Deep-Fat Frying of Yam Slices: Optimization of Processing Conditions Using Response Surface Methodology

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

doi:10.1111/j.1745-4549.2008.00183.x

Cited by 24 publications

(31 citation statements)

References 22 publications

(38 reference statements)

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“…On the other hand, the D value for fat absorption decreased linearly as the frying temperature increased and Z values showed similar behavior as in the case of moisture loss. These values differed from those reported by Sobukola et al (). 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.…”

Section: Resultscontrasting

confidence: 99%

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Process optimization and kinetics of deep fat frying conditions of sausage processed from goat meat using response surface methodology

Sobowale

Olayanju

Mulaba‐Bafubiandi

2019

Food Science & Nutrition

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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 (R2 > 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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Section: Resultscontrasting

confidence: 99%

“…Activation energy increased significantly with increase in temperature. These are in agreement with the work of Sobukola et al () on atmospherically fried yellow fleshed cassava root slices. It can also be deduced that moisture loss requires more energy than fat absorption.…”

Section: Resultssupporting

confidence: 93%

Process optimization and kinetics of deep fat frying conditions of sausage processed from goat meat using response surface methodology

Sobowale

Olayanju

Mulaba‐Bafubiandi

2019

Food Science & Nutrition

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“…As stated by Adebiyi, Obadina, Mulaba‐Bafubiandi, Adebo, and Kayitesi (), breaking force could be related to crispiness or hardness of a sample and it is an important sensory attribute that determines the perception of consumers to a product. Accordingly, a lower breaking force would correspond to a crispier product which is usually preferred by consumers (Sobukola et al, ). The breaking force was significantly ( p ≤ .05) affected by X 1 (Table ).…”

Section: Resultsmentioning

confidence: 99%

“…The breaking force of the fish samples was determined using a universal testing machine (M500; Testometric AX, Rochdale, England) equipped with a 50 kN load cell (Sobukola et al, ). Fried fish samples of uniform sizes were placed on a metal support (with jaws) at a distance of about 25 mm apart and pressed in the middle with cylindrical flat‐end plunger (70 mm diameter) and at a speed of 2.5 mm/min.…”

Section: Methodsmentioning

confidence: 99%

Optimization of blanching and frying conditions of deep‐fat fried bonga fish (Ethmalosa fimbriata)

Sobowale

Adebiyi

Adebo

2017

J Food Process Engineering

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The effect of processing variables [blanching conditions (time and temperature) and frying temperature] of bonga fish (Ethmalosa fimbriata) on different responses were investigated, using response surface methodology to establish the optimum processing conditions. Six responses were evaluated and they include moisture content, oil content, breaking force, lightness, redness and yellowness. Sensory qualities of the samples were also determined. Using numerical optimization, the optimal conditions for the processing of fried bonga fish was estimated as 60 °C (blanching temperature), 1 min (blanching time), and frying temperature of 150 °C. Results from sensory evaluation also suggests that samples obtained at this condition were better in terms of taste, aroma, color and general acceptability to consumers. Observations from this study indicate the efficiency of the regression equations for predicting parameters for fried bonga fish. The blanching pretreatment also reduced oil uptake and positively influenced the characteristics of fried bonga fish. Practical applications Such knowledge of the optimization of these conditions will further benefit processors of fish and other similar products. The optimized conditions could also be applied to successfully obtain fish of good quality, which can be further commercialized.

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“…One potential problem in processed flour is the discoloration and the darkening of the product, which may be undesirable to many people (Onayemi 1986;Sobukola et al 2008). This has been attributed to browning reactions as a result of the presence of water-soluble phenolic substances (Mathew and Parpia 1971).…”

Section: Introductionmentioning

confidence: 99%

Effect of feed composition, moisture content and extrusion temperature on extrudate characteristics of yam-corn-rice based snack food

2013

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Blends of yam, rice and corn flour were processed in a twin-screw extruder. Effects of yam flour (10-40 %), feed moisture content (12-24 %) and extruder barrel temperature (100-140°C) on the characteristics of the dried extrudates was investigated using a statistical technique response surface methodology (RSM). Radial expansion ratio differed significantly (p ≤0.05) with change in all the independent variables. Highest expansion (3.97) was found at lowest moisture content (12 %) and highest barrel temperature (140°C). Increased yam flour level decreased the expansion ratio significantly. Water absorption index (WAI) increased significantly with increase of all variables. However, water solubility index (WSI) did not change with change in yam flour percent. Hardness of extrudates that varied from 3.86 to 6.94 N was positively correlated with yam flour level and feed moisture content, however it decreased significantly (p ≤0.001) with increase of barrel temperature. Yam percent of 15.75 with feed moisture and barrel temperature at 12.00 % and 140°C respectively gave an optimized product of high desirability (> 0.90) with optimum responses of 3.29 expansion ratio, 5.64 g/g dry solid water absorption index, 30.39 % water solubility index and 3.86 N hardness. The predicted values registered nonsignificant (p <0.10) differences from the experimental results. Further study would include the sensory properties enhancement of extruded snacks and little emphasis on the chemistry of interaction between different components.

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Deep-Fat Frying of Yam Slices: Optimization of Processing Conditions Using Response Surface Methodology

Cited by 24 publications

References 22 publications

Process optimization and kinetics of deep fat frying conditions of sausage processed from goat meat using response surface methodology

Process optimization and kinetics of deep fat frying conditions of sausage processed from goat meat using response surface methodology

Optimization of blanching and frying conditions of deep‐fat fried bonga fish (Ethmalosa fimbriata)

Effect of feed composition, moisture content and extrusion temperature on extrudate characteristics of yam-corn-rice based snack food

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