CBN-V Video Archives - S2-11
Influence of Maturity and Biochemical Composition of Roots and Pre-Frying Treatments on the Quality of Fried Cassava Chips

Padmaja G.

Division of Crop Utilization and Biotechnology, Central Tuber Crops Research Institute, Sreekariyam, Thiruvananthapuram, Kerela, India
karishma@xctcri.ren.nic.in

        Fried cassava chips are an instant snack in South India. However, the texture of market chips is usually hard, resulting in a low acceptability rating as compared to potato chips. Studies conducted using tubers from three varieties of cassava showed that maturity of tubers and their biochemical composition (Dry matter, starch and sugar) influence the final texture and quality of fried cassava chips. Certain pre-frying treatments such as soaking in organic acids like acetic acid and citric acid (0.1-0.2%) as well as soaking followed by blanching for 10 min in boiling water have been found to improve the texture of fried chips. Combined soaking treatment in organic acid-sodium chloride solutions for 1 h was highly effective in leaching out as high as 90-96% of the sugars, thus imparting a light creamy colour to the fried chips. Maturity of cassava roots negatively influenced the texture and quality of chips. Optimal composition for use in fried chip making was found to be starch content <25-28%, DM <32-36% and sugar content <1.0%. Blanched and deep fried chips retained slightly higher oil than the directly fried chips. Nevertheless, due to improved texture, acceptability rating was better for the former, despite the higher oil retention

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