Evaluation of some quality parameters of cassava starch and soy protein isolate matrices during deep fat frying in soybean oil

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.

Characterization of some quality attributes of vacuum fried yellow fleshed cassava chips from different varieties using designed experiment

“…A similar frying temperature effect on fried product moisture content has been reported by Omidiran et al. (2018).…”

“…Maity et al (2014) found out that at 100℃, the moisture content of the resultant fried chips was lower than the chips processed at lower temperatures of 80℃ and 90℃. A similar frying temperature effect on fried product moisture content has been reported by Omidiran et al (2018).…”

“…Omidiran et al. (2018) found out a similar observation of reduced lightness value with increased frying temperature. Likewise García‐Segovia et al (2016) had earlier reported a minimum L * value of fried chips with the highest vacuum pressure.…”

Quality attributes of formulated snacks from blends of cassava starch and soy protein isolate deep fried in palmolein oil

“…The use of palmolein oil in frying snacks has been identified as a good oil as it does not emit undesirable odour, is highly resistant to oxidation, does not contain linolenic acid and has a favourable nutritional composition for being free of trans fatty acids and presenting tocopherols in its composition (Basiron, 2005). Omidiran et al (2019) reported some findings on some characteristics of these formulated snacks deep fried in soybean oil. Hence, the objective of the study is to assess and optimize the quality attributes of fried snacks from cassava starch of different varieties and soy protein isolate (SPI) blends using palmolein oil.…”