Abstract
AbstractCassava starches from three varieties (TMS‐30572, TMS‐950289 and TME‐419) and soy protein isolate (SPI) were used to prepare dough at different proportions of 85:15 and 95:5 ratio of cassava starch to soy protein isolate. Dough were sheeted, cut and fried in palmolein oil at deep frying conditions of 170°C and 180°C for 5 and 15 min for temperature and time, respectively. Texture, chemical and colour properties were evaluated using a 2‐level full factorial experimental design (23) for three factors. The data obtained were analysed using analysis of variance (ANOVA) and numerical optimization in design expert 6.0.8. There were significant (p < .05) effects on expansion, colour and appearance. The optimized SPI level, frying temperature and frying time of 15%, 170°C and 2 min were obtained for TMS‐950289; 15%, 180°C and 4 min for TME‐419; and 15%, 170°C and 4 min for TMS‐30572, respectively.
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