Effect of blanching and frying on textural profile and appearance of yam (Dioscorea rotundata) French fries

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dc.contributor.author Graham-Acquaah, S.
dc.contributor.author Ayernor, G.S.
dc.contributor.author Bediako-Amoa, B.
dc.contributor.author Saalia, F.S.
dc.contributor.author Afoakwa, E.O.
dc.contributor.author Abbey, L.
dc.date.accessioned 2018-11-02T10:54:25Z
dc.date.available 2018-11-02T10:54:25Z
dc.date.issued 2015-06
dc.identifier.other https://doi.org/10.1111/jfpp.12204
dc.identifier.other Volume39, Issue1 Pages 19-29
dc.identifier.uri http://ugspace.ug.edu.gh/handle/123456789/25178
dc.description.abstract Response surface methodology was employed to characterize the effects of blanching temperature, blanching time and final frying time on texture and appearance of fried yam chips produced from two cultivars of white yam (Dioscorea rotundata). Fifteen treatment combinations were derived from Box-Behnken design (k=3) and run. Analysis of variance and multiple linear regression analyses were conducted to determine the effects of factors on the texture and color indices and to fit models for predicting the response variables. There were differences in the effects of the same set of factor combinations on textural attributes (hardness, fracturability, cohesiveness, gumminess and chewiness) and color (L, a, b) indices of the two cultivars used. Blanching temperature and frying time had a greater impact on texture and appearance of fried chips than blanching time. Adequately fitted models were derived for predicting the effects of blanching and frying on the textural profile and color of yam chips. © 2013 Wiley Periodicals, Inc. en_US
dc.language.iso en en_US
dc.publisher Journal of Food Processing and Preservation en_US
dc.subject Blanching en_US
dc.subject Frying en_US
dc.subject (Dioscorea rotundata) en_US
dc.subject French Fries en_US
dc.title Effect of blanching and frying on textural profile and appearance of yam (Dioscorea rotundata) French fries en_US
dc.type Article en_US

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