Effects of pre treatments on tapioca chips

Wong, Choy Kuan (2006) Effects of pre treatments on tapioca chips. Universiti Malaysia Sabah. (Unpublished)


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The aims of this study were to determine the effects of pre treatments on the tapioca chips' quality, to improve the tapioca chips quality and to know the sensory acceptance towards the tapioca chips produced. Sensory evaluation (Ranking test) was conducted to determine the most preferred sample from 3 sessions and 40 semi-trained panels were subjected to this test. There were 5 samples in each session and in each sessions, the overall acceptance sample's pre treatment condition were chosen out to be fitted into the next pre treatment session. The data were analyzed statically using SPSS Version 11.0 program. For comparison, the results obtained were analyzed using one-way analysis variance with the application of Tukey test (P≤0.05). Steaming was started as the first pre treatment to produce tapioca chips. From the sensory acceptance result, tapioca chips' produced after steaming for 2.5 min and fried at 170°C, 100 sec are most preferred sample. Then this steaming condition was fitted in to the next pre treatment session. The following session were steaming and leaching out the tapioca slices' reducing sugar in water. The sensory acceptance result indicated that the panel preferred the tapioca chips which have been steamed for 2.5min, leached out tapioca slices' reducing sugar in 70°C water for 3 min and fried at 170°C, 100 sec. The last session were steaming, leaching out reducing sugar and drying. In this session, the best tapioca chips produced were treated with steaming for 2.5 min, steeping in water at 70°C, 3 min; drying at 50°C, 10 min and frying at 170°C, 100 sec. There has been a significant difference with confidence degree at level of (P<0.05) in the sensory test for the fried tapioca slices after steaming, steaming and leaching out reducing sugar; and steaming, leaching out reducing sugar and drying pretreatment. This sample was then being compared with the local commercial potato chips in terms of its sensory acceptance, texture, oil uptake and moisture content. In term of the sensory acceptance, there was no significant differences (P>0.05) between the tapioca chips produced with the commercial potato chips. There has been a positive outcome as the panel highly accepted the tapioca chips produced when compared with these potato chips. However, the physicochemical analysis's result, shown that there was a significant difference (P<0.05) in terms of the texture and the oil uptake of the tapioca chips produced with the potato chips in the market. This showed that the tapioca chips that were produced were Similar to commercial potato chips in term of its sensory acceptance has successfully produced but need to improve its texture.

Item Type: Academic Exercise
Uncontrolled Keywords: pre treatment, tapioca chips, sensory acceptance, texture
Subjects: T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions: SCHOOL > School of Food Science and Nutrition
Date Deposited: 24 Oct 2013 06:48
Last Modified: 17 Oct 2017 04:52
URI: http://eprints.ums.edu.my/id/eprint/7397

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