Omidiran Adebukola T, Sobukola Olajide P, Sanni Silifat A, Sanni Lateef O, Adebowale Abdulrasaq A, Shajobi Adebola O, Kulakow Peter
Department of Food Science and Technology Federal University of Agriculture Abeokuta Nigeria.
Department of Nutrition and Dietetics Federal University of Agriculture Abeokuta Nigeria.
Food Sci Nutr. 2018 Dec 19;7(2):656-666. doi: 10.1002/fsn3.904. eCollection 2019 Feb.
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.
零食行业最近专注于生产含油量最低且品质特性更佳的零食，这促使人们有必要研究由三种木薯根（TMS - 950289、TME - 419和TMS - 30572）加工而成的木薯淀粉与大豆分离蛋白混合物在大豆油中油炸后零食基质的变化。研究了油炸温度（170 - 180°C）、油炸时间（2 - 4分钟）、大豆分离蛋白添加水平（5% - 15%）对零食的近似成分、颜色变化、膨胀度、质地和感官特性的影响。基于Design Expert 6.0.8版本中的析因设计（2水平×3因素）对工艺变量进行了优化，并生成了显示自变量与响应之间关系的模型。每个约束条件（加工条件）的期望目标保持在170 - 180°C下2 - 4分钟，而除嚼劲、膨胀度、黄度和蛋白质外的所有响应都设定为最小值。对优化后的样品进行感官特性评估，以确定其合意程度。由TMS - 950289淀粉制成的基质的优化油炸条件为170°C/4分钟/5% SPI，合意度值为0.507；由TME - 419制成的为180°C/2分钟/5% SPI，合意度值为0.475；而由TMS - 30572制成的为170°C/4分钟/15% SPI，合意度值为0.459。在较高的SPI水平下，170°C时蛋白质含量较高。对于所有品种，油炸4分钟时水分含量降低。由TMS - 30572淀粉（含15% SPI）制成的最理想的优化油炸零食比其他优化油炸零食具有更高的脆度和更低的含油量。
