Impact of Temperature and Frying Time on Colour, Texture, and Physicochemical Properties of Wheat-Taro Snack
Main Article Content
Abstract
Taro root is indeed a valuable food crop, rich in nutrients like starch, sugar, minerals, vitamins, and fiber. Especially, mucilage in taro root is a thickening, binding, emulsifying, swelling capacities, or foaming agent in food. The frying process develops the desirable colour, texture and physicochemical properties. This study aimed to evaluate the impacts of deep frying of different temperatures (130, 135, and 140 oC) and duration (7.0, 7.5, and 8.0 minutes) on the wheat-taro snack in industry. The wheat-taro snack was evaluated for quality properties (moisture content, expansion ratio, weight loss, oil absorption, hardness, fracturability, and colour values (L, a*, and b*) snack from taro flour. The research findings indicated that frying temperature exhibited a robust positive correlation with the expansion ratio, weight loss, and texture properties of wheat-snacks. Frying time had a predominantly negative effect on moisture content but was positively associated with the oil absorption, fracturability, and the colour values (L, a*, and b*). The correlations between moisture content and weight loss, and texture of the wheat-snack were strong and negative. It can be inferred that a frying temperature of 135 oC for 8 minutes was identified as suitable for producing wheat-taro snacks that exhibited the most desirable attributes in terms of colour and texture.
Keywords
Expansion ratio, frying, oil absorption, wheat-taro snack, texture
Article Details
References
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chemical composition, characterization, applications,
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pp. 1163, Mar. 2022.
https://doi.org/10.3390/polym14061163
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evaluation of extruded snack foods: A review. Ciencia
y Tecnologia Alimentaria., vol. 5, iss. 4, pp. 245-251,
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[3] P. Zang, Y. Gao, P. C. Chen, and G. Zhao, Recent
advances in the study of wheat protein and other food
components affecting the gluten network and the
properties of noodles, Foods, vol. 11, Nov. 2022.
https://doi.org/10.3390/foods11233824
[4] A. Yıldız, T. K. Palazoğlu and F. Erdoğdu.
Determination of heat and mass transfer parameters
during frying of potato slices, Journal of Food
Engineering, vol. 79, pp. 11-17, Mar. 2007.
htttp://doi.org/10.1016/j.jfoodeng.2006.01.021
[5] R. Jowitt, The terminology of food texture, Journal of
Texture Studies, vol. 5, iss.3, pp. 351-358, Oct. 1974.
https://doi.org/10.1111/j.1745-4603.1974.tb01441.x
[6] F. Mendoza, P. Dejmek and J. M. Aguilera. Colour and
image texture analysis in classification of commercial
potato chips, Food Research International, vol. 40,
pp. 1146-1154, Nov. 2007.
htttp://doi.org/10.1016/j.foodres.2007.06.014
[7] O. Luigi. AOAC: Official methods of Analysis, AOAC
967.21 IFU Method No 17, Arlington, USA, 2004, The
Association of Official Chemists.
[8] L. M. Smith, A. J. Clifford, R. K. Creveling, and
C. L. Hamblin, Lipid content and fatty acid profiles of
various deep-fat fried foods, J. Am Oil Chem Socciety,
vol. 62, pp. 996-999, Jun. 1985.
https://doi.org/10.1007/BF02935700
[9] R. H. Lane, H. Nguyen, S. W. Jone and V. C. Midkiff,
The effect of fryer temperature and raw weight on yield
and composition of deep-fat fried chicken thighs,
Poultry Science, vol. 61. iss. 2, pp. 294-299, Feb. 1982.
https://doi.org/10.3382/ps.0610294
[10] S. Y. Yu. Acceptability of fish crackers (keropok)
made from different types of flour, ASEAN Food
Journal, vol. 6. no. 3, pp. 114-116, 1991.
[11] M. C. Bourne, J. F. Kenny and J. Barnard, Computerassisted readout of data from texture profiles analysis
curves 1, Journal of Texture Studies, vol. 9, iss. 4,
pp. 481-494, Dec. 1978.
https://doi.org/10.1111/j.1745-4603.1978.tb01219.x
[12] E. V. Hecke, K. Allaf and J. M. Bouvier, Texture and
structure of crispy puffed food products, PartII:
Mechanical properties in puncture, Journal of Texture
Studies, vol. 29, iss. 6, pp. 617-632, Dec. 1998.
https://doi.org/10.1111/j.1745-4603.1998.tb00189.x
[13] H. Abdalrahman, A. L. Jumayi and A. M. Darwish,
Frying time and temperature conditions’ influences on
physicochemical, Texture, and Sensorial Quality
Parameters of Barley-Soybean Chips, Journal of Food
Quality, vol. 2021, Oct. 2021.
https://doi.org/10.1155/2021/5748495
[14] O. P. Sobukola and P. Bouchon, Mass transfer kinetics
during deep fat frying of wheat starch and gluten based
snacks, Heat Mass Transfer, vol. 50, pp. 795-80,
Jan. 2014.
https://doi.org/10.1007/s00231-014-1288-2
[15] A. Ziaiifar, N. Achir, F. Courtois, I. Trezzani and
G.Trystram, Review of mechanisms, conditions, and
factors involved in the oil uptake phenomenon during
the deep-fat frying process, International Journal of
Food Science & Technology, vol. 43, pp. 1410-1423,
Jul. 2008.
https://doi.org/10.1111/j.1365-2621.2007.01664.x
[16] G. Cruz, J. P. Cruz-Tirado, K. Delgado, Y. Guzman,
F. Castro, M. L. Rojas and G. Linares, Impact of predrying and frying time on physical, properties and
sensorial acceptability of fried potato chips, Food
Sciencde Technology, vol. 55, pp. 138-144, Dec. 2017.
https://doi.org/10.1007/s13197-017-2866-3
[17] P. Mazumder, B. S. Roopa and S. Bhattacharya,
Textural attributes of a model snack food at different
moisture contents, Journal of Food Engineering,
vol. 79. iss. 2, pp. 511-516, Mar. 2007.
https://doi.org/10.1016/j.jfoodeng.2006.02.011
[18] C. S. Chen, J. J. Chen, T. P. Wu and C. Y. Chang,
Optimising the frying temperature of gluten balls using
response surface methodology, Science of Food and
Agriculture, vol. 77, iss.1, pp. 64-70, May. 1998.
[19] M. T. Mosavian and V. M. Karizaki, Determination of
mass transfer parameters during deep fat frying of rice
crackers, Rice Science, vol. 19. iss. 1, pp. 64-69, 2012.
https://doi.org/10.1016/S1672-6308(12)60022-5
[20] M. M. Blumenthal and R. F. Stier, Optimization of
deep-fat frying operations, Trends in Food Science &
Technology, vol. 2, pp. 144-148, 1991.
https://doi.org/10.1016/0924-2244(91)90659-7