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

Manjunatha, S. S.; Ravi, N.; Negi, P. S.; Raju, P. S.; Bawa, A. S.

doi:10.1007/s13197-012-0841-6

Cited by 51 publications

(36 citation statements)

References 39 publications

(65 reference statements)

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“…This implies that the frying time is inversely proportional to the moisture content which means that frying time had a significant lowering effect on the moisture content of fried chips. This is in consonance with the work of Manjunatha, who reported an exponential decrease of moisture content of Gethi (Dioscorea kamonensis Kunth) with frying time at varying temperatures [9].…”

Section: Moisture Lossduring Deep Frying Of Raw Yam Chipssupporting

confidence: 92%

“…Frying was both a cooking and a dehydration process, and it involves simultaneous heat and moisture transfer process in which heat is transferred by the hot oil into the yams during frying and provided enough energy for vaporization of moisture from the yam chips; while oil is absorbed simultaneously [8].During frying process, it is observed that some chemical, physical and sensory characteristics of foods are usually modified. The chemical changes that occurred during this process include gelatinisation of starch, denaturation of protein, enzymes inactivation and flavour development while the physical changes include softening of tissue, decrease in moisture content, increase in oil content, formation of colour, crust and shrinkage and swelling of the product [9]. Figure 1 showed the effect of frying time on moisture content of raw yam chips.…”

Section: Moisture Lossduring Deep Frying Of Raw Yam Chipsmentioning

confidence: 99%

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A Comparative Quality Evaluation of White Yam (Dioscorea Rotundata) and Water Yam (Dioscorea Alata) Chips as African Fries

2017

ANFS

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This study was conducted to evaluate the quality characteristics of Dioscorea rotundata and Dioscorea alata as alternative to potato in French fries production and effect of frying time on the quality index and acceptability of resultant yam chips. The yam chips were pretreated by blanching for 10minutes at 90 o C, and soaking in 5% citric and sodium metabisulphite acid solution for a period of 30minutes. The treated blanched yam chips were deep fried at 170 o C for 21 minutes, but the chips were withdrawn at intervals of 3minutes to determine the moisture content, textural properties and sensory attributes of the chips.The proximate composition of the fried chips was evaluated using established procedures of the Association of Official Analytical Chemists (AOAC). The textural properties such as Peak force and deformation at break of the deep fried chips were determined using a Universal Instron testing machine.The fried yam chips were subjected to sensory analyses (colour, crispiness, mouthfeel, taste, overall acceptability) using a 9-point Hedonic scale. Data obtained were subjected to Analysis of Variance ANOVA and means separated by Duncan Multiple Range test.The result of the proximate analysis on the two varieties of raw yam tubers showed that wateryam (D.alata ) had a significant (p>0.05) higher moisture content (69.49%) and protein values (7.60%) than white yam (D. rotundata) having 64.84% and 4.55% respectively).D alata had a significant (p>0.05) high fibre content of 2.34 % compared to D rotundata which had 1.42%. On the other hand, D. rotundata, has greater amount of carbohydrate (26.70%) than D. alata with (20.18%).A significant (p< 0.05) lower moisture content existed for the fried chips samples from 3 minutes to 18 minutes for both white yam (54.32-32.76%) and water yam (61.32-31.03%).Frying time had a significant lowering effect on the moisture content of fried chips. White yam (D. rotundata) showed significantly (p>0.05) high force at peak than wateryam (D. alata), with values of 26.30N, and 7.30N respectively. Results showed that frying time had significant (p>0 05) effects on the peak force and deformation at peak of the fried yam chips for the two varieties. The pre-treatments given to the yam chips produced from the two yam varieties, gave some desirable sensory characteristics. The sensory scores showed that fried white yam chips had a significant (p>0.05) highest score (7.14) compared to wateryam fried chips (6.39) at 21st minute frying time even in terms of colour, taste, mouthfeel and overall acceptability.The use of yam as a substitute for potato in French fries production would make fries to be more affordable and promote its utilization in French fries production.

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Section: Moisture Lossduring Deep Frying Of Raw Yam Chipssupporting

confidence: 92%

Section: Moisture Lossduring Deep Frying Of Raw Yam Chipsmentioning

confidence: 99%

A Comparative Quality Evaluation of White Yam (Dioscorea Rotundata) and Water Yam (Dioscorea Alata) Chips as African Fries

2017

ANFS

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“…However, at lower frying temperature, a * value decreased with increasing frying time and cooking time. The hue angle was smaller compared to the work of Manjuanatha, Ravi, Negi, Raju, and Bawa () who investigate the kinetics of moisture loss and oil uptake in Gethi strips. It was observed that the hue angle decreased with increase in frying temperature and cooking time.…”

Section: Resultsmentioning

confidence: 63%

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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“…It has been reported that oil absorption is as a result of the microstructural changes caused by deep fat frying, resulting in surface hardening, porosity and pore size distribution [13]. The boiling point of water for the vacuum frying temperatures used was 48 °C so as to ensure that the thermal driving forces were maintained at 60, 70 and 80 °C for both vacuum and atmospheric frying conditions.…”

Section: Oil Uptake (F)mentioning

confidence: 99%

Kinetics of mass transfer during deep fat frying of yellow fleshed cassava root slices

et al. 2015

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mass transfer process that leads to a succession of physical and chemical changes in the product [8]. It is one of the oldest and most common unit operation used in the preparation of foods and results in products of unique flavourtexture combinations. Atmospheric frying has been traditionally carried out at temperatures near 180 °C. However, some studies have revealed that atmospheric frying leads to loss of desirable colour and flavour of the products and imparts excess fat into the fried foods [6,14,27] which in turn becomes a key contributor to coronary heart diseases and sometimes cancer of the breast, colon and prostate glands [2].Based on the preference of consumers for healthy, low fat foods, some pre-frying oil reducing mechanisms have been investigated, aimed at improving quality attributes of fried products considerably compared to what is obtainable when traditional atmospheric frying is used. These mechanisms include post-frying hot air drying [16] and superheated steam drying [11]. Similarly, pre-frying hotair drying aimed at reducing the oil content of the resulting fried chips had also been investigated for yam chips [22] and potato chips [12,15]. Vacuum frying is a more recent technology that is an option in the production of fried products with lower oil contents and desired quality attributes. It is defined as the frying process carried out under lower pressures than the atmospheric level, aimed at lowering the boiling point of water, hence, making it possible to sustainably reduce the frying temperature [7]. The benefits of frying food materials under vacuum conditions include the preservation of natural colours and flavours [21] and the preservation of nutritional components [3] among others.Since frying brings about quality changes in fried food products, investigation of the kinetics of changes in quality attributes during frying is critically important. The knowledge of kinetic parameters during the process will help to Abstract Kinetics of mass transfer [moisture content, oil uptake, total carotenoid (TC) and shrinkage] during frying of yellow fleshed cassava roots (TMS 01/1371) was investigated. Slices were divided into (i) fresh and (ii) pre-dried to 75 % moisture content before atmospheric frying and (iii) vacuum fried. Percentage TC and activation energies of vacuum, fresh and pre-dried fried samples were 76, 63 and 61 %; and 82, 469.7, 213.7 kJ/mol, respectively.

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

Cited by 51 publications

References 39 publications

A Comparative Quality Evaluation of White Yam (Dioscorea Rotundata) and Water Yam (Dioscorea Alata) Chips as African Fries

A Comparative Quality Evaluation of White Yam (Dioscorea Rotundata) and Water Yam (Dioscorea Alata) Chips as African Fries

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

Kinetics of mass transfer during deep fat frying of yellow fleshed cassava root slices

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