Optimization of Texture and Quality of Deep-Fried Prawn Chips Using Response Surface Methodology

Abstract

ABSTRACT The present study aims to optimize the formulation and frying conditions of Asian-popular prawn chips to reduce the oil uptake and improve the quality of chips. The pregelatinized rice starch content (2–8%), prawn content (3–5%) and frying time (30–60 s) are the independent variables of the experiment based on Box–Behnken design. It was found that pregelatinized rice starch significantly (p < 0.05) reduced the oil uptake (%) of prawn chips. While hardness (g) and chewiness (s) of prawn chips were positively correlated with all independent variables, fracturability (g) was negatively correlated with pregelatinized rice starch content and frying time. An increase in prawn content significantly increased the overall acceptability of chips on a sensory basis. An optimum condition of 3.2% prawn, 8% pregelatinized rice starch and 42 s frying time gave prawn chips 5221.7 g hardness, 3999.2 g fracturability, 112.9 s chewiness, 8.8% oil uptake and 7.5 rating for overall acceptability.