Effect of Pre-Drying and Hydrocolloid Type on Colour and Textural Properties of Coated Fried Yam Chips

Abstract

The effect of pre-drying and coating on colour and texture of yam chips were investigated. The colour parameters studied were lightness index (L*), hue angle (h) and browning index (BI). Peak force (PF) of  penetration was observed for texture. Coating pick-up (amount of coating adhering to the samples) prior to frying was determined and moisture content of fried samples was also determined. The type of hydrocolloids used in the coating formulation had significant (p < 0.05) effect on coating pick-up, initial moisture content and texture of the chips; while samples that were not pre-dried had higher pick-ups and moisture contents. Pre-dried samples were darker brown in colour and harder in texture than samples that were not pre-dried as evidenced by their higher browning index and peak force values, respectively, thus enhancing the colour and texture of the chips.

Keywords: Hydrocolloids, pre-fry drying, frying, colour, texture.