Effect of starch gelatinization and vacuum frying conditions on structure development and associated quality attributes of cassava-gluten based snack

The effect of degree of starch gelatinization (DG) and vacuum frying conditions on structure development and associated quality attributes of cassava starch-gluten based snack was investigated. Cassava starches (88%, d.b.) of three different DG (0, 33.1 and 64.24%) were mixed with gluten (12%, d.b.) to obtain dough. Sheeted dough was cut into matrices and fried under vacuum pressure (5-25. cmHg) and frying temperature (108-141. °C) and then compared with atmospheric fried samples. From the results obtained, DG and vacuum frying conditions significantly (. p<. 0.05) affected quality attributes of the fried matrices with the former more significant than the latter. When highly gelatinized cassava starch was used in the formulation, the oil uptake was reduced by 74.5% and 81.4%, when slightly gelatinized and native cassava starches were used. Irrespective of the DG, vacuum fried samples had better quality attributes than atmospheric fried matrices. In conclusion, cassava starch-gluten snacks fried at higher vacuum pressure conditions using highly gelatinized starches gave fried matrices with lower oil uptake, improved texture and colour change which are the acceptable characteristics to consumers. Scanning electron microscopy (SEM) was used to study the surface structure of fried matrices under different vacuum and starch modification conditions.