title: Optimization of some processing parameters and quality attributes of fried snacks from blends of wheat flour and brewers' spent cassava flour.
abstract: The effect of some processing parameters (frying temperature [140-160°C], frying time [2-4 min], level of brewers' spent cassava flour (BSCF) [20-40%], and thickness [2-4 mm]) on some quality attributes of wheat-BSCF fried snack was investigated. Response surface methodology based on Box-Behnken design was used to optimize the effect of process parameters on product quality. Sensory evaluation of the optimized sample to determine its level of acceptability was carried out as well as the comparison with fried snack from 100% wheat flour. Increasing temperature had significant (P < 0.05) negative effect on the texture. Based on the desirability (0.771) concept, a frying temperature of 140 °C, frying time of 4 min, 32% level of BSCF, and 2 mm thickness was obtained as the optimized conditions. Sensory analyses showed that the optimized sample was preferred in terms of texture and its oiliness to fried snack prepared from 100% wheat flour, but, the aroma, taste and appearance of the wheat snack were preferred.
authors.affiliation: Departments of Food Science and Technology Federal University of Agriculture Abeokuta Nigeria.
authors.forename: Adebukola T
authors.initials: AT
authors.lastname: Omidiran
authors.affiliation: Departments of Food Science and Technology Federal University of Agriculture Abeokuta Nigeria.
authors.forename: Olajide P
authors.initials: OP
authors.lastname: Sobukola
authors.affiliation: Nutrition and Dietetics Federal University of Agriculture Abeokuta Nigeria.
authors.forename: Ajoke
authors.initials: A
authors.lastname: Sanni
authors.affiliation: Departments of Food Science and Technology Federal University of Agriculture Abeokuta Nigeria.
authors.forename: Abdul-Rasaq A
authors.initials: AR
authors.lastname: Adebowale
authors.affiliation: Departments of Food Science and Technology Federal University of Agriculture Abeokuta Nigeria.
authors.forename: Olusegun A
authors.initials: OA
authors.lastname: Obadina
authors.affiliation: Departments of Food Science and Technology Federal University of Agriculture Abeokuta Nigeria.
authors.forename: Lateef O
authors.initials: LO
authors.lastname: Sanni
authors.affiliation: Natural Resources Institute University of Greenwich Greenwich U.K.
authors.forename: Keith
authors.initials: K
authors.lastname: Tomlins
authors.affiliation: SABMiller Plc Surrey U.K.
authors.forename: Tosch
authors.initials: T
authors.lastname: Wolfgang
keywords: Brewers' spent cassava flour; color; fried snack; microstructure; optimization; sensory