Process optimization and quality evaluation of fries from cassava roots

• Published in: Philippine 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
• Language: English
• 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
• ISSN: 0115-463X

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