Effect of microwave-assisted pre-drying and deep-fat-frying conditions on some quality attributes of orange fleshed sweetpotato chips

Autor:	Adebukola Tolulope Omidiran, Olalekan Julius Odukoya, Oluwafunke Opeyemi Akinbule, Olajide Philip Sobukola
Jazyk:	angličtina
Rok vydání:	2023
Předmět:	Microwave-assisted-drying Orange fleshed sweetpotato Optimization Quality attributes Deep-fat frying Food processing and manufacture TP368-456
Zdroj:	Food Chemistry Advances, Vol 3, Iss , Pp 100534- (2023)
Druh dokumentu:	article
ISSN:	2772-753X
DOI:	10.1016/j.focha.2023.100534
Popis:	The effect of microwave-assisted drying (MAD) and deep-fat frying conditions on moisture and oil contents, hardness, chewiness, and colour (L*, a*, and b*) attributes of orange-flesh-sweet-potato (OFSP) chips were studied. A response surface methodology based on Box–Behnken design was used to optimize the effect of weight loss (10 – 20%) during MAD, frying temperature (150 – 170 °C), and frying time (1 – 3 min) on moisture, oil contents, hardness, chewiness, and colour of the chips. Models were generated showing the relationship between independent and response variables. The process variables had significant effects on the investigated responses. Frying temperature had a significant (p
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/21cf6e5bd774451abf55ff661b424e1e Zobrazit plný text záznamu View record in DOAJ