Quality attributes of cassava‐fish crackers enriched with different flours:An optimization study by a simplex centroid mixture design

Abstract

AbstractA simplex centroid mixture design (SCMD) was used to optimize ingredient combination comprising cassava starch (CS), high quality cassava flour (HQCF) and fish flour (FF) in the production of cassava‐fish crackers. The standard slurry method was used and the effect of ingredient combination on some quality attributes of the crackers fried at 180 °C ± 5 °C for 15 s was investigated. Ingredient combination has a significant positive effect on oil and moisture contents, texture but expanded less. Increase in CS and FF resulted in decrease oil uptake while it increases with HQCF. Lightness decreased with increase in FF while redness and yellowness increases. Regression analyses indicated that the quadratic, cubic as well as special cubic nonlinear terms were significant (p < 0.05) in many of the models derived. Optimum ingredient mixture resulting in lower oil content and breaking force with maximum expansion and desirable physico‐chemical properties was 85% CS, 10%HQCF and 5% FF.Practical applicationsThis work provides valuable information on deep fat frying of cassava‐fish crackers using different levels of CS, HQCF and FF which are appreciated in many countries due to its pleasant sensory characteristics. The technique used is cost effective and produces fried cassava‐fish crackers of relatively good quality. This study could be used by small and medium scale food processors that are interested in producing cassava‐fish crackers of good quality due to availability of relatively cheap ingredients. The understanding of the influence of ingredient combinations on quality parameters is useful for deciding the appropriate level of each for an acceptable product. Predictive models generated can also be a viable tool for predicting product attributes as a function of the independent variables as well as designing of the frying process.