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Patra A, Prasath VA, Sutar PP, Pandian NKS, Pandiselvam R. Evaluation of effect of vacuum frying on textural properties of food products. Food Res Int 2022; 162:112074. [DOI: 10.1016/j.foodres.2022.112074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 09/10/2022] [Accepted: 10/18/2022] [Indexed: 11/28/2022]
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2
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Manzoor S, Masoodi FA, Rashid R, Wani SM, Naqash F, Ahmad M. Advances in vacuum frying: Recent developments and potential applications. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Shaziya Manzoor
- Department of Food Science and Technology University of Kashmir Srinagar Jammu & Kashmir India
| | - F. A. Masoodi
- Department of Food Science and Technology University of Kashmir Srinagar Jammu & Kashmir India
| | - Rubiya Rashid
- Department of Food Science and Technology University of Kashmir Srinagar Jammu & Kashmir India
| | - Shoib Mohmad Wani
- Department of Food Science and Technology University of Kashmir Srinagar Jammu & Kashmir India
| | - Farah Naqash
- Department of Food Science and Technology University of Kashmir Srinagar Jammu & Kashmir India
| | - Mudasir Ahmad
- Department of Food Science and Technology University of Kashmir Srinagar Jammu & Kashmir India
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Evaluation of the Thermophysical, Sensory, and Microstructural Properties of Colombian Coastal Carimañola Obtained by Atmospheric and Vacuum Frying. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:7251584. [PMID: 35747781 PMCID: PMC9213204 DOI: 10.1155/2022/7251584] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/21/2022] [Accepted: 05/16/2022] [Indexed: 11/17/2022]
Abstract
The quality of fried products affects consumer purchase decisions, and frying is an important stage in the production process. The objective of this research was to evaluate the thermophysical properties, the sensory quality, and microstructure of Colombian coastal Carimañola traditionally manufactured, in atmospheric frying and vacuum frying conditions. Lower moisture and fat content were reported in samples fried under vacuum compared to samples fried under atmospheric conditions, which is associated with the vacuum pressure during the process. Thermophysical properties, related to heat transfer in the samples, showed a correlation between thermal conductivity and moisture content. The micrographs visualized the changes in the porous structure of the coastal Carimañola. A greater effect was evidenced in the samples obtained by atmospheric frying because higher temperatures were used. The sensory evaluation reflected a preference for Carimañolas made with conventional frying. This research provides a basis for consumer purchases of traditionally fried products made with vacuum frying.
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Chintha P, Giri N, Thulasimani K, Sajeev MS, Safiya S. Development of low-fat and anthocyanin-rich purple sweet potato vacuum fried chips. J Food Sci 2022; 87:2894-2907. [PMID: 35638337 DOI: 10.1111/1750-3841.16185] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2021] [Revised: 04/04/2022] [Accepted: 04/20/2022] [Indexed: 11/28/2022]
Abstract
Vacuum frying technology has proven to be one of the best methods to produce snack products with higher retention of health-promoting/protecting nutraceuticals with reduced-fat content. In this work, application and optimization of vacuum frying process for purple sweet potato have used response surface methodology-based Box-Behnken design to produce low-fat and anthocyanin-rich purple sweet potato vacuum fried chips. The study showed the significant impact of frying temperature, vacuum pressure, and frying time on the chip's moisture and oil content, level of anthocyanin, visual impressions like color and texture. The selection of optimized frying parameters was carried out using a numerical optimizer and found to be 105°C for 7.08 min at a reduced pressure of 14.79 kPa. Compared to the atmospheric deep-fried chips, the vacuum fried chips showed 86% retention of anthocyanin content and a 35.6% decline in oil content with a lower breaking force of 0.69 N. Overall, the study confirmed that vacuum fried purple sweet potato chips could be a viable option to produce snacks with high functional value to meet the current consumer demands. PRACTICAL APPLICATION: Purple sweet potatoes have the potential to produce healthy snack chips with lower fat content and higher functional characteristics when vacuum frying technology is used with optimized processing variables.
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Affiliation(s)
- Pradeepika Chintha
- Division of Crop Utilization, ICAR-Central Tuber Crops Research Institute, Trivandrum, Kerala, India
| | - Namrata Giri
- Division of Crop Utilization, ICAR-Central Tuber Crops Research Institute, Trivandrum, Kerala, India.,Food Technology, ICAR-National Research Centre on Pomegranate, Solapur, Maharashtra, India
| | - Krishnakumar Thulasimani
- Division of Crop Utilization, ICAR-Central Tuber Crops Research Institute, Trivandrum, Kerala, India
| | | | - Shanavas Safiya
- Division of Crop Utilization, ICAR-Central Tuber Crops Research Institute, Trivandrum, Kerala, India
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Lee SH, Kim HW, Park HJ. Plaque removal effectiveness of 3D printed dental hygiene chews with various infill structures through artificial dog teeth. Heliyon 2022; 8:e09096. [PMID: 35846455 PMCID: PMC9280378 DOI: 10.1016/j.heliyon.2022.e09096] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 02/13/2022] [Accepted: 03/08/2022] [Indexed: 11/19/2022] Open
Abstract
Pet food has recently been in the spotlight as an auxiliary approach to manage oral health, since it helps dogs or cats to take relatively simple care of their mouths at home. Especially, dental hygiene chew is crucial to remove teeth accumulation or plaque by chemical or mechanical methods. This study applied 3D printing to dental chews, which should be tailored to dogs’ individual tooth structure and preferences. The optimum methods for making dental hygiene chews based on corn starch with glycerin for extrusion-based 3D printing were developed. The viscoelasticity of dental chews increased with increasing glycerin content. According to the infill level (40%, 60%, or 80%) and glycerin content, texture and plaque removal efficacy were investigated using a texture analyzer and dog dentures. A 60% infill level with 10% and 20% glycerin content had the best plaque removal efficacy in both canines and premolars. A lattice structure design with square holes was more effective for canines, whereas a crumbly texture was more effective for premolars. Starch-based dental chew ink was formulated with various glycerin concentrations. The rheology of dental chew ink was dependent on the addition of glycerin. Increasing glycerin content up to 20% contributed to improved printing performance. Printed objects had higher breaking force but less hardness than control. Plaque removal efficacy was enhanced by infill densities.
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Sobukola OP, Ajayi FF, Faloye OR, Henshaw FO, Sanni SA, Bodunde G, Agbonlahor M. Characterization of some quality attributes of vacuum fried yellow fleshed cassava chips from different varieties using designed experiment. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15946] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Olajide P. Sobukola
- Department of Food Science and Technology Federal University of Agriculture Abeokuta Nigeria
| | | | - Opeyemi R. Faloye
- Department of Food Science and Technology Federal University of Agriculture Abeokuta Nigeria
| | - Folake O. Henshaw
- Department of Food Science and Technology Federal University of Agriculture Abeokuta Nigeria
| | - Silifat A. Sanni
- Department of Nutrition and Dietetics Federal University of Agriculture Abeokuta Nigeria
| | - Goke Bodunde
- Department of Horticulture Federal University of Agriculture Abeokuta Nigeria
| | - Mure Agbonlahor
- Department of Agricultural Economics and Farm Management National Open University of Nigeria Lagos Nigeria
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8
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Recent advances in microstructure characterization of fried foods: Different frying techniques and process modeling. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.033] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Castillo PMM, Díaz LT, Díaz ST, Correa DA, Martelo Gómez RJ. Mass Transfer during Atmospheric and Vacuum Frying of Chorizo. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:9142412. [PMID: 34124237 PMCID: PMC8166471 DOI: 10.1155/2021/9142412] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 03/28/2021] [Accepted: 04/20/2021] [Indexed: 11/17/2022]
Abstract
The main objective of this study was to evaluate the kinetics of moisture and oil uptake during chorizo deep-fat frying as compared to atmospheric and vacuum conditions. The conditions in the process were 90, 120, and 150°C for vacuum frying and 160, 170, and 180°C for atmospheric frying. The kinetics of moisture loss during atmospheric and vacuum frying was studied from the analytical solution of Fick's second law for cylinder geometry. Oil absorption was also determined using a first-order kinetic model. The moisture content decreased by 33.72% at the maximum process temperature and time during vacuum frying (150°C, 360 s), as compared to the atmospheric frying, which was 28.61% (180°C). The oil content at the end of the process (360 s) was 27.79% (90°C), 27.31% (120°C), and 24.82% (150°C) for vacuum-fried chorizos, and higher values were obtained in the atmospheric frying, obtaining values of 34.45% (160°C), 31.36% (170°C), and 28.47% (180°C) (p < 0.05). In summary, the vacuum frying yielded sausages with a lower final oil percentage and higher moisture content; these results are promising because they may influence consumer preference for sensory parameters.
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Affiliation(s)
- Piedad Margarita Montero Castillo
- Grupo de Investigación en Innovación y Desarrollo Agropecuario y Agroindustrial (IDAA), Universidad de Cartagena, Campus Piedra de Bolívar, Av. Consulado, # 48-152, 130015 Cartagena de Indias, Colombia
| | - Lesly Torres Díaz
- Grupo de Investigación en Innovación y Desarrollo Agropecuario y Agroindustrial (IDAA), Universidad de Cartagena, Campus Piedra de Bolívar, Av. Consulado, # 48-152, 130015 Cartagena de Indias, Colombia
| | - Sandy Torres Díaz
- Grupo de Investigación en Innovación y Desarrollo Agropecuario y Agroindustrial (IDAA), Universidad de Cartagena, Campus Piedra de Bolívar, Av. Consulado, # 48-152, 130015 Cartagena de Indias, Colombia
| | - Diofanor Acevedo Correa
- Grupo de Investigación en Innovación y Desarrollo Agropecuario y Agroindustrial (IDAA), Universidad de Cartagena, Campus Piedra de Bolívar, Av. Consulado, # 48-152, 130015 Cartagena de Indias, Colombia
| | - Raúl J. Martelo Gómez
- Grupo de Investigación en Tecnologías de las Comunicaciones e Informática (GIMATICA), Universidad de Cartagena, Campus Piedra de Bolívar, Av. Consulado, # 48-152, 130015 Cartagena de Indias, Colombia
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MOLOTO PI, MOSALA M, OMOLOLA AO, JIDEANI AIO, LAURIE SM. Optimization of hot-air drying conditions on functional properties of flour from dried South African sweet potato cultivars (Impilo and Bophelo) using the response surface methodology. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.28019] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Phuti Itumeleng MOLOTO
- University of Venda, South Africa; Agricultural Research Council-Vegetable and Ornamental Plants, South Africa
| | - Mmathaha MOSALA
- Agricultural Research Council-Vegetable and Ornamental Plants, South Africa
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11
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Effect of multistage process on the quality, water and oil distribution and microstructure of French fries. Food Res Int 2020; 137:109229. [DOI: 10.1016/j.foodres.2020.109229] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2019] [Revised: 03/04/2020] [Accepted: 04/08/2020] [Indexed: 11/19/2022]
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12
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Feng C, Zhang M, Bhandari B, Ye Y. Use of potato processing by-product: Effects on the 3D printing characteristics of the yam and the texture of air-fried yam snacks. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109265] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Giri NA, Sakhale BK. Optimization of whey protein concentrate and psyllium husk for the development of protein-fiber rich orange fleshed sweet potato (Ipomoea batatas L.) bread by using response surface methodology. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-019-00304-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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14
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Bakare HA, Adegunwa MO, Tossou HB, Durojaiye GD, Ibitayo FS, Tijani OA. Optimisation of the Processing Conditions on the Culinary Qualities of Pressure-Cooked Boiled Yam. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2019. [DOI: 10.1080/15428052.2018.1495589] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- H. Adegoke Bakare
- Department of Hospitality and Tourism, Federal University of Agriculture, Abeokuta, Nigeria
| | - Mojisola O. Adegunwa
- Department of Hospitality and Tourism, Federal University of Agriculture, Abeokuta, Nigeria
| | - H. Babatunde Tossou
- Department of Hospitality and Tourism, Federal University of Agriculture, Abeokuta, Nigeria
| | - G. Damilola Durojaiye
- Department of Hospitality and Tourism, Federal University of Agriculture, Abeokuta, Nigeria
| | - F Sanni Ibitayo
- Department of Hospitality and Tourism, Federal University of Agriculture, Abeokuta, Nigeria
| | - O. Akeem Tijani
- Department of Food Science and technology, Federal University of Agriculture, Abeokuta, Nigeria
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Sobowale SS, Olayanju TA, Mulaba‐Bafubiandi AF. Process optimization and kinetics of deep fat frying conditions of sausage processed from goat meat using response surface methodology. Food Sci Nutr 2019; 7:3161-3175. [PMID: 31660130 PMCID: PMC6804765 DOI: 10.1002/fsn3.1145] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2019] [Revised: 04/25/2019] [Accepted: 05/08/2019] [Indexed: 11/08/2022] Open
Abstract
This study investigated the effects and optimization of cooking time (30, 45, 60 min), frying temperature (150, 170, 190°C) and time (3, 6, 9 min) on the quality (moisture content, moisture loss, fat and protein content, color), textural, and sensory characteristics of deep fat fried goat meat sausage by response surface methodology (RSM) using a three-level Box-Behnken design. The kinetic of moisture loss and fat absorption were also determined using first-order equation. The goat meat was precooked and fried using a 2.5-L electric deep fryer with a temperature control of ± 10°C. The results showed that all the quality, textural, and sensory characteristics of goat meat sausage investigated were significantly influenced (p < .05) by the frying conditions. The effective moisture diffusivity ranged from 1.22 × 10-8 to 2.84 × 10-8 m2/s and 2.43 × 10-9 to 1.22 × 10-8m2/s for the moisture loss and fat absorption, respectively. Activation energies estimated were 71.04 to 77.76 KJ/mol and 65.82 to 67.2 KJ/mol, respectively. The frying kinetics obeyed the first-order rate constant, and the temperature dependency of moisture loss was higher compared to fat absorption of the fried goat meat sausage in all the samples. The optimal conditions for the deep fat frying of goat meat sausage were achieved using cooking time of 45 min fat frying temperature of 150°C and time of 9 min with (R 2 > 0.9) and were the most preferred sausage sample and accepted by the sensory panelists. This study has shown that the optimal frying conditions observed could be a viable alternative for the commercialization of quality goat meat sausages and other fried meat products in the food industry.
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Affiliation(s)
- Sunday Samuel Sobowale
- Department of Metallurgy, School of Mining, Metallurgy and Chemical Engineering, Faculty of Engineering and the Built Environment, Mineral Processing and Technology Research CentreUniversity of JohannesburgJohannesburgSouth Africa
- Department of Food TechnologyMoshood Abiola PolytechnicAbeokutaNigeria
| | - Tajudeen Adeniyi Olayanju
- Department of Agricultural and Biosystem Engineering, College of EngineeringLandmark UniversityOmu‐AranNigeria
| | - Antoine Floribert Mulaba‐Bafubiandi
- Department of Metallurgy, School of Mining, Metallurgy and Chemical Engineering, Faculty of Engineering and the Built Environment, Mineral Processing and Technology Research CentreUniversity of JohannesburgJohannesburgSouth Africa
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Process optimization by response surface methodology and quality attributes of orange fleshed sweet potato (Ipomoea batatas L.) vacuum fried chips. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00156-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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17
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Hu J, Zeng H, Deng C, Wang P, Fan L, Zheng B, Zhang Y. Optimization of vacuum frying condition for producing silver carp surimi chips. Food Sci Nutr 2019; 7:2517-2526. [PMID: 31428339 PMCID: PMC6694419 DOI: 10.1002/fsn3.1077] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2018] [Accepted: 05/09/2019] [Indexed: 11/12/2022] Open
Abstract
In this study, we explored the feasibility of vacuum frying to produce crisp silver carp surimi chips. The influence of three process parameters (frying temperature, frying time, and slice thickness) on the quality parameters of vacuum-fried surimi chips (oil uptake, crispness, and optical properties) was investigated. The experimental results showed the optimal conditions were chosen as 2-mm surimi slice being vacuum-fried at 118°C for 2.5 min. Under these conditions, the oil content, breaking force, and color difference to commercial potato chips were 24.33%, 15.21 N, and 14.03, respectively. Additionally, we also measured the water loss during vacuum frying and the oil quality changes during storage of surimi chips. Results demonstrated the rapid loss of water content of surimi chips during vacuum frying and oil deterioration was kept at acceptable low level up to 100 days. Taken together, our study supported the applicability of vacuum frying technology to produce high-quality silver carp surimi chips.
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Affiliation(s)
- Jiamiao Hu
- China‐Ireland International Cooperation Centre for Food Material Science and Structure DesignFujian Agriculture and Forestry UniversityFuzhouChina
| | - Hongliang Zeng
- China‐Ireland International Cooperation Centre for Food Material Science and Structure DesignFujian Agriculture and Forestry UniversityFuzhouChina
- College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
| | - Changjun Deng
- China‐Ireland International Cooperation Centre for Food Material Science and Structure DesignFujian Agriculture and Forestry UniversityFuzhouChina
- College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
| | - Peixing Wang
- College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
| | - Liyi Fan
- College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
| | - Baodong Zheng
- China‐Ireland International Cooperation Centre for Food Material Science and Structure DesignFujian Agriculture and Forestry UniversityFuzhouChina
- College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
| | - Yi Zhang
- China‐Ireland International Cooperation Centre for Food Material Science and Structure DesignFujian Agriculture and Forestry UniversityFuzhouChina
- College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
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Deng K, Chen J, Tian Y, Miao S, Zheng B. Optimization of process variables on physical and sensory attributes of shiitake (Lentinula edodes) slices during vacuum frying. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.04.009] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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19
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Piyalungka P, Sadiq MB, Assavarachan R, Nguyen LT. Effects of osmotic pretreatment and frying conditions on quality and storage stability of vacuum‐fried pumpkin chips. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14209] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Pattaraporn Piyalungka
- Department of Food, Agriculture and Bioresources School of Environment, Resources and Development Asian Institute of Technology 58 Moo 9, Km. 42, Paholyothin Highway Klong Luang Pathumthani 12120 Thailand
| | - Muhammad Bilal Sadiq
- Department of Biological Sciences Forman Christian College (A Chartered University) Lahore 54600 Pakistan
| | - Rittichai Assavarachan
- Faculty of Engineering and Agro‐Industry Maejo University Sansai Chiang Mai 50290 Thailand
| | - Loc Thai Nguyen
- Department of Food, Agriculture and Bioresources School of Environment, Resources and Development Asian Institute of Technology 58 Moo 9, Km. 42, Paholyothin Highway Klong Luang Pathumthani 12120 Thailand
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P V, Dash SK, Rayaguru K. Post-Harvest Processing and Utilization of Sweet Potato: A Review. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1600540] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Vithu P
- Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering and Technology, OUAT, Bhubaneswar, India
| | - Sanjaya K Dash
- College of Agricultural Engineering and Technology, OUAT, Bhubaneswar, India
| | - Kalpana Rayaguru
- Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering and Technology, OUAT, Bhubaneswar, India
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Omidiran AT, Sobukola OP, Sanni SA, Sanni LO, Adebowale AA, Shajobi AO, Kulakow P. Evaluation of some quality parameters of cassava starch and soy protein isolate matrices during deep fat frying in soybean oil. Food Sci Nutr 2019; 7:656-666. [PMID: 30847144 PMCID: PMC6392818 DOI: 10.1002/fsn3.904] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2018] [Revised: 10/25/2018] [Accepted: 11/14/2018] [Indexed: 11/17/2022] Open
Abstract
Snack industry is recently focused on the production of snacks with minimal oil content and enhanced quality attributes which prompted the need to study the changes in snack matrices produced from cassava starch processed from three varieties of cassava roots (TMS-950289, TME-419, and TMS-30572) and soy protein isolate blends fried in soybean oil. Effect of frying temperature (170-180°C), frying time (2-4 min), soy protein isolate inclusion level (5%-15%) on proximate composition, color changes, expansion, texture, and sensory attributes of the snacks was investigated. Optimization of process variables was carried out based on a factorial design (2 level by 3 factor) in the Design Expert version 6.0.8, and models were generated showing the relationship between the independent variables and the responses. The desired goal for each constraint (processing conditions) was kept within 170-180°C for 2-4 min, while all responses, except chewiness, expansion, yellowness, and protein, were set at minimum. Evaluation of sensory attributes of the optimized sample was carried out to determine its level of desirability. The optimized frying conditions for matrices produced from starches of TMS-950289 are 170°C/4 min/5% SPI with desirability value of 0.507; from TME-419 are 180°C/2 min/5% SPI with desirability value of 0.475 while for those from TMS-30572 are 170°C/4 min/15% SPI with desirability value of 0.459. At higher SPI level, the protein content was high at 170°C. At 4 min frying time for all the varieties, the moisture content reduces. The most desired optimized fried snack produced from starch of TMS-30572 (containing 15% SPI) had higher crispness and lower oil content than other optimized fried snacks.
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Affiliation(s)
- Adebukola T. Omidiran
- Department of Food Science and TechnologyFederal University of AgricultureAbeokutaNigeria
| | - Olajide P. Sobukola
- Department of Food Science and TechnologyFederal University of AgricultureAbeokutaNigeria
| | - Silifat A. Sanni
- Department of Nutrition and DieteticsFederal University of AgricultureAbeokutaNigeria
| | - Lateef O. Sanni
- Department of Food Science and TechnologyFederal University of AgricultureAbeokutaNigeria
| | | | - Adebola O. Shajobi
- Department of Food Science and TechnologyFederal University of AgricultureAbeokutaNigeria
| | - Peter Kulakow
- Cassava Breeding UnitInternational Institute of Tropical AgricultureIbadanNigeria
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Laryea D, Koomson D, Oduro I, Carey E. Evaluation of 10 genotypes of sweetpotato for fries. Food Sci Nutr 2019; 7:589-598. [PMID: 30847138 PMCID: PMC6392815 DOI: 10.1002/fsn3.881] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2018] [Revised: 10/11/2018] [Accepted: 10/12/2018] [Indexed: 01/27/2023] Open
Abstract
The potential use of selected genotypes of sweetpotato for fries was evaluated. Moisture, fat, browning index, and beta-carotene content of fries from 10 sweetpotato genotypes, Apomuden, Bohye, Nanungungu, Otoo, CIP442162, Patron, CIP440390, Obare, Dadanyuie, and Tu-Purple, were determined by standard methods. Sensorial properties of the fries were further evaluated by an in-house trained panel of eight members using standard methods. Fat content was highest in CIP442162 and low in Dadanyuie, while beta-carotene content decreased by 44.27% in Bohye and 13.20% in Nanungungu after frying. Browning index was highest in the orange-fleshed and purple genotypes, but this was mostly due to their flesh colors and not the frying conditions. Fries from orange-fleshed genotypes, Apomuden and Nanungungu, were considered to be sweeter than the other genotypes. Detection of caramel and starch (rawness sensation) was very low for all genotypes assessed. Oily mouthcoat, moistness, and sogginess were detected in mostly the orange-fleshed genotypes, particularly Apomuden and Nanungungu. Tu-Purple, Bohye, and CIP440390 produced moderately crunchy fries and had the highest score for desirable attributes compared with the other genotypes. Tu-Purple, Bohye, and CIP440390 could be explored in commercial production of fries for enhanced utilization of developed sweetpotato genotypes.
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Affiliation(s)
- Damian Laryea
- Department of Food Science and TechnologyKNUSTKumasiGhana
| | - Debora Koomson
- Department of Food Science and TechnologyKNUSTKumasiGhana
| | - Ibok Oduro
- Department of Food Science and TechnologyKNUSTKumasiGhana
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23
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Arslan M, Xiaobo Z, Shi J, Rakha A, Hu X, Zareef M, Zhai X, Basheer S. Oil Uptake by Potato Chips or French Fries: A Review. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800058] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Muhammad Arslan
- Agricultural Product Processing and Storage Lab; School of Food and Biological Engineering; Jiangsu University; Zhenjiang Jiangsu 212013 China
| | - Zou Xiaobo
- Agricultural Product Processing and Storage Lab; School of Food and Biological Engineering; Jiangsu University; Zhenjiang Jiangsu 212013 China
| | - Jiyong Shi
- Agricultural Product Processing and Storage Lab; School of Food and Biological Engineering; Jiangsu University; Zhenjiang Jiangsu 212013 China
| | - Allah Rakha
- National Institute of Food Science and Technology; University of Agriculture; Faisalabad 38000 Pakistan
| | - Xuetao Hu
- Agricultural Product Processing and Storage Lab; School of Food and Biological Engineering; Jiangsu University; Zhenjiang Jiangsu 212013 China
| | - Muhammad Zareef
- Agricultural Product Processing and Storage Lab; School of Food and Biological Engineering; Jiangsu University; Zhenjiang Jiangsu 212013 China
| | - Xiaodong Zhai
- Agricultural Product Processing and Storage Lab; School of Food and Biological Engineering; Jiangsu University; Zhenjiang Jiangsu 212013 China
| | - Sajid Basheer
- Agricultural Product Processing and Storage Lab; School of Food and Biological Engineering; Jiangsu University; Zhenjiang Jiangsu 212013 China
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24
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Oyedeji AB, Mellem JJ, Ijabadeniyi OA. Improvement of some quality attributes of soymilk through optimization of selected soybean sprouting parameters using response surface methodology. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2017.1388292] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Ajibola B. Oyedeji
- Department of Biotechnology and Food Technology, Durban University of Technology, Durban, South Africa
| | - John J. Mellem
- Department of Biotechnology and Food Technology, Durban University of Technology, Durban, South Africa
| | - Oluwatosin A. Ijabadeniyi
- Department of Biotechnology and Food Technology, Durban University of Technology, Durban, South Africa
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25
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Sushma C, Anand AP, Veeranki VD. Enhanced production of glutaminase free L-asparaginase II by Bacillus subtilis WB800N through media optimization. KOREAN J CHEM ENG 2017. [DOI: 10.1007/s11814-017-0211-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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26
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Abd Rahman NA, Abdul Razak SZ, Lokmanalhakim LA, Taip FS, Mustapa Kamal SM. Response surface optimization for hot air-frying technique and its effects on the quality of sweet potato snack. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12507] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- N. A. Abd Rahman
- Department of Process and Food Engineering, Faculty of Engineering; Universiti Putra Malaysia; Serdang Selangor 43400 Malaysia
| | - S. Z. Abdul Razak
- Department of Process and Food Engineering, Faculty of Engineering; Universiti Putra Malaysia; Serdang Selangor 43400 Malaysia
| | - L. A. Lokmanalhakim
- Department of Process and Food Engineering, Faculty of Engineering; Universiti Putra Malaysia; Serdang Selangor 43400 Malaysia
| | - F. S. Taip
- Department of Process and Food Engineering, Faculty of Engineering; Universiti Putra Malaysia; Serdang Selangor 43400 Malaysia
| | - S. M. Mustapa Kamal
- Department of Process and Food Engineering, Faculty of Engineering; Universiti Putra Malaysia; Serdang Selangor 43400 Malaysia
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27
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Yuan Y, Tan L, Xu Y, Yuan Y, Dong J. Optimization of Combined Drying for Lettuce Using Response Surface Methodology. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12683] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yuejin Yuan
- College of Mechanical and Electrical Engineering; Shaanxi University of Science and Technology; 6 Xuefuzhong Road, Weiyangdaxueyuan District Xi'an 710021 China
| | - Libin Tan
- College of Mechanical and Electrical Engineering; Shaanxi University of Science and Technology; 6 Xuefuzhong Road, Weiyangdaxueyuan District Xi'an 710021 China
| | - Yingying Xu
- College of Mechanical and Electrical Engineering; Shaanxi University of Science and Technology; 6 Xuefuzhong Road, Weiyangdaxueyuan District Xi'an 710021 China
| | - Yueding Yuan
- College of Mathematics and Computer Science; Yichun University; Yichun China
| | - Jixian Dong
- College of Mechanical and Electrical Engineering; Shaanxi University of Science and Technology; 6 Xuefuzhong Road, Weiyangdaxueyuan District Xi'an 710021 China
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