Process optimization of deep-fat frying variables and effects on some qualitycharacteristics of akara Ogbomoso snacks produced from cowpea

Abstract

This study investigated the effect of process variables of frying temperature (150-190℃) and time (11-19 mins) on the moisture content, oil content, colour difference, texture, and shrinkage of akara Ogbomoso using the Central Composite Design of the Response Surface Methodology (RSM). Data were analyzed by analysis of variance and regression analysis. The moisture content ranged between 7.41% and 7.89%, fat content (12.80– 13.79%), colour difference (38.63–48.80), breaking force (47.66–151.5 N) and shrinkage (7.00–8.33 abs). The combination of 170℃ frying temperature and 11 mins frying time was found to be the most suitable frying condition. The optimum conditions gave 7.52% moisture content, 12.91% oil content, 38.63 change in colour, 90.4 N breaking force and 7.07 shrinkage. A desirability of 0.78 was obtained for optimization. All dependent variables were significantly influenced by frying conditions at p<0.05. The generated models of the coefficients of determination (R2 ) ranged from 0.90 to 0.98. The high R 2 indicated that the variables were adequately fitted to the regression equation and could precisely predict the quality characteristics of akara Ogbomoso. This study has provided helpful information on improving the frying conditions of akara Ogbomoso.