Process optimization and quality evaluation of fries from cassava roots

Three approved cassava varieties, Lakan, Kadabao, and Golden Yellow, were processed into fries. Golden Yellow is the most suitable variety for fries production. Ten minutes steaming prior to frying improves the sensory qualities of the product. Vegetable oil is the most acceptable type of cooking oi...

Full description

Saved in:
Bibliographic Details
Published inPhilippine Journal of Crop Science (Philippines) Vol. 20; no. 1
Main Author Lauzon, R.D. (Visayas State Coll. of Agriculture, Baybay 6521-A, Leyte (Philippines). Dept. of Agricultural Chemistry and Food Science)
Format Journal Article
LanguageEnglish
Published 01.04.1995
Subjects
ACEITES VEGETALES
ALIMENT TRANSFORME
ALIMENTOS PROCESADOS
APTITUD PARA LA CONSERVACION
APTITUDE A LA CONSERVATION
CALIDAD
ETUVAGE
FRITURA
FRITURE
HUILE VEGETALE
MANIHOT ESCULENTA
QUALITE
VAPORIZACION
VARIEDADES
VARIETE
Online AccessGet more information

Cover

More Information
Summary:Three approved cassava varieties, Lakan, Kadabao, and Golden Yellow, were processed into fries. Golden Yellow is the most suitable variety for fries production. Ten minutes steaming prior to frying improves the sensory qualities of the product. Vegetable oil is the most acceptable type of cooking oil for frying the product. One gram of salt is sufficient to dredge the 500 g ready-to-eat cassava fries, however, non-salted fries is favored by the panelist. The keeping quality of the product can be lengthened if kept in polyethylene plastic bag and frozen. Cassava roots give 56.81 recovery for ready-to-eat fries and estimated return of investment of 67.3 percent. Fries from cassava roots is rated highly acceptable among consumers
Bibliography:Q02
9710747
ISSN:0115-463X