TITLE:
Modeling of Tuna Fish Frying Using Response Surface Methodology in the Production of Attieke “Garba” Dish in Côte D’Ivoire
AUTHORS:
Daouda Nimaga, Massogbe Diabate, Nestor Kouakou Kouassi, Elisée Yapi Kouakoua, Charlemagne Nindjin, Joseph Dossou, Georges N’Guessan Amani
KEYWORDS:
Attieke, Frying, Optimization, Surface Plan
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.15 No.10,
October
28,
2024
ABSTRACT: With the aim of optimizing the factors which act on the frying of the fish dish “Garba”, a study using the response surface methodology was carried out. After an appropriate choice of three variables, 15 experiments led to three second-order mathematical models linking the responses (temperature, number of reuses, frying time) to the factors and allowing good control of the frying process. After carrying out the tests and analyzing the data, the study provided knowledge of the optimal conditions necessary for frying while preserving the quality of the oil. The optimal point region for maintaining this quality is obtained when the temperature is 160˚C at frying times of 7.5 minutes for only 5 reuses of the oil.