique. Sweet potato samples were fried at different frying temperature (140–160°C) and time (4–12 min). These variables were used as independent variables whose effects on fat and moisture contents; hardness and color were evaluated. The experimental results were fitted with a second‐order polynomial equation by a multiple regression analysis. From the response surface methodology analysis, the recommended frying condition from the study was found to be 150°C for 12 min. Optimized sweet potato samples were compared with deep fat‐fried samples; where the former had very low fat content i.e. decreased by 90.1%, lighter color and harder texture. Panellist selected the optimized air‐fried samples for several sensory attributes which relates to quality. Frying sweet potatoes via hot air‐frying technique can be considered as a healthier alternative to prepare fried food for consumption. Practical applications This article describes an optimization study on frying sweet potato snack via hot air‐frying technique. The aim was to produce a healthier snack food with low fat content and high acceptability. This work recommends an alternative technique to prepare fried food material to be utilized for domestic use and in food industry.

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“…Chipping was done using a vegetable multi-slicer (SF 923-1, CEE Square Ltd., Houston, TX, USA) into 2.5 mm thickness, and chips were washed using distilled water to remove surface starch. Yam slices were then blanched in water at 75 • C in a water bath (NE 122/15136, Clifton, England) for 5 min (Sobukola et al, 2008). Blanched slices were blotted by paper towel to remove loose materials adhering to the surface and excess water prior to coating (Pedreschi & Moyano, 2005).…”

Section: Yam Chips Preparationmentioning

confidence: 99%

Effect of Hydrocolloids and Egg Content on Sensory Quality of Coated Fried Yam Chips

Alimi

Shittu

Sanni

2014

Journal of Culinary Science & Technology

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This study investigated the effect of hydrocolloid (xanthan gum, gum tragacanth, and carboxymethyl cellulose) at 0.5-1.5% concentration and egg content (egg white or whole egg) as coating ingredients on the sensory quality of fried yam chips (FYC). The coated chips were evaluated for appearance, texture, taste, flavor, and overall acceptability using a nine-point hedonic scale. Descriptive sensory evaluation of the samples using generic method was also conducted. The studied independent variables had significant (p < 0.05) effects mainly on the appearance and texture of the FYC. Generally, the acceptability scores decreased significantly with increased hydrocolloid concentration (p < 0.05). Appearance had highest significant correlation (p < 0.01, r = 0.764) with overall acceptability. Eight of over fifty descriptors generated by the trained panelists were agreed upon as non-redundant, discriminatory attributes of the coated FYC. Similarity map of the descriptors were defined by two principal components accounting for 53.06% and 40.18% of total variance of rotation sums of squared loadings.

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Optimization of Blanching Conditions Prior to Deep Fat Frying of Yam Slices

Cited by 25 publications

References 32 publications

Kinetics of moisture loss and oil uptake during deep fat frying of Gethi (Dioscorea kamoonensis Kunth) strips

Kinetics of moisture loss and oil uptake during deep fat frying of Gethi (Dioscorea kamoonensis Kunth) strips

Response surface optimization for hot air‐frying technique and its effects on the quality of sweet potato snack

Effect of Hydrocolloids and Egg Content on Sensory Quality of Coated Fried Yam Chips

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