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	Provedor de dados CIGR Journal (2) Autor Akinoso, Rahman (1) Aworh, Charles Ogugua (1) Idowu, Atinuke Olamide (1) Palavra-chave Food processing and preservation (2) African yam bean (1) Deep fat frying (1) Food tourism and hospitality management Maize (1) Food Science (1) Free fatty acid value (1) Fried maize snack (kokoro) (1) Functional food product development African yam bean seed flour (1) Kokoro (1) Moisture adsorption isotherm characteristics (1) Nigeria (1) Optimum processing condition (1) Response surface methodology (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2016 (1) 2014 (1) País China (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Optimization of some processing conditions for Kokoro production using Response Surface Methodology CIGR Journal Idowu, Atinuke Olamide; Aworh, Charles Ogugua. Abstract: Deep fat frying of kokoro was investigated with the aim of upgrading the traditional production process by optimizing the processing conditions and improving its nutritional value by incorporation of African yam bean (AYB), an underutilized crop with high nutritional value.  The effect of frying temperature, frying time and quantity of AYB flour on moisture, oil contents and crispness of the kokoro was evaluated by Box Behnken experimental design of Response Surface Methodology.  Optimization was achieved by maximizing crispness and minimizing moisture and oil contents.  Statistical analysis with response regression showed that breaking force, oil and moisture contents were significantly (p<0.05) correlated with frying temperature and time.... Tipo: Info:eu-repo/semantics/article Palavras-chave: Food Science; Food processing and preservation; Food tourism and hospitality management Maize; African yam bean; Response surface methodology; Deep fat frying; Optimum processing condition; Kokoro. Ano: 2014 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2819 Effect of frying conditions on storage stability of fried maize snack (kokoro) CIGR Journal Akinoso, Rahman; Akinoso, Rahman. Snacks can be produced from maize and other cereals and legumes. Kokoro is a popular traditional fried maize snack widely consumed among adults and children in South Western states of Nigeria. Short shelf life is associated with fried products including kokoro. Improving its shelf life therefore entails understanding the frying process, optimizing the frying condition and studying the storage stability of the fried product. This work was designed to study the storage stability of kokoro (produced at the recommended optimum processing condition) enriched with African yam bean (AYB) and evaluate its storage life. The kokoro was produced and packaged in polyethylene bags (100μm) and stored at ambient conditions (24°C±3°C temperature and 61%±3% relative... Tipo: Info:eu-repo/semantics/article Palavras-chave: Food processing and preservation; Functional food product development African yam bean seed flour; Fried maize snack (kokoro); Free fatty acid value; Moisture adsorption isotherm characteristics; Nigeria. Ano: 2016 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3376 Registros recuperados: 2 Primeira ... 1 ... Última

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