Quality attributes of cassava‐fish crackers enriched with different flours: An optimization study by a simplex centroid mixture design

A simplex centroid mixture design (SCMD) was used to optimize ingredient combination comprising cassava starch (CS), high quality cassava flour (HQCF) and fish flour (FF) in the production of cassava‐fish crackers. The standard slurry method was used and the effect of ingredient combination on some...

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Bibliographic Details
Published in:Journal of food process engineering 2017-06, Vol.40 (3), p.np-n/a
Main Authors: Coker, Oluwafemi Jeremiah, Sobukola, Olajide Philip, Sanni, Lateef Oladimeji, Bakare, Hakeem Adegoke, Kajihausa, Olatundun Esther, Adebowale, Abdul‐Razaq Adesola, Tomlins, Keith
Format: Magazinearticle
Language:English
Subjects:
Cassava
Cassava‐fish crackers
Design engineering
expansion
Flour
Frying
Ingredients
Manihot esculenta
Mathematical models
oil content
optimization
quality
Quality management
Texture
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Summary:A simplex centroid mixture design (SCMD) was used to optimize ingredient combination comprising cassava starch (CS), high quality cassava flour (HQCF) and fish flour (FF) in the production of cassava‐fish crackers. The standard slurry method was used and the effect of ingredient combination on some quality attributes of the crackers fried at 180 °C ± 5 °C for 15 s was investigated. Ingredient combination has a significant positive effect on oil and moisture contents, texture but expanded less. Increase in CS and FF resulted in decrease oil uptake while it increases with HQCF. Lightness decreased with increase in FF while redness and yellowness increases. Regression analyses indicated that the quadratic, cubic as well as special cubic nonlinear terms were significant (p 
ISSN:0145-8876
1745-4530
DOI:10.1111/jfpe.12484