Effect of Frying Temperature and Time on Thermophysical Properties and Quality Attributes of Deep-Fat Fried Plantain (Dodo)
J. A. Adeyanju
Department of Food Engineering, Faculty of Engineering and Technology, Ladoke Akintola University of Technology, Ogbomoso, Nigeria.
B. E. Alabi
Department of Food Science, Faculty of Food and Consumer Sciences, Ladoke Akintola University of Technology, Ogbomoso, Nigeria.
A. O. Abioye *
Department of Food Engineering, Faculty of Engineering and Technology, Ladoke Akintola University of Technology, Ogbomoso, Nigeria.
A. A. Adekunle
Bioresources Development Centre, National Biotechnology Development Agency, Ogbomoso, Nigeria.
A. A. Oloyede
Department of Food Engineering, Faculty of Engineering and Technology, Ladoke Akintola University of Technology, Ogbomoso, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
This study investigated the effect of the processing conditions (frying temperature and time) on the thermophysical properties and product quality attributes of deep-fat fried plantain (dodo). The plantain were deep-fried at various frying temperatures (150-190 °C) and time intervals (120-240 sec). The thermophysical properties determined include specific heat, thermal conductivity, thermal diffusivity and density. The product quality attributes were moisture content, oil content and colour. The specific heat, thermal conductivity, thermal diffusivity and density of the deep-fat fried plantain ranged from 2.68 to 2.33 kJ/kgK, 0.37 to 0.33 W/mK, 1.12 to 1.36 x10-7 m2/s and 1049.50 to 1257.00 kg/m3, respectively. The quality attributes of dodo varied from 0.24 to 0.65 abs, 30.37 to 43.40% and 9.96 to 14.25% for colour, It was observed that the specific heat, thermal conductivity, thermal diffusivity and moisture content of the deep-fat fried plantain were significantly reduced as frying temperature and time increased. The colour and fat content of dodo were found to increase with increased temperature and time of frying. Outcome of the study resulted in the development of dodo with high acceptable quality characteristics. Therefore, generated data will be useful in choice of processing conditions for plantain and development of fryer.
Keywords: Plantain, frying temperature, frying time, thermophysical properties, quality attributes.