Journal of Food Processing & Technology

Adedeji AA

Publications

• Research Article
  Optimisation of Deep-Fat Frying of Plantain Chips (Ipekere) using Response Surface Methodology
  Author(s): Adeyanju JA, Olajide JO and Adedeji AAAdeyanju JA, Olajide JO and Adedeji AA
  
  Deep-fat frying of plantain chips (ipekere) was investigated with the aim of predicting optimum operating conditions for plantain chips to minimize oil content in order to produce healthy products. The effect of frying temperature and time on moisture content, oil content, breaking force and colour intensity of plantain chips was evaluated. Response surface methodology was used to analyze the results of the central composite design of the frying processes for the responses as a result of variation in the levels of frying temperature (150°C-190°C) and frying time (2-4 minutes). Response surface regression analysis shows that responses were significantly (p<0.05) correlated with frying temperature and time. Regression model was developed for the investigation of the effect of frying temperature and time on the responses. The polynomial regression .. Read More»
  DOI: 10.4172/2157-7110.1000584

  Abstract PDF