Effect of Pre-treatment on Quality of Cassava Chips
Article Sidebar
Main Article Content
Abstract
This research was to look at cassava root as an alternative raw material for snack chip production. However, cassava chips showed higher hardness compared to potato chips. The aim was to study the effect of pre-treatment on the physical, chemical and sensorial characteristics of cassava chips. Fresh cassava slices (1 mm thickness) were soaked in sodium bicarbonate (NaHCO3) solution at different concentrations (un-soaked, 0, 1 and 2% w/w) for 5 min. Then, cassava slices were fried in palm oil at 160ºC for 4 min and were seasoned with paprika powder before being baked at 180ºC for 10 min. The chemical, physical and sensorial qualities were investigated. The results revealed that the bulk density of cassava chips decreased significantly from 0.496 to 0.401 g/cm3 when fresh cassava slices were soaked in 2% NaHCO3. The breaking force of cassava chips also decreased from 558.97 to 231.50 g whereas fat content increased from 22.85 to 30.69% when soaked in 2% NaHCO3. Increasing the concentration of NaHCO3 decreased the lightness (L*) of cassava chips. Pre-treatment did not have a significant effect on the sensory scores of cassava chips.
Article Details
References
The Nelson Company. (2018, May). Snack Market. [Online]. Available: http:// www.brandage.com/article/ 6943/
Berli Jucker Public Company Limited. (2013, July). Progressive Report. [Online]. Available: http://www.slide share.net/purithem
/bjc-ppt
S. Mazurek, R. Szostak and A. Kita, “Application of infrared reflection and Raman spectroscopy for quantitative determination of fat in potato chips,” Journal of Molecular Structure, vol. 1126, pp. 213-218, 2016.
C. Fauquet and D. Fargette, “African cassava mosaic virus: etiology, epidemiology, and control,” Plant Disease, vol. 74, pp. 404-411, 1990.
Thailand board of investment, “Leading the world in cassava production,” Thailand Investment Review, vol. 27, no. 9, pp. 3-4, 2017.
United States Department of Agriculture (USDA), Agricultural Research Service. (2016, May). National Nutrient Database for Standard Reference Release 28. [Online]. Available: http://ndb.nal. usda.gov/ndb/ foods/show/2907
Brand Buffet. (2018). Lays-chips-sustainability. [Online]. Available: http://www.brandbuffet.in.th/2018/12/lays-chips-sustainability/
J.D.J. Berrios, D. Wood, L.C. Whitehand and J. Pan, “Sodium bicarbonate and the microstructure, expansion and color of extruded black beans,” Journal of Food Processing and Preservation, vol. 28, pp. 321-335, 2004.
H.R. Shahmohammadi, J. Bakar, R.A. Rahman and N.M. Adzhan, “Studying the effects of nucleating agents on texture modification of puffed corn-fish snack,” Journal of Food Science, vol. 79, pp. 178-183, 2014.
A.B. Ahza, T.I. Fidiena and S. Suryatman, “Physical, sensorial and chemical characteristics of simulated chips of cassava (Manihot esculenta Crantz): Rice (Oryza sativa L.) mix.,” Procedia Food Science, vol. 3, pp. 82-95, 2015.
P. Garcia-Segovia, A.M. Urbano-Ramos, S. Fiszman and J. Martinez-Monzo, “Effect of processing conditions on the quality of vacuum fried cassava chips (Manihot esculenta Crantz),” LWT-Food Science and Technology, vol. 69, pp. 515-521, 2016.
A. Kita, G. Lisinska and G. Gołubowska, “The effects of oils and frying temperatures on the texture and fat content of potato crisps,” Food Chemistry, vol. 102, pp. 1-5, 2007.
F. Pedreschi, S. Mariotti, K. Granby and J. Risum, “Acrylamide reduction in potato chips by using commercial asparaginase in combination with conventional blanching,” LWT-Food Science and Technology, vol. 44, pp. 1473-1476, 2011.
X. Hua, K. Wang, R. Yang, J. Kang and H. Yang, “Edible coatings from sunflower head pectin to reduce lipid uptake in fried potato chips,” LWT-Food Science and Technology, vol. 62, pp. 1220-1225, 2015.
Y. Su, W. Zhang, B. Adhikari and Z. Yang, “Application of novel microwave-assisted vacuum frying to reduce the oil uptake and improve the quality of potato chips,” LWT-Food Science and Technology, vol. 73, pp. 490-497, 2016.
L. Yu, J. Li, S. Ding, F. Hang and L. Fan, “Effect of guar gum with glycerol coating on the properties and oil absorption of fried potato chips,” Food Hydrocolloids, vol. 54, pp. 211-219, 2016.
F. Bouaziz, M. Koubaa, M. Neifar, S. Zouari-Ellouzi, S. Besbes, F. Chaari, A. Kamoun, M. Chaabouni, S.E. Chaabouni and R.E. Ghorbel, “Feasibility of using almond gum as coating agent to improve the quality of fried potato chips: Evaluation of sensorial properties,” LWT-Food Science and Technology, vol. 65, pp. 800-807, 2016.
R. Sothornvit, “Edible coating and post-frying centrifuge step effect on quality of vacuum fried banana chips,” Journal of Food Engineering, vol. 107, pp. 319-325, 2011.
N. Akdeniz, S. Sahin and G. Sumnu, “Functionality of batters containing different gums for deep-fat frying of carrot slices,” Journal of Food Engineering, vol. 75, pp. 522-526, 2006.
S. Albert and G.S. Mittal, “Comparative evaluation of edible coatings to reduce fat uptake in a deep-fried cereal product,” Food Research International, vol. 35, pp. 445-458, 2002.
AOAC, Official Methods of Analysis of Association of Official Analytical Chemists, 18th ed. Washington, DC: The Association of official analytical chemist, 2010.
K.H. Wagner and I. Elmadfa, “Chemical and Biological Modulations of Frying Fats – Impact on Fried Food,” in Frying of Food, D. Boskou and I. Elmadfa, Ed. Boca Raton: CRC Press, 2011, pp. 251-264.
D. Dana and S. Saguy, “Review: Mechanism of oil uptake during deep-fat frying and the surfactant effect-theory and myth,” Advance Colloid Interface Science, vol. 128, pp. 267-272, 2006.
F. Pedreschi, P. Moyano, K. Kaack and K. Granby, “Color changes and acrylamide formation in fried potato slices,” Food Research International, vol. 38, pp. 1-9, 2005.
R.G. Morcira, X. Sun and Y. Chen, “Factors affecting oil uptake in tortilla chips in deep-fat frying,” Journal of Food Engineering, vol. 31, pp. 485-498, 1997.
E. Llorca, I. Hernando, I. Perez-Munuera, S.M. Fiszman and M.A. Lluch, “Effect of frying on the microstructure of frozen batter coated squid rings,” European Food Research and Technology, vol. 213, pp. 448-455, 2001.
F. Pedreschi, P. Moyano, K. Kaack and K. Granby, “Color changes and acrylamide formation in fried potato slices,” Food Research International, vol. 38, pp. 1-9, 2005.
N. Santis, F. Mendoza, P. Moyano, F. Pedreschi and P. Dejmek, “Soaking in a NaCl solution produce paler potato chips,” LWT-Food Science and Technology, vol. 40, pp. 307-312, 2007.