Omidiran Adebukola T, Sobukola Olajide P, Sanni Ajoke, Adebowale Abdul-Rasaq A, Obadina Olusegun A, Sanni Lateef O, Tomlins Keith, Wolfgang Tosch
Departments of Food Science and Technology Federal University of Agriculture Abeokuta Nigeria.
Nutrition and Dietetics Federal University of Agriculture Abeokuta Nigeria.
Food Sci Nutr. 2015 Jul 29;4(1):80-8. doi: 10.1002/fsn3.255. eCollection 2016 Jan.
The effect of some processing parameters (frying temperature [140-160°C], frying time [2-4 min], level of brewers' spent cassava flour (BSCF) [20-40%], and thickness [2-4 mm]) on some quality attributes of wheat-BSCF fried snack was investigated. Response surface methodology based on Box-Behnken design was used to optimize the effect of process parameters on product quality. Sensory evaluation of the optimized sample to determine its level of acceptability was carried out as well as the comparison with fried snack from 100% wheat flour. Increasing temperature had significant (P < 0.05) negative effect on the texture. Based on the desirability (0.771) concept, a frying temperature of 140 °C, frying time of 4 min, 32% level of BSCF, and 2 mm thickness was obtained as the optimized conditions. Sensory analyses showed that the optimized sample was preferred in terms of texture and its oiliness to fried snack prepared from 100% wheat flour, but, the aroma, taste and appearance of the wheat snack were preferred.
研究了一些加工参数（油炸温度[140 - 160°C]、油炸时间[2 - 4分钟]、啤酒糟木薯粉（BSCF）含量[20 - 40%]和厚度[2 - 4毫米]）对小麦 - BSCF油炸零食某些品质特性的影响。采用基于Box - Behnken设计的响应面方法优化工艺参数对产品质量的影响。对优化后的样品进行感官评价以确定其可接受程度，并与100%小麦粉制成的油炸零食进行比较。温度升高对质地有显著（P < 0.05）负面影响。基于合意性（0.771）概念，得出优化条件为油炸温度140°C、油炸时间4分钟、BSCF含量32%和厚度2毫米。感官分析表明，优化后的样品在质地和油腻度方面比100%小麦粉制成的油炸零食更受青睐，但是，小麦零食的香气、味道和外观更受喜爱。
