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Effect of Frying Treatments on Texture and Colour Parameters of Deep Fat Fried Yellow Fleshed Cassava Chips
المؤلفون المشاركون
Ijabadeniyi, O. A.
Oyedeji, A. B.
Sobukola, O. P.
Henshaw, Folake
Adegunwa, M. O.
Sanni, L. O.
Tomlins, K. I.
المصدر
العدد
المجلد 2017، العدد 2017 (31 ديسمبر/كانون الأول 2017)، ص ص. 1-10، 10ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2017-05-04
دولة النشر
مصر
عدد الصفحات
10
الملخص EN
Effects of frying treatments on texture (hardness) and colour parameters ( L , a , b , Δ E ) during deep fat frying of yellow fleshed cassava root slices (TMS 01/1371) were investigated.
Slices (dimension of 40 mm × 25 mm × 3 mm) were divided into three portions and subjected to vacuum frying (fresh slices) and atmospheric frying (fresh and predried slices) and equivalent thermal driving forces (ETDF) of 60°C, 70°C, and 80°C were maintained during frying.
The quality attributes investigated were best preserved in vacuum fried chips.
The overall colour change in chips fried under vacuum conditions at 118°C and 8 min was the least (21.20) compared to fresh and atmospherically predried ones (16.69 and 14.81, resp.).
A sharp reduction in the breaking force was obtained for all frying treatments after 8 min and this effect was the least in vacuum fried chips.
First-order kinetics modeled the changes in quality attributes for all the temperatures investigated.
Rate constants k (min−1) obtained for vacuum frying were almost equal to that of atmospheric frying while activation energies for hardness and colour change were 53.30 and 467.11 KJ/mol, respectively.
Quality attributes studied were best preserved during vacuum frying.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Oyedeji, A. B.& Sobukola, O. P.& Henshaw, Folake& Adegunwa, M. O.& Ijabadeniyi, O. A.& Sanni, L. O.…[et al.]. 2017. Effect of Frying Treatments on Texture and Colour Parameters of Deep Fat Fried Yellow Fleshed Cassava Chips. Journal of Food Quality،Vol. 2017, no. 2017, pp.1-10.
https://search.emarefa.net/detail/BIM-1176117
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Oyedeji, A. B.…[et al.]. Effect of Frying Treatments on Texture and Colour Parameters of Deep Fat Fried Yellow Fleshed Cassava Chips. Journal of Food Quality No. 2017 (2017), pp.1-10.
https://search.emarefa.net/detail/BIM-1176117
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Oyedeji, A. B.& Sobukola, O. P.& Henshaw, Folake& Adegunwa, M. O.& Ijabadeniyi, O. A.& Sanni, L. O.…[et al.]. Effect of Frying Treatments on Texture and Colour Parameters of Deep Fat Fried Yellow Fleshed Cassava Chips. Journal of Food Quality. 2017. Vol. 2017, no. 2017, pp.1-10.
https://search.emarefa.net/detail/BIM-1176117
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1176117
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
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