TITLE:
Development of Optimum Operating Conditions for Quality Attributes in Deep-Fat Frying of Dodo Produced from Plantain Using Response Surface Methodology
AUTHORS:
James Abiodun Adeyanju, John Oluranti Olajide, Adeyemi Akinbode Adedeji
KEYWORDS:
Plantain, Frying Process, Moisture Content, Oil Content, Optimization
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.7 No.14,
December
30,
2016
ABSTRACT: Response surface methodology involving historical data design has been successfully
developed with the aim of predicting optimum operating conditions for dodo fried
from plantain. Frying temperature and time were 150, 160, 170, 180 and 190°C and
2.0, 2.5, 3.0, 3.5 and 4.0 min respectively. The parameters analyzed included moisture
content, oil content, texture and change in colour. The fitted functions were optimized
for moisture content, oil content, texture and change in colour in order to obtain
a product with the acceptable quality attributes. Frying conditions had significant
(p R2) of
the generated models ranged from 0.91 to 0.99. Optimum frying condition was
177.51°C for 2.10 min. This gave 14.16% moisture content, 1.54% oil content, 2.93 N
texture and 40.89 change in colour. Desirability of 0.7 was obtained for optimum
conditions. Therefore, the estimated response surface model can be used to optimize
the frying process of dodo fried from plantain.