scholarly journals The Optimization of Frying Process of Tumpi-tumpi from Milkfish used Response Surface Methodology

2018 ◽  
Vol 20 (3) ◽  
pp. 432 ◽  
Author(s):  
Syahrul Syahrul ◽  
Rizal Syarief ◽  
Joko Hermanianto ◽  
Budi Nurtama
Keyword(s):  
Quality Parameters ◽  
Raw Material ◽  
Frying Temperature ◽  
Frying Time ◽  
Coating Materials ◽  
Box Behnken Design ◽  
Design Expert ◽  
Frying Process ◽  
Optimal Processing ◽  
L Value

Tumpi-tumpi is a traditional food from South and West Sulawesi (ethnic Bugis-Makassar) using fish<br />as raw material. The quality parameters of tumpi-tumpi, especially in terms of oil absorption, color and<br />texture were affected by the condition of the frying process (including the percentage of coating materials,<br />temperature and frying time). This study was aimed to assess the production technology of the tumpi-tumpi<br />through frying process optimization of deep fat frying using Design Expert 7.0® software with Response<br />Surface Methodology (RSM) Box-Behnken Design producing an optimal response. The results showed that<br />the response of color (L value, ohue) and texture (hardness, cohesiveness) of tumpi-tumpi were significantly<br />influenced by the percentage of coating materials as well as frying temperature and time. The optimization<br />using software Design Expert 7.0® with RSM Box-Behnken produced the optimal processing formula of<br />1.5% coating materials, 150oC frying temperature and 30 s frying time produced the tumpi-tumpi with<br />properties as follows: 62.25 of L (lightness) value indicating a bit light, 78.73 of ohue indicating yellow red<br />color, 15407.60 gs hardness reflecting moderat hardness and 0.51 g/g cohesiveness impressing slight chewy.<br /><br />

scholarly journals Development of frozen-fried yam slices: optimization of the processing conditions

2012 ◽  
Vol 12 (55) ◽  
pp. 7055-7071
Author(s):  
Y Touré ◽  
◽  
C Nindjin ◽  
Y Brostaux ◽  
GN Amani ◽  
...  
Keyword(s):  
Dry Matter ◽  
Industrial Process ◽  
Quality Parameters ◽  
French Fries ◽  
Added Value ◽  
Processing Conditions ◽  
Oil Uptake ◽  
Frying Temperature ◽  
Frying Time ◽  
Dioscorea Cayenensis

The research performed on yam processing mainly concerns the production of crisps and flour. However, its transformation into deep-frozen French fries does not necessitate any other equipment than those used for potatoes. The industrial process of production of frozen French fries traditionally includes a pre-frying step. These steps contribute to the development of color and crispness, and the oil partially absorbed inhibits dehydration during the freezing step. The aim of this study was to optimize frying conditions of deep-frozen fried yam (Dioscorea cayenensis varKponan) slices. The effect of pre-frying time and temperature, final frying time and temperature on the oil uptake, texture, dry matter and colour of the fried yam slices has been studied. Frying conditions optimized with Box-Behnken experimental design were short pre-frying and frying conditions at high temperature characterized by prefrying temperature at 157-170°C during 5-9s and frying temperature at 181-188°C for 2min 15s-2min 30s; or long pre-frying and frying conditions at low temperature characterized by pre-frying temperature at 150-158°C during 10-15s and frying temperature 170-177°C for 3-3min 15s. An adiabatic system was also developed by means of an insulator in which the core temperature of fried yam slices can be maintained constant at about 55°C after 15min of cooling, facilitating texture measurements at constant temperature. The present results may help in choosing the yam slices frying condition to be applied in order to achieve the desirable fried yam slices quality, required for protection against certain diseases like obesity. These models may also provide guidance as to how to control these quality parameters by altering four key environmental factors, pre-frying temperature and time and, final frying temperature and time. This process can also be commercialized and does not necessitate any other cost for equipment than those used for potatoes French fries and might be an interesting way of added value processing for this highly perishable yam tuber.

scholarly journals Optimization of the Frying Temperature and Time for Preparation of Healthy Falafel Using Air Frying Technology

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2567
Author(s):  
Mohammad Fikry ◽  
Ibrahim Khalifa ◽  
Rokkaya Sami ◽  
Ebtihal Khojah ◽  
Khadiga Ahmed Ismail ◽  
...  
Keyword(s):  
Moisture Content ◽  
Fat Content ◽  
Frying Temperature ◽  
Simplified Models ◽  
Frying Process ◽  
Hot Air ◽  
L Value ◽  
Time Periods ◽  
Air Circulation ◽  
Best Fit

Air-frying is an innovative technique for food frying that uses hot air circulation to prepare healthy products. The objectives of this study were to establish simplified models to reflect the efficacy of the air frying process at varying temperatures and times on the quality attributes of falafel, and to optimize the frying conditions for producing air-fried falafel. Moisture content, color, fat content, hardness, and sensory evaluation of the fried falafel were analyzed under varied temperatures (140 °C, 170 °C, and 200 °C) and time periods (5 min, 10 min, and 15 min). Statistical analysis was then applied to obtain the best fit model that can describe the properties of fried falafel. Results indicated that moisture content, fat content, and L*-value of air-fried falafel were adversely related to the frying temperature and time, but the hardness and ΔE of fried falafel were increased as the frying temperature and time increased. Moreover, an increase followed by a decrease was shown for the appearance, aroma, crispness, taste, and overall preference scores with the increase in frying temperature and time. The regression analysis showed that the proposed models could be properly used for predicting the properties of the fried falafel. In addition, the overlaid plots resulted in the optimum frying temperature of 178.8 °C and time of 11.1 min. Interestingly, the fat content of the air-fried falafel reduced by 45% at optimal frying conditions compared with that for the deep-fat fried one at 180 °C for 7 min (control). In comparison, the air-fried falafel was lower in fat content, higher in hardness with more acceptable appearance and crispness scores than deep-fat fried falafel. Such information could be beneficial to the manufacturers of the falafel to produce an optimal and healthy product.

scholarly journals The Effect of Vacuum Deep Frying Technology and Raphanus sativus on the Quality of Surimi Cubes

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2544
Author(s):  
Jinghao Chen ◽  
Yi Lei ◽  
Jiaxin Zuo ◽  
Zebin Guo ◽  
Song Miao ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Raphanus Sativus ◽  
Oil Content ◽  
Process Condition ◽  
Color Difference ◽  
Deep Frying ◽  
Frying Temperature ◽  
Frying Time ◽  
Frying Process

This study uses a response surface methodology to optimize the vacuum deep frying process of surimi cubes. The effects of vacuum deep frying temperature, frying time, and thickness on the hardness and color difference of surimi cubes with Raphanus sativus were studied. Further, the manuscript explored the quality changes of surimi cubes under different frying processes (vacuum deep frying, atmospheric deep frying, and shallow frying). Moreover, the Chinese Min-Cantonese cuisine-Raphanus sativus was utilized as auxiliary raw material to change the hardness and reduce the oil content. The optimal parameters of response surface methodology determined were: vacuum deep frying temperature 130 °C, frying time 900 s, and thickness 0.75 cm. Additionally, under this process condition, the hardness of the surimi chunks was 2015 ± 48.17 g, and the color difference was 23.27 ± 1.86. Surimi cubes without Raphanus sativus have superior elasticity and low hardness, and surimi cubes with Raphanus sativus have little color difference and high chewability. After the vacuum deep frying process, there was a high protein content and superior crispness. Shallow frying and adding Raphanus sativus effectively reduced the product’s oil content. Therefore, Raphanus sativus is suitable as a potential nutritional supplement to broaden its application in fried surimi foods.

scholarly journals Frying Time and Temperature Conditions’ Influences on Physicochemical, Texture, and Sensorial Quality Parameters of Barley-Soybean Chips

2021 ◽  
Vol 2021 ◽  
pp. 1-11
Author(s):  
Huda Abdalrahman AL Jumayi ◽  
Amira M. G. Darwish
Keyword(s):  
Moisture Content ◽  
Consumer Satisfaction ◽  
Sensory Quality ◽  
Amylose Content ◽  
Quality Parameters ◽  
Frying Temperature ◽  
Frying Time ◽  
Sensorial Quality ◽  
Legume Protein

Demand for innovative healthy snacks that achieve consumer satisfaction represents increased interest for competitive food producers. The aim of this work was the assessment of physicochemical and sensory quality of barley-soybean chips involving legume protein flours by studying the effects of different substitution levels (10, 20, and 30%) of defatted soybean (DSB) flour, frying temperatures (150, 170, and 190°C), and frying times (60, 90, and 120 sec). The chips’ moisture content was significantly decreased with increased frying temperature and time. The moisture content (1.40%) was achieved at 10% DSB fried at 190°C for 120 sec. The least absorbed oil (29.25%) was achieved at the least substitution percentage (10% DSB), the least frying temperature (150°C), and the least frying time (60 sec). These results were reflected on sensorial parameters that revealed that the most preferred chips were barley-soybean chips with 10% DSB fried at 150 and 170°C. The amylose content was increased by 33.80% in chips substituted with 30% DSB, while it was decreased to 27.16% in chips substituted with 10% DSB, and vice versa for the amylopectin content. TPA revealed that DSB substitution levels were directly proportional with hardness and inversely proportional with elasticity and adhesiveness. From obtained results, substitution levels with 10% DSB fried at 150°C are recommended. These findings encourage the production of innovative enhanced snacks involving legume protein while maintaining consumer satisfaction.

scholarly journals Development of frozen-fried yam slices: optimization of the processing conditions

2012 ◽  
Vol 12 (55) ◽  
pp. 7055-7071
Author(s):  
Y Touré ◽  
◽  
C Nindjin ◽  
Y Brostaux ◽  
GN Amani ◽  
...  
Keyword(s):  
Dry Matter ◽  
Industrial Process ◽  
Quality Parameters ◽  
French Fries ◽  
Added Value ◽  
Processing Conditions ◽  
Oil Uptake ◽  
Frying Temperature ◽  
Frying Time ◽  
Dioscorea Cayenensis

The research performed on yam processing mainly concerns the production of crisps and flour. However, its transformation into deep-frozen French fries does not necessitate any other equipment than those used for potatoes. The industrial process of production of frozen French fries traditionally includes a pre-frying step. These steps contribute to the development of color and crispness, and the oil partially absorbed inhibits dehydration during the freezing step. The aim of this study was to optimize frying conditions of deep-frozen fried yam (Dioscorea cayenensis var Kponan) slices. The effect of pre-frying time and temperature, final frying time and temperature on the oil uptake, texture, dry matter and colour of the fried yam slices has been studied. Frying conditions optimized with Box-Behnken experimental design were short pre-frying and frying conditions at high temperature characterized by prefrying temperature at 157-170°C during 5-9s and frying temperature at 181-188°C for 2min 15s-2min 30s; or long pre-frying and frying conditions at low temperature characterized by pre-frying temperature at 150-158°C during 10-15s and frying temperature 170-177°C for 3-3min 15s. An adiabatic system was also developed by means of an insulator in which the core temperature of fried yam slices can be maintained constant at about 55°C after 15min of cooling, facilitating texture measurements at constant temperature. The present results may help in choosing the yam slices frying condition to be applied in order to achieve the desirable fried yam slices quality, required for protection against certain diseases like obesity. These models may also provide guidance as to how to control these quality parameters by altering four key environmental factors, pre-frying temperature and time and, final frying temperature and time. This process can also be commercialized and does not necessitate any other cost for equipment than those used for potatoes French fries and might be an interesting way of added value processing for this highly perishable yam tuber.

scholarly journals Addition of green banana flour to instant noodles: rheological and technological properties

2011 ◽  
Vol 35 (6) ◽  
pp. 1157-1165 ◽  
Author(s):  
Maria Gabriela Vernaza ◽  
Márcia Arocha Gularte ◽  
Yoon Kil Chang
Keyword(s):  
Rheological Properties ◽  
Raw Material ◽  
High Fat ◽  
Frying Process ◽  
L Value ◽  
Banana Flour ◽  
Dough Rheological Properties ◽  
Green Banana ◽  
Considerable Concern ◽  
Instant Noodles

Nowadays, there is considerable concern about the consumption of high fat and low fiber foods. The objective was to develop instant noodles (IN) with functional properties by adding 10% green banana flour (GBF), and determine the effect of this on the dough rheological properties. Noodles were obtained through sheeting, steaming and frying process. The IN were characterized for their moisture, fat, resistant starch (RS), texture and color. The proximate composition showed that GBF was rich in ash (3.16%), fiber (8.88%) and RS (45.70%), being an attractive raw material for the production of functional IN. When 10% GBF was added, rheological properties of dough changed because of dilution of gluten, making it weaker, but with enough extensibility and elasticity for functional IN production. The addition of 10% GBF significantly reduced the oil content in all the frying times, when compared to the control noodles, increasing also RS content. Ban10 noodles showed a lower L* value (78.12), indicating a darker color than the control noodles (92.36). In analyzing the firmness of Ban10 noodles, a decrease was observed due to dilution of gluten. However, Ban10 noodles showed a better nutritional profile due to the increase in ash and dietary fiber contents. In conclusion it can be affirmed that Ban10 noodles can be considered as functional IN, due to the presence of fiber (5.79%) and RS (3.98%) contents in the final product.

scholarly journals Development of frozen-fried yam slices: optimization of the processing conditions

2013 ◽  
Vol 13 (57) ◽  
pp. 7055-7071
Author(s):  
Y Touré ◽  
◽  
C Nindjin ◽  
Y Brostaux ◽  
GN Amani ◽  
...  
Keyword(s):  
Dry Matter ◽  
Industrial Process ◽  
Quality Parameters ◽  
French Fries ◽  
Added Value ◽  
Processing Conditions ◽  
Oil Uptake ◽  
Frying Temperature ◽  
Frying Time ◽  
Dioscorea Cayenensis

The research performed on yam processing mainly concerns the production of crisps and flour. However, its transformation into deep-frozen French fries does not necessitate any other equipment than those used for potatoes. The industrial process of production of frozen French fries traditionally includes a pre-frying step. These steps contribute to the development of color and crispness, and the oil partially absorbed inhibits dehydration during the freezing step. The aim of this study was to optimize frying conditions of deep-frozen fried yam (Dioscorea cayenensis varKponan) slices. The effect of pre-frying time and temperature, final frying time and temperature on the oil uptake, texture, dry matter and colour of the fried yam slices has been studied. Frying conditions optimized with Box-Behnken experimental design were short pre-frying and frying conditions at high temperature characterized by prefrying temperature at 157-170°C during 5-9s and frying temperature at 181-188°C for 2min 15s-2min 30s; or long pre-frying and frying conditions at low temperature characterized by pre-frying temperature at 150-158°C during 10-15s and frying temperature 170-177°C for 3-3min 15s. An adiabatic system was also developed by means of an insulator in which the core temperature of fried yam slices can be maintained constant at about 55°C after 15min of cooling, facilitating texture measurements at constant temperature. The present results may help in choosing the yam slices frying condition to be applied in order to achieve the desirable fried yam slices quality, required for protection against certain diseases like obesity. These models may also provide guidance as to how to control these quality parameters by altering four key environmental factors, pre-frying temperature and time and, final frying temperature and time. This process can also be commercialized and does not necessitate any other cost for equipment than those used for potatoes French fries and might be an interesting way of added value processing for this highly perishable yam tuber.

scholarly journals Effect of Fertilisation on the Quality of Dried Coriander (Coriandrum sativum L.) and Lovage (Levisticum officinale)

Agriculture ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 386
Author(s):  
Natalia Matłok ◽  
Józef Gorzelany ◽  
Adam Figiel ◽  
Maciej Balawejder
Keyword(s):  
Bioactive Compounds ◽  
Crop Production ◽  
Solid Phase ◽  
Quality Parameters ◽  
Raw Material ◽  
Vacuum Microwave ◽  
Dpph Method ◽  
Total Antioxidant ◽  
Total Antioxidant Potential

The study presents the effects of fertilisation on selected quality parameters of the dried material obtained from plants of lovage and coriander. During the crop production process, the plants were treated with two fertilisers containing substances potentially acting as elicitors. The dried material was obtained in course of a drying process carried out in optimum conditions and based on the CD-VMFD method which combines convective pre-drying (CD) at a low temperature (40 °C) with vacuum-microwave finish drying with the use of 240 W microwaves (VMFD). The quality of the dried material was evaluated through measurement of the total contents of polyphenols, total antioxidant potential (ABTS and DPPH method), and the profile of volatile compounds (headspace-solid phase microextractio-HS-SPME) as well as assessment of the colour. It was found that by applying first fertilisation (with organic components) it is possible to significantly increase the contents of both bioactive compounds and volatile substances responsible for the aroma. It was determined that the higher content of bioactive compounds was related to the composition of the first fertiliser, presumably the extract from common nettle. The study showed that the application of the first fertiliser contributed to enhanced quality parameters of the raw material obtained.

scholarly journals Influence of frying parameters and optimization of deep fat frying conditions on the physicochemical and textural properties of chicken nuggets from FUNAAB-Alpha broilers

2021 ◽  
Vol 3 (2) ◽  
Author(s):  
O. R. Faloye ◽  
O. P. Sobukola ◽  
T. A. Shittu ◽  
H. A. Bakare
Keyword(s):  
Polynomial Regression ◽  
Textural Properties ◽  
Quality Attributes ◽  
Sample Thickness ◽  
Regression Equations ◽  
Deep Fat Frying ◽  
Chicken Nuggets ◽  
Frying Temperature ◽  
Frying Time ◽  
Standard Procedures

Abstract Influence of deep fat frying parameters on quality attributes of chicken nuggets from FUNAAB-Alpha broilers and optimization of the process using Box-Behnken experimental design of response surface methodology was investigated. Fried chicken nuggets were obtained using frying temperature (155–175 °C), frying time (3–7 min) and sample thickness (0.5–2.5 cm) as independent variables. Oil and moisture contents, texture (hardness, chewiness, adhesiveness, cohesiveness and springiness) and colour (L*, a* and b*) of samples were analyzed using standard procedures. Significance of each term in polynomial regression equations was evaluated on quality attributes. The accuracy of the regression models varied between 0.727 and 0.939. The effect of frying temperature on quality attributes of fried chicken nuggets was more significant (p > 0.05). The optimum frying temperature, frying time and sample thickness are determined as 175 °C, 3 min, 2.32 cm, respectively. Absolute percent error between optimized and experimental data were within the acceptable limit. Graphic abstract

Process optimization of chili flavor beef tallow and analysis of its volatile compounds by GC-IMS

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Hang Li ◽  
Jiamin Liu ◽  
Zhanzhong Wang ◽  
Xiaodong Liu ◽  
Xichun Yan ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Ion Mobility ◽  
Beef Tallow ◽  
High Performance ◽  
Raw Materials ◽  
Chromatic Aberration ◽  
Frying Temperature ◽  
Frying Time ◽  
Solid Liquid ◽  
Better Than

Abstract With chili and liquid beef tallow as the main raw materials, the processing conditions of chili flavor beef tallow were explored. Gas chromatograpy-ion mobility spectrometry (GC-IMS) was used to determine the volatile compounds in chili flavor beef tallow. The capsaicin and dihydrocapsaicin in chili flavor beef tallow were determined by high performance liquid chromatography (HPLC). The optimum technological conditions were determined, and the index of chromatic aberration, cholesterol was also determined. Based on GC-IMS analysis, 102 kinds of volatile compounds were detected, and the sample III (the ratio of solid–liquid was 1:5, the frying temperature was 120 °C, and the frying time was 15 min) performed better than other samples. The preparation of chili beef tallow improves its antioxidant activity and makes its aroma more intense and more in line with the taste of Chinese people, which provides a theoretical and practical basis for the development of spice beef tallow in the future.

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