Deep-fat frying of cassava : influence of raw material properties on chip quality
Thirteen cultivars of cassava (Manihot esculenta Crantz) were used to obtain chips by deep frying slices of fresh cassava flesh in palm oil. The cultivars were representative of three different levels of four major characteristics (water, cyanide, starch and amylose content) in parenchyma. The effects of raw material composition and crop age (10 and 12 months) on mass transfer (dehydration and oil uptake), texture and colour were assessed for 1.5mm thick chips with a final water content of 0.04kg kg -¹ wet basis, corresponding to a water activity of about 0.3. Frying time varied from 70 to 90s and oil bath temperature from 140 to 160°C. All cultivars gave a high frying yield (>0.5 kg chips Kg-¹ fresh cassava) and a chip fat content of between 0.23 and 0.37 kg kg -¹ wet basis, with the highest frying yields and lowest fat contents being obtained from roots with the lowest water content and cyanide content. The intensity of darkening reactions increased in accordance with the level of reducing sugars, while the rigidity modulus of the chips was negatively correlated with the fibre content. The other characteristics (starch, amylose and total sugar content) were either not or poorly correlated with any of the chip quality parameters studied. Cyanoglucosides were only partially eliminated during frying (over 40% retention), so cultivars with a high cyanide content gave bitter chips. For a similar composition, drying rates and cooking rates were much lower when crop age increased. This could be attributed to a structural effect characterising crop age.
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Subjects: | Q02 - Traitement et conservation des produits alimentaires, Q04 - Composition des produits alimentaires, manioc, friture, Immersion, transfert de masse, qualité, propriété physicochimique, Méthode d'optimisation, http://aims.fao.org/aos/agrovoc/c_9649, http://aims.fao.org/aos/agrovoc/c_3132, http://aims.fao.org/aos/agrovoc/c_2316, http://aims.fao.org/aos/agrovoc/c_28601, http://aims.fao.org/aos/agrovoc/c_6400, http://aims.fao.org/aos/agrovoc/c_1521, http://aims.fao.org/aos/agrovoc/c_5372, |
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dig-cirad-fr-4762492024-01-28T08:31:08Z http://agritrop.cirad.fr/476249/ http://agritrop.cirad.fr/476249/ Deep-fat frying of cassava : influence of raw material properties on chip quality. Vitrac Olivier, Dufour Dominique, Trystram Gilles, Raoult-Wack Anne-Lucie. 2001. Journal of the Science of Food and Agriculture, 81 (2) : 227-236.https://doi.org/10.1002/1097-0010(20010115)81:2<227::AID-JSFA802>3.0.CO;2-4 <https://doi.org/10.1002/1097-0010(20010115)81:2<227::AID-JSFA802>3.0.CO;2-4> Deep-fat frying of cassava : influence of raw material properties on chip quality Vitrac, Olivier Dufour, Dominique Trystram, Gilles Raoult-Wack, Anne-Lucie eng 2001 Journal of the Science of Food and Agriculture Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires manioc friture Immersion transfert de masse qualité propriété physicochimique Méthode d'optimisation http://aims.fao.org/aos/agrovoc/c_9649 http://aims.fao.org/aos/agrovoc/c_3132 http://aims.fao.org/aos/agrovoc/c_2316 http://aims.fao.org/aos/agrovoc/c_28601 http://aims.fao.org/aos/agrovoc/c_6400 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_5372 Thirteen cultivars of cassava (Manihot esculenta Crantz) were used to obtain chips by deep frying slices of fresh cassava flesh in palm oil. The cultivars were representative of three different levels of four major characteristics (water, cyanide, starch and amylose content) in parenchyma. The effects of raw material composition and crop age (10 and 12 months) on mass transfer (dehydration and oil uptake), texture and colour were assessed for 1.5mm thick chips with a final water content of 0.04kg kg -¹ wet basis, corresponding to a water activity of about 0.3. Frying time varied from 70 to 90s and oil bath temperature from 140 to 160°C. All cultivars gave a high frying yield (>0.5 kg chips Kg-¹ fresh cassava) and a chip fat content of between 0.23 and 0.37 kg kg -¹ wet basis, with the highest frying yields and lowest fat contents being obtained from roots with the lowest water content and cyanide content. The intensity of darkening reactions increased in accordance with the level of reducing sugars, while the rigidity modulus of the chips was negatively correlated with the fibre content. The other characteristics (starch, amylose and total sugar content) were either not or poorly correlated with any of the chip quality parameters studied. Cyanoglucosides were only partially eliminated during frying (over 40% retention), so cultivars with a high cyanide content gave bitter chips. For a similar composition, drying rates and cooking rates were much lower when crop age increased. This could be attributed to a structural effect characterising crop age. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/476249/1/ID476249.pdf text Cirad license info:eu-repo/semantics/embargoedAccess info:eu-repo/date/embargoEnd/2999-12-31 https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.1002/1097-0010(20010115)81:2<227::AID-JSFA802>3.0.CO;2-4 10.1002/1097-0010(20010115)81:2<227::AID-JSFA802>3.0.CO;2-4 info:eu-repo/semantics/altIdentifier/doi/10.1002/1097-0010(20010115)81:2<227::AID-JSFA802>3.0.CO;2-4 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1002/1097-0010(20010115)81:2<227::AID-JSFA802>3.0.CO;2-4 |
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Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires manioc friture Immersion transfert de masse qualité propriété physicochimique Méthode d'optimisation http://aims.fao.org/aos/agrovoc/c_9649 http://aims.fao.org/aos/agrovoc/c_3132 http://aims.fao.org/aos/agrovoc/c_2316 http://aims.fao.org/aos/agrovoc/c_28601 http://aims.fao.org/aos/agrovoc/c_6400 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_5372 Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires manioc friture Immersion transfert de masse qualité propriété physicochimique Méthode d'optimisation http://aims.fao.org/aos/agrovoc/c_9649 http://aims.fao.org/aos/agrovoc/c_3132 http://aims.fao.org/aos/agrovoc/c_2316 http://aims.fao.org/aos/agrovoc/c_28601 http://aims.fao.org/aos/agrovoc/c_6400 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_5372 |
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Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires manioc friture Immersion transfert de masse qualité propriété physicochimique Méthode d'optimisation http://aims.fao.org/aos/agrovoc/c_9649 http://aims.fao.org/aos/agrovoc/c_3132 http://aims.fao.org/aos/agrovoc/c_2316 http://aims.fao.org/aos/agrovoc/c_28601 http://aims.fao.org/aos/agrovoc/c_6400 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_5372 Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires manioc friture Immersion transfert de masse qualité propriété physicochimique Méthode d'optimisation http://aims.fao.org/aos/agrovoc/c_9649 http://aims.fao.org/aos/agrovoc/c_3132 http://aims.fao.org/aos/agrovoc/c_2316 http://aims.fao.org/aos/agrovoc/c_28601 http://aims.fao.org/aos/agrovoc/c_6400 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_5372 Vitrac, Olivier Dufour, Dominique Trystram, Gilles Raoult-Wack, Anne-Lucie Deep-fat frying of cassava : influence of raw material properties on chip quality |
description |
Thirteen cultivars of cassava (Manihot esculenta Crantz) were used to obtain chips by deep frying slices of fresh cassava flesh in palm oil. The cultivars were representative of three different levels of four major characteristics (water, cyanide, starch and amylose content) in parenchyma. The effects of raw material composition and crop age (10 and 12 months) on mass transfer (dehydration and oil uptake), texture and colour were assessed for 1.5mm thick chips with a final water content of 0.04kg kg -¹ wet basis, corresponding to a water activity of about 0.3. Frying time varied from 70 to 90s and oil bath temperature from 140 to 160°C. All cultivars gave a high frying yield (>0.5 kg chips Kg-¹ fresh cassava) and a chip fat content of between 0.23 and 0.37 kg kg -¹ wet basis, with the highest frying yields and lowest fat contents being obtained from roots with the lowest water content and cyanide content. The intensity of darkening reactions increased in accordance with the level of reducing sugars, while the rigidity modulus of the chips was negatively correlated with the fibre content. The other characteristics (starch, amylose and total sugar content) were either not or poorly correlated with any of the chip quality parameters studied. Cyanoglucosides were only partially eliminated during frying (over 40% retention), so cultivars with a high cyanide content gave bitter chips. For a similar composition, drying rates and cooking rates were much lower when crop age increased. This could be attributed to a structural effect characterising crop age. |
format |
article |
topic_facet |
Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires manioc friture Immersion transfert de masse qualité propriété physicochimique Méthode d'optimisation http://aims.fao.org/aos/agrovoc/c_9649 http://aims.fao.org/aos/agrovoc/c_3132 http://aims.fao.org/aos/agrovoc/c_2316 http://aims.fao.org/aos/agrovoc/c_28601 http://aims.fao.org/aos/agrovoc/c_6400 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_5372 |
author |
Vitrac, Olivier Dufour, Dominique Trystram, Gilles Raoult-Wack, Anne-Lucie |
author_facet |
Vitrac, Olivier Dufour, Dominique Trystram, Gilles Raoult-Wack, Anne-Lucie |
author_sort |
Vitrac, Olivier |
title |
Deep-fat frying of cassava : influence of raw material properties on chip quality |
title_short |
Deep-fat frying of cassava : influence of raw material properties on chip quality |
title_full |
Deep-fat frying of cassava : influence of raw material properties on chip quality |
title_fullStr |
Deep-fat frying of cassava : influence of raw material properties on chip quality |
title_full_unstemmed |
Deep-fat frying of cassava : influence of raw material properties on chip quality |
title_sort |
deep-fat frying of cassava : influence of raw material properties on chip quality |
url |
http://agritrop.cirad.fr/476249/ http://agritrop.cirad.fr/476249/1/ID476249.pdf |
work_keys_str_mv |
AT vitracolivier deepfatfryingofcassavainfluenceofrawmaterialpropertiesonchipquality AT dufourdominique deepfatfryingofcassavainfluenceofrawmaterialpropertiesonchipquality AT trystramgilles deepfatfryingofcassavainfluenceofrawmaterialpropertiesonchipquality AT raoultwackannelucie deepfatfryingofcassavainfluenceofrawmaterialpropertiesonchipquality |
_version_ |
1792494726468861952 |