Effect of process variables on some quality attributes of instant ‘Akara iwe’-a cassava based fried snack from grits
A Box-Behnken (three-factor) response surface design was utilized to determine effect of grits rehydration level (35–45%), frying temperature (155–175 °C) and frying time (7–13 min) on some attributes (moisture, oil, textural parameters and colour) of instant Akara iwe, a cassava based fried snack a...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-06-01
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| Series: | Applied Food Research |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502222000750 |