Quality attributes of formulated snacks from blends of cassava starch and soy protein isolate deep fried in palmolein oil

Abstract

Cassava starches from three varieties (TMS-30572, TMS-950289 and TME-419) and soy protein isolate (SPI) were used to prepare dough at different proportions of 85:15 and 95:5 ratio of cassava starch to soy protein isolate. Dough were sheeted, cut and fried in palmolein oil at deep frying conditions of 170°C and 180°C for 5 and 15 min for temperature and time, respectively. Texture, chemical and colour properties were evaluated using a 2-level full factorial experimental design (23) for three factors. The data obtained were analysed using analysis of variance (ANOVA) and numerical optimization in design expert 6.0.8. There were significant (p