Vol. 6, Issue 4 (2018)
Effect of different pre-treatment on nutritional and sensory qualities of cassava chips
Author(s): Patel KM Monica, K Ramchandra Naik, Laxman Kukanoor, Manjula Karadiguddi, Mahantesha BN Naika and HP Hadimani
Abstract: Fresh cassava tubers (Manihot esculenta C.) were processed into dried chips. The proximate composition and physico-chemical properties were determined. This study was aimed to evaluate the effect of pre-treatments on chemical composition and sensory characters. Physical (blanching) and chemical (1% salt and 0.5% citric acid soaking for 20 minutes) treatments were done to cassava slices followed by drying at 60°C. In the present investigation, treatment T2 (blanching for 5 minutes) obtained the beneficial characters like maximum recovery (38.17%), minimum dehydration ratio (2.62), rehydration ratio (2.52) non enzymatic browning (0.05) low moisture content (6.47%), water activity (0.16aw), minimum non enzymatic browning (0.05OD) and treatment T6 found maximum for dry matter (42.40) and ash content (1.46%).Whereas, result of sensory evaluation reveals that treatment T2 found highest score for colour and appearance, taste, mouth feel and overall acceptability and for texture T6 found maximum score. Our study concludes that blanching for five minutes helps in retention of nutritional and sensory characters.
Pages: 3034-3038 | 420 Views 53 Downloads
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How to cite this article:
Patel KM Monica, K Ramchandra Naik, Laxman Kukanoor, Manjula Karadiguddi, Mahantesha BN Naika, HP Hadimani. Effect of different pre-treatment on nutritional and sensory qualities of cassava chips. Int J Chem Stud 2018;6(4):3034-3038.
