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Effect of Pre-treatment on Quality of Cassava Chips |
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| รหัสดีโอไอ | |
| Creator | Prawta Chantaro |
| Title | Effect of Pre-treatment on Quality of Cassava Chips |
| Contributor | Parisut Chalermchaiwat, Thepkunya Harnsilawat |
| Publisher | Surat Thani Rajabhat University |
| Publication Year | 2563 |
| Journal Title | วารสารวิชาการและวิจัย มทร.พระนคร สาขาวิทยาศาสตร์และเทคโนโลยี |
| Journal Vol. | 14 |
| Journal No. | 1 |
| Page no. | 154-164 |
| Keyword | Cassava Chips, Pre-treatment, Frying, Quality |
| URL Website | https://ph02.tci-thaijo.org/index.php/RMUTP/index |
| Website title | วารสารวิชาการและวิจัย มทร.พระนคร สาขาวิทยาศาสตร์และเทคโนโลยี |
| ISSN | 1906-0432 |
| Abstract | This research was to look at cassava root as an alternative raw material for snack chip production. However, cassava chips showed higher hardness compared to potato chips. The aim was to study the effect of pre-treatment on the physical, chemical and sensorial characteristics of cassava chips. Fresh cassava slices (1 mm thickness) were soaked in sodium bicarbonate (NaHCO3) solution at different concentrations (un-soaked, 0, 1 and 2% w/w) for 5 min. Then, cassava slices were fried in palm oil at 160?C for 4 min and were seasoned with paprika powder before being baked at 180?C for 10 min. The chemical, physical and sensorial qualities were investigated. The results revealed that the bulk density of cassava chips decreased significantly from 0.496 to 0.401 g/cm3 when fresh cassava slices were soaked in 2% NaHCO3. The breaking force of cassava chips also decreased from 558.97 to 231.50 g whereas fat content increased from 22.85 to 30.69% when soaked in 2% NaHCO3. Increasing the concentration of NaHCO3 decreased the lightness (L*) of cassava chips. Pre-treatment did not have a significant effect on the sensory scores of cassava chips. |
