Studies on the Characteristics of Deep Fried Pretreated Cocoyam Slices

(Xanthosoma sagittifolium)
O. AKINLUA1*; S.S. SOBOWALE1; O.A. ADEBO1 AND O.P. OLATIDOYE2
1Department of Food Science and Technology, Moshood Abiola Polytechnic, Nigeria
2Department of Food Science and Technology, Igbinedion University Okada, Nigeria
E-mail: labisio2000@yahoo.co.uk
ABSTRACT
The deep fat frying of cocoyam slices was investigated to determine
the effect of pretreatments on the characteristics of deep fried
cocoyam slices. Three pretreatments were used; 40% w/w sucrose
solution for 4 hours, 20% w/w sodium chloride solution for 4 hours and blanching in hot water at 1000C for 1 minute. The slices were then fried at 1700C in a deep fat fryer for 7minutes. Sensory analysis, shrinkage total sugar, moisture content and oil uptake of the fried slices were determined. Results obtained showed that the oil uptake and moisture content of the pretreated slices were reduced. The percentage shrinkage followed the same trend with the blanched samples shrinking least. Sensory analysis results showed that the crispiness and sweetness showed significant difference (P<0.05) while the crispiness, crunchiness and appearance showed no significant difference (P<0.05).
It can be concluded that osmodehydration as a pretreatment to frying has a desirable effect on the product with salt or sugar.