Characterization of some quality attributes of vacuum fried yellow fleshed cassava chips from different varieties using designed experiment

A two-level full factorial design was used to explore the influence of process conditions on the qualities of fried chips from TMS 01-1368, TMS 01-1371, and TMS 01-1412 cultivars of yellow fleshed cassava roots under vacuum. Frying temperature (122celcius and 129celcius), frying time (8 and 10 min), and vacuum pressure (9.91 and 14.91 cmHg) were used to evaluate changes in color, texture, shrinkage, moisture, oil, and carotenoid contents. Frying temperature, vacuum pressure, and frying time at linear, quadratic, and interaction terms showed significant (p < .05) effect on the qualities and carotenoid contents of fried chips from yellow fleshed cassava cultivars. The coefficients of determination (R-2) of all responses were > 0.75. Increased frying temperature and time reduced the L* value. The optimized solutions for fried chips are 129celcius/9.91 cmHg/9.57 min for TMS 01-1371; 122celcius/14.49 cmHg/8 min for TMS 01-1371; 122celcius/ 9.91 cmHg/9.95 min for TMS 01-1412. Novelty impact statement Classical experimental design was used to optimize vacuum frying processing of yellow fleshed cassava roots. Different optimized vacuum frying processing conditions were obtained for three varieties. Vacuum fried chips were superior to the ones fried under atmospheric condition with minimum oil content, maximum textural properties, and carotenoid contents. Fried chips from TMS 01-1368 had lower oil content and breaking force value than others.