Eff ect of Frying Temperature and Time on the Quality of Paprika Flavored Cassava Chips

Main Article Content

พราวตา จันทโร
เทพกัญญา หาญศีลวัตร
ปาริสุทธิ์ เฉลิมชัยวัฒน์

Abstract

This research was to develop cassava chips fl avored with paprika. The objective was to study
the eff ect of frying temperature and frying time on the qualities of cassava chips. Cassava
slices (0.5 mm thick) were soaked in 1 % sodium bicarbonate solution for 5 min. Then, the
cassava slices were fried at 3 levels of temperature (140, 160 and 180 oC) with frying time
of 2, 4 and 6 min respectively. Finally, cassava chips were seasoned with paprika powder,
followed by baking at 180 oC for 10 min. The chemical, physical and sensory qualities were
investigated. The result revealed that increasing the frying temperature and time caused a
decreased in moisture content, water activity (aw), breaking force and lightness (L*), but an
increased in fat content of the product. In addition, the increase of frying temperature and
time resulted in decreasing liking score of cassava chips. The optimum temperature and time
for producing cassava chips was 160 oC for 2 min. The moisture content, protein, fat, fi ber,
ash and carbohydrate of paprika fl avored cassava chips were 1.45, 1.44, 30.60, 2.04, 2.12
and 62.35 %, respectively.

Article Details

How to Cite
[1]
จันทโร พ., หาญศีลวัตร เ., and เฉลิมชัยวัฒน์ ป., “Eff ect of Frying Temperature and Time on the Quality of Paprika Flavored Cassava Chips”, RMUTI Journal, vol. 11, no. 1, pp. 106–117, Apr. 2018.
Section
Research article

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