Effect of Ingredient combination and post frying centrifugation on oil uptake and associated quality attributes of a fried snack.

Odunlami, Y.O. and Sobukola, O. P. and Adebowale, A.A. and Sanni, S.A. and Sanni, L.O and Ajayi, F.F and Faloye, O.R. and Tomslin, K Effect of Ingredient combination and post frying centrifugation on oil uptake and associated quality attributes of a fried snack. Effect of Ingredient combination and post frying centrifugation on oil uptake and associated quality attributes of a fried snack..

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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 werecentrifuged 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 colorandTDFincreased with CBinclusion but OUdecreased by55.21% after PFC. Negative correlation existed between OU and expan sion (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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