Optimization and Quality Properties of Fried Snack from a Blend of Wheat, High-Quality Cassava Flours, and Defatted Cashew Nut Meal Extrudate

Jackson Vala, Ogori Akama Friday* and Dingari Jackson

Simple Centroid Mixture Design (SCMD) was used to formulate fourteen experimental runs and optimize some quality attributes of fried snacks. The independent variables were wheat flour (WF: 70-100%), high-quality cassava flour (HQCF: 0-30%), and defatted cashew nut flour (DCNF: 0-30%). The blends were extruded and fried. The texture and color properties, oil absorption, bulk density, and sensory properties of the extruded fried snacks were optimized using SCMD. The sample with the most desirable index was selected through numeric optimization, and its sensory attributes were compared with those of extruded snacks made from WF. The optimum ingredient combination for the fried snack, which exhibited lower oil uptake, maximum bulk density, and desirable texture, was 76% WF, 1.55% HQCF, and 22.22% DCNF. The optimized sample had higher sensory desirability than the control (wheat flour), except for hardness and crispiness. In conclusion, HQCF and cashew nut meal can be used to produce high-quality extruded fried snacks.

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Published on: Jan 11, 2025 Pages: 1-9

Full Text PDF Full Text HTML DOI: 10.17352/2455-815X.000223
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