Comparative analysis of biochemical composition of fried coconut chips: influence of thickness and oil type on nutritional attributes
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Date
2024
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Abstract
In recent years, there has been a noticeable rise in the importance of snack items in diets, particularly among children and adolescents who enjoy them socially with friends. Chips, commonly produced through frying, have garnered significant popularity. This study aimed to assess the quality of fried coconut chips of thickness 0.5 mm and 1.4 mm, made using both sunflower oil and coconut oil. Deep frying was conducted at 160 °C for both types of oil. The findings indicated that coconut oil-fried chips, regardless of thickness, exhibited superior sensory attributes (i.e. appearance, colour, crispiness and flavour). All sensory attributes (except appearance) were rated the highest for coconut oil fried chips. The biochemical properties of chips fried in both oils were largely similar, yet coconut oil-fried chips displayed slightly better characteristics compared to their counterparts. For instance, the 0.5 mm thick coconut oil-fried chips were noted for their improved protein content and fat content, leading to a higher overall acceptability of the 0.5 mm thickness.
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Keywords
Deep fat frying, Coconut oil, Sunflower oil, Coconut chips, Proximate composition, Snacks
Citation
Journal of Food Measurement and Characterization.18(12): 10102-10108 DOI: 10.1007/s11694-024-02945-5.