Graham-Acquaah, S.Ayernor, G.S.Bediako-Amoa, B.Saalia, F.S.Afoakwa, E.O.Abbey, L.2018-11-022018-11-022015-06https://doi.org/10.1111/jfpp.12204Volume39, Issue1 Pages 19-29http://ugspace.ug.edu.gh/handle/123456789/25178Response 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.enBlanchingFrying(Dioscorea rotundata)French FriesArticle