Optimisation of Deep-Fat Frying of Plantain Chips (Ipekere) using Response Surface MethodologyAdeyanju JA1*, Olajide JO1 and Adedeji AA2
- *Corresponding Author:
- Adeyanju JA
Department of Food Science and Engineering
Ladoke Akintola University of Technology
Ogbomoso, Oyo State, Nigeria
E-mail: [email protected]
Received April 14, 2016; Accepted May 02, 2016; Published May 09, 2016
Citation: Adeyanju JA, Olajide JO, Adedeji AA (2016) Optimisation of Deep-Fat Frying of Plantain Chips (Ipekere) using Response Surface Methodology. J Food Process Technol 7: 584. doi:10.4172/2157-7110.1000584
Copyright: © 2016 Adeyanju JA, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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 models were validated with statistical tool whose values of coefficients of determination (R2) were 0.9949, 0.9817, 0.9709 and 0.9966 for moisture content, oil content, breaking force and colour intensity, respectively. The optimum values of moisture content, oil content, breaking force and colour intensity were 3.73%, 1.18%, 17.66 N and 65.53 respectively, at frying temperature of 183°C and frying time of 3 minutes. Therefore, frying conditions had a significant effect on the quality attributes of chips produced from plantain.