Abstract
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.
Highlights
Snacks are foods manufactured from combination of various ingredients to meet certain nutritional requirements. Kareem et al (2015) reported that they are often consumed between meals or in place of regular meals while studying some quality attributes of high-quality cassava–tigernut composite flour and its extruded snacks
The objective of this work is to characterize the snacks produced from cassava starch and soy protein isolate blends fried in soybean oil
A 23 general factorial design was used to study the effect and optimize of independent variables namely frying temperature (170 and 180°C), frying time (2 and 4 min), and soy protein isolate (SPI) level (5% and 15%) on some quality attributes of the fried snacks as shown in Tables 1 and 2
Summary
Snacks are foods manufactured from combination of various ingredients to meet certain nutritional requirements. Kareem et al (2015) reported that they are often consumed between meals or in place of regular meals while studying some quality attributes of high-quality cassava–tigernut composite flour and its extruded snacks. Cassava starch is known to have excellent textural characteristics, high paste viscosity, and clarity It has a bland or neutral taste which promotes its use in snacks production. Deep fat frying adds some unique characteristics to develop snacks with smooth mouth feel, distinct flavor, color, texture, and palatability (Adedeji & Ngadi, 2009). It is one of the most important processes in the preparation of frozen prefried foods, snacks, and fast foods. Desired sensory attributes such as crispiness, crunchy texture, yellowness, and flavor are developed during deep fat frying. According to Franke and Reimerdes(2007), these properties are controlled by the maillard
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