| Abstract | The objective of this study was to evaluate the effect of thickness, frying condition (frying temperature and frying time) on the quality of Jerusalem artichoke fried snacks. The raw material used was Jerusalem artichoke tubers type KKU Ac 008 obtained from Plant Breeding Research Center for Sustainable Agriculture, faculty of agricultural, Khon Kaen University. The quality measures were moisture content, fat content, color, texture and inulin content. In addition, there is investigation the acceptable quality of Jerusalem artichoke slices.
The three slices thickness showed were 3 mm, 5 mm and 7 mm. Frying temperatures used were 130°C, 140°C and 150C and frying time were 3, 4, and 5 minute.
Thickness and frying condition of Jerusalem artichoke slices affect the quality of the products. Increase in thickness of Jerusalem artichoke slice raised the moisture content, fat content and lightness. However, redness, yellowness, and hardness of Jerusalem artichoke slices reduced. Increasing frying temperature and frying time reduced moisture content, fat content, lightness, and hardness but redness and yellowness increased. Inulin content of all treatments are not significant difference (p<0.05). The acceptable quality of Jerusalem artichoke slices, there was a significantly difference at (p<0.5) of hedonic score for all characteristics of sensory evaluation. Overall acceptability of panelists was Jerusalem artichoke chips of 5mm thickness fried at 130°C frying for 3min and 4 miniute. |