Response surface optimization for hot air-frying technique and its effects on the quality of sweet potato snack
Response surface methodology was employed to obtain the optimum process conditions for frying sweet potato (Ipomoea batatas) via hot‐air frying technique. Sweet potato samples were fried at different frying temperature (140–160°C) and time (4–12 min). These variables were used as independent variabl...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Wiley Periodicals
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/62978/1/Response%20surface%20optimization%20for%20hot%20air-frying%20technique%20.pdf |
| _version_ | 1796977679518400512 |
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| author | Abdul Rahman, Norazrizal Aswad Abdul Razak, S. Z. Lokmanalhakim, L. A. Taip, Farah Saleena Mustapa Kamal, Siti Mazlina |
| author_facet | Abdul Rahman, Norazrizal Aswad Abdul Razak, S. Z. Lokmanalhakim, L. A. Taip, Farah Saleena Mustapa Kamal, Siti Mazlina |
| author_sort | Abdul Rahman, Norazrizal Aswad |
| collection | UPM |
| description | Response surface methodology was employed to obtain the optimum process conditions for frying sweet potato (Ipomoea batatas) via hot‐air frying technique. Sweet potato samples were fried at different frying temperature (140–160°C) and time (4–12 min). These variables were used as independent variables whose effects on fat and moisture contents; hardness and color were evaluated. The experimental results were fitted with a second‐order polynomial equation by a multiple regression analysis. From the response surface methodology analysis, the recommended frying condition from the study was found to be 150°C for 12 min. Optimized sweet potato samples were compared with deep fat‐fried samples; where the former had very low fat content i.e. decreased by 90.1%, lighter color and harder texture. Panellist selected the optimized air‐fried samples for several sensory attributes which relates to quality. Frying sweet potatoes via hot air‐frying technique can be considered as a healthier alternative to prepare fried food for consumption. |
| first_indexed | 2024-03-06T09:43:37Z |
| format | Article |
| id | upm.eprints-62978 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T09:43:37Z |
| publishDate | 2017 |
| publisher | Wiley Periodicals |
| record_format | dspace |
| spelling | upm.eprints-629782018-09-28T10:23:37Z http://psasir.upm.edu.my/id/eprint/62978/ Response surface optimization for hot air-frying technique and its effects on the quality of sweet potato snack Abdul Rahman, Norazrizal Aswad Abdul Razak, S. Z. Lokmanalhakim, L. A. Taip, Farah Saleena Mustapa Kamal, Siti Mazlina Response surface methodology was employed to obtain the optimum process conditions for frying sweet potato (Ipomoea batatas) via hot‐air frying technique. Sweet potato samples were fried at different frying temperature (140–160°C) and time (4–12 min). These variables were used as independent variables whose effects on fat and moisture contents; hardness and color were evaluated. The experimental results were fitted with a second‐order polynomial equation by a multiple regression analysis. From the response surface methodology analysis, the recommended frying condition from the study was found to be 150°C for 12 min. Optimized sweet potato samples were compared with deep fat‐fried samples; where the former had very low fat content i.e. decreased by 90.1%, lighter color and harder texture. Panellist selected the optimized air‐fried samples for several sensory attributes which relates to quality. Frying sweet potatoes via hot air‐frying technique can be considered as a healthier alternative to prepare fried food for consumption. Wiley Periodicals 2017-08 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/62978/1/Response%20surface%20optimization%20for%20hot%20air-frying%20technique%20.pdf Abdul Rahman, Norazrizal Aswad and Abdul Razak, S. Z. and Lokmanalhakim, L. A. and Taip, Farah Saleena and Mustapa Kamal, Siti Mazlina (2017) Response surface optimization for hot air-frying technique and its effects on the quality of sweet potato snack. Journal of Food Process Engineering, 40 (4). ISSN 0145-8876; ESSN: 1745-4530 https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.12507 10.1111/jfpe.12507 |
| spellingShingle | Abdul Rahman, Norazrizal Aswad Abdul Razak, S. Z. Lokmanalhakim, L. A. Taip, Farah Saleena Mustapa Kamal, Siti Mazlina Response surface optimization for hot air-frying technique and its effects on the quality of sweet potato snack |
| title | Response surface optimization for hot air-frying technique and its effects on the quality of sweet potato snack |
| title_full | Response surface optimization for hot air-frying technique and its effects on the quality of sweet potato snack |
| title_fullStr | Response surface optimization for hot air-frying technique and its effects on the quality of sweet potato snack |
| title_full_unstemmed | Response surface optimization for hot air-frying technique and its effects on the quality of sweet potato snack |
| title_short | Response surface optimization for hot air-frying technique and its effects on the quality of sweet potato snack |
| title_sort | response surface optimization for hot air frying technique and its effects on the quality of sweet potato snack |
| url | http://psasir.upm.edu.my/id/eprint/62978/1/Response%20surface%20optimization%20for%20hot%20air-frying%20technique%20.pdf |
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