Abstract
ABSTRACT Effects of ingredient combination and Post-Frying Centrifugation (PFC) on qualities of low-fat and high fiber-fried snacks were investigated. Wheat Flour (WF), High-Quality Cassava Flour (HQCF) and Corn Bran (CB) were combined in the ratios 92:8:0, 83:12:5, 75:15:10, 62:18:20, 50:20:30, and 40:20:40, respectively. Conditioned blends (moisture content of 37.8%) were rested, sheeted, cut and fried at 170 ± 2°C for 5 min. Some fried matrices were centrifuged for 3 min immediately after frying. Samples with the highest CB had the highest oil uptake (19.91 ± 0.04%) and Total Dietary Fiber (TDF) (20.47 ± 0.41 g/100 g) but expanded least (61.52 ± 13.78%). Oil Uptake (OU), redness, change in color and TDF increased with CB inclusion but OU decreased by 55.21% after PFC. Negative correlation existed between OU and expansion (r = −0.852) and TDF with expansion (r = −0.85) while a positive correlation existed between TDF and OU (r = 0.945). Scanning Electron Microscopy (SEM) revealed the role of CB in OU.
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