Effect of Pre-Drying and Hydrocolloid Type on Colour and Textural Properties of Coated Fried Yam Chips

The effect of pre-drying and coating on colour and texture of yam chips were investigated. The colour parameters studied were lightness index (L*), hue angle (h) and browning index (BI). Peak force (PF) of penetration was observed for texture. Coating pick-up (amount of coating adhering to the sampl...

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Bibliographic Details
Published in:Nigerian food journal 2013, Vol.31 (1), p.97-102
Main Authors: Alimi, B.A., Shittu, T.A., Sanni, L.O., Arowolo, T.A.
Format: Article
Language:English
Subjects:
colour
frying
Hydrocolloids
pre-fry drying
texture
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Summary:The effect of pre-drying and coating on colour and texture of yam chips were investigated. The colour parameters studied were lightness index (L*), hue angle (h) and browning index (BI). Peak force (PF) of penetration was observed for texture. Coating pick-up (amount of coating adhering to the samples) prior to frying was determined and moisture content of fried samples was also determined. The type of hydrocolloids used in the coating formulation had significant (p
ISSN:0189-7241
DOI:10.1016/S0189-7241(15)30062-X