Starch gelatinization, total bacterial counts and sensory evaluation of deep fried cassava balls (Akara-akpu).

摘要

The effects of 2 frying variables (oil temperature and frying time) at 3 levels each on the degree of starch gelatinization, consumer response and microbial quality of fried cassava balls (Akara-akpu) were investigated. The results showed that the degree of starch gelatinization of Akara-akpu increased with increasing oil temperature, time and moisture content of Akara-akpu paste. The optimum starch gelatinization value of 29.62-34.41% was established for Akara-akpu samples. Based on consumer panel results, oil temperature of 160 degrees C at 5 minutes and 180 degrees C at 4 minutes should be used to produce acceptable Akara-akpu. It was evident that higher sensory scores in terms of crunchiness, overall quality and willingness to purchase were obtained at the established optimum gelatinization range. The total microbial count was 1.0-2.2x102 cfu/g, which was below the safe level recommended for Akara-akpu. Akara-akpu samples fried above 140 degrees C for 5 minutes showed no microbial growth.