154 วารสารวิชาการและวิจัย มทร.

พระนคร ปีที่ 14 ฉบับที่ 1 มกราคม-มิถุนายน 2563

http://journal.rmutp.ac.th/

Effect of Pre-treatment on Quality of Cassava Chips

Prawta Chantaro1* Parisut Chalermchaiwat2 and Thepkunya Harnsilawat3

1
Food Science and Technology Program, Faculty of Science and Technology, Surat Thani
Rajabhat University
2
Food and Nutrition Program, Department of Home Economics, Faculty of Agriculture
Kasetsart University
3
Department of Product Development, Faculty of Agro-Industry, Kasetsart University
1
272 Surat-Nasan Rd., Muang, Surat Thani, Thailand 84100
2, 3
50 Ngam Wong Wan Rd., Chatuchak, Bangkok, Thailand 10900

Received 20 November 2019; Revised 6 May 2020; Accepted 13 May 2020

Abstract
This research was to look at cassava root as an alternative raw material for
snack chip production. However, cassava chips showed higher hardness compared
to potato chips. The aim was to study the effect of pre-treatment on the physical,
chemical and sensorial characteristics of cassava chips. Fresh cassava slices
(1 mm thickness) were soaked in sodium bicarbonate (NaHCO3) solution at different
concentrations (un-soaked, 0, 1 and 2% w/w) for 5 min. Then, cassava slices were
fried in palm oil at 160ºC for 4 min and were seasoned with paprika powder before
being baked at 180ºC for 10 min. The chemical, physical and sensorial qualities were
investigated. The results revealed that the bulk density of cassava chips decreased
significantly from 0.496 to 0.401 g/cm3 when fresh cassava slices were soaked in 2%
NaHCO3. The breaking force of cassava chips also decreased from 558.97 to 231.50
g whereas fat content increased from 22.85 to 30.69% when soaked in 2% NaHCO3.
Increasing the concentration of NaHCO3 decreased the lightness (L*) of cassava chips.
Pre-treatment did not have a significant effect on the sensory scores of cassava
chips.

Keywords : Cassava Chips; Pre-treatment; Frying; Quality

* Corresponding Author. Tel.: +667 791 3333 ext. 1260, E-mail Address: [email protected]
 RMUTP Research Journal, Vol. 14, No. 1, January-June 2020 155

1. Introduction higher hardness value when compared

Thailand’s snack market was 36 with potato chips. Therefore, the objective
billion baht in 2018 and its growing rate was to study the effect of pre-treatment
within the snack market was 6% [1]. on the qualities of cassava chips. The
The five main segments of snacks in pre-treatment methods consisted of
Thailand include extruded snacks (35%), soaking in water and sodium bicarbonate
potato chips (30%), prawn crackers (NaHCO3) solutions. NaHCO3 increased
(10%), dry peas and nuts (10%) and the volume expansion of extruded black
others (15%). Potato chips were the beans [8] and enhanced the texture,
fastest growing segment of all [1], [2]. density and expansion ratio of puffed
Mazurek et al. [3] also reported that the corn-fish snack [9]. There were a few
most popular chip products were potato prior studies on the effects of processing
chips. cassava chips [10], [11], and there were
Cassava (Manihot esculenta) is the several previous research studies which
third largest source of food carbohydrates looked at the effects of processing potato
for humans [4] and it is one of Thailand’s chips [12] – [17], banana [18], carrot [19]
most important economic crops. Thailand and cereal products [20].
was the world’s largest cassava exporter
with a production of 33 million tons in 2. Materials and Methods
2016, which is 67% of the global market 2.1 Materials
[5]. Cassava roots are very rich in starch Fresh cassava roots, palm oil
and contain small amounts of calcium, (Morakot, Thailand) and seasoning
phosphorus and vitamin C [6]. In 2017, powder (i-chef, Thailand) were purchased
Thailand produced 107,103 tons of from a local market in Surat Thani
fresh potatoes whereas demand for fresh Province, Thailand. Fresh cassava roots
potato as a raw material for producing were kept at 4°C prior to processing.
potato-based products was about 150,000
tons [7]. As a result, Thailand has been 2.2 Pre-treatments for Producing
imported potatoes from China, Canada Cassava Chips
and Germany for use in its food industry. Cassava roots were peeled and
Moreover, the price per kilogram then washed with tap water. Further,
of cassava root is much cheaper than cassava roots were sliced to a thickness
potatoes; namely about 10 times cheaper. of 1 mm. These slices were soaked in
The aim of this research was to look at sodium bicarbonate (NaHCO3) solution
cassava root as an alternative raw material at various concentrations (0, 1 and 2%
for the production of snack chips. w/w) for 5 min. The ratio of cassava to
However, the cassava chips showed a NaHCO3 solution was 1:3. The excess
156 วารสารวิชาการและวิจัย มทร.พระนคร ปีที่ 14 ฉบับที่ 1 มกราคม-มิถุนายน 2563

water was wiped away with a clean cloth. and kept in a plastic bag until their quality
The pre-treatment cassava slices were analysis. The detailed protocol employed
fried in palm oil at 160°C for 4 min with for producing cassava chips is shown in
the cassava to palm ratio being 1:10. Fig. 1.
Then, cassava chips were seasoned with
paprika powder (the ratio of cassava 2.3 Chemical Analysis
chips to paprika powder was 100:2) and Moisture content: The moisture
baked at 180°C for 10 min in an oven. content of cassava chips was measured
Finally, the cassava chips were cooled following the method of AOAC [21].
Briefly, ground samples (3 g) were dried
to a constant weight in a hot air oven
(Redline, Binder, German) at 105°C. The
moisture content was calculated from the
weight difference between the original
and dried samples.
Fat content: The total fat content
of the cassava chips was extracted with
petroleum ether for 4 h in a Soxtec
auto extraction unit (2050 Soxtec
Tecator, Denmark) and gravimetrically
determined.

2.4 Physical Analysis

Bulk density: The bulk density of
the cassava chips was calculated by
dividing the weight (g) by the volume of
the samples (cm3).
Water activity (aw): Ground samples
were placed in a cup and water activity
(a w) was measured by using a water
activity meter (CH-8303, Rotronic,
Switzerland).
Color measurement: The color of
the samples was measured in the L*,
Fig. 1 Flow chart indicating the a* and b* mode of CIE (angle 10°,
protocol involved in producing illuminant D65) by using a color meter
cassava chips (CR-400, Konica Minolta, Japan).
 RMUTP Research Journal, Vol. 14, No. 1, January-June 2020 157

Texture measurement: A texture moisture content and water activity (aw)

analyzer (CT3, Brookfield, Germany) of cassava chips are shown in Table 1.
was used to determine the breaking force Fresh cassava slices were soaked in
of cassava chips. The samples were sodium bicarbonate (NaHCO3) solution at
placed on a modified TA-TPB fixture various concentrations (0, 1 and 2% w/w)
and a knife edge (60 mm width) probe, for 5 min. The pre-treatment cassava
moving at a speed of 0.5 mm/s over a slices were fried in palm oil at 160°C for
distance of 10 mm, was used to break the 4 min and baked at 180°C for 10 min.
cassava chips. The breaking force was The concentration of NaHCO3 solution
expressed in grams-force. used did not exceed 2% because it would
have affected the taste of the cassava
2.5 Sensory Analysis chips. The results revealed that moisture
The 9-point hedonic scale was content in cassava chips are significantly
used to evaluate the acceptability of the different (p<0.05) with soaking fresh
cassava chips. Fifty untrained panelists cassava slices in 2% NaHCO3 solution.
made up of students at Surat Thani The moisture content of cassava chips
Rajabhat University were asked to rate ranged from 0.96 – 1.42%.
their liking of quality attributes including The total fat contents of cassava
appearance, flavor, crispness, taste and chips as affected by the pre-treatment
overall liking of each sample (1 = dislike method are shown in Table 1. The results
extremely, 5 = neither dislike nor like and showed that soaking fresh cassava slices
9 = like extremely). in a higher concentration of NaHCO3
resulted in higher fat content. The total
2.6 Statistical Analysis fat content in cassava chips increased
The experiments were conducted in from 22.85% to 30.69% (Wet Basis)
triplicate. The results were reported as when increasing the concentration of
mean values with standard deviations. NaHCO3 to 2%. Normally, the mean
Analysis of variance (ANOVA) and oil contents of potato chips and tortilla
Duncan’s New Multiple’s Range chips are 37.5 and 23.4 g/100 g sample,
Test (DMRT) were used to determine respectively [22]. Mazurek et al. [3]
statistically significant differences of also reported that commercial chips
treatment parameters (p < 0.05) using the with a fat level reaching 30 – 40%
SPSS V.21 statistical software package. dominate the market. The key factors
affecting oil absorption in fried products
3. Results and Discussion include the frying process, product
3.1 Chemical Qualities characteristics and oil quality [23].
The effect of pre-treatment on Soaking cassava slices in water and
158 วารสารวิชาการและวิจัย มทร.พระนคร ปีที่ 14 ฉบับที่ 1 มกราคม-มิถุนายน 2563

NaHCO3 solution prior to frying increases Table 1 Effect of pre-treatment method

fat content in cassava chips due to on moisture content and fat
surface wetting [24]. Higher initial content of cassava chips
moisture content leads to an increase Pre-treatment Moisture Fat content
in oil uptake in cassava chips, similar content (%) (%)
to that found in tortilla chips [25]. Oil Control 1.09 ± 0.13b 22.85 ± 0.93d
replaces the water that has evaporated Water 1.01 ± 0.08b 24.32 ± 0.97c
during the frying process. The water- 1% NaHCO3 0.96 ± 0.04b 28.59 ± 1.50b
replacement mechanism is described as 2% NaHCO3 1.42 ± 0.11a 30.69 ± 1.24a
follows. When the food is exposed to Different letters in the same column indicate that
frying temperatures, water evaporates values are significantly different from one another
rapidly, the outer surface becomes dry (p<0.05)
and crust forms. Moisture within the
fried product is converted to steam, 3.2 Physical Qualities
creating a positive pressure gradient. Water activity (aw) in cassava chips
The steam escapes through cracks, was not significantly different among
defects, open capillaries and channels in different the various pre-treatment
both the cellular structure and membranes. methods, and instead corresponded
As the process progresses, oil adheres largely to moisture content. The aw of
to the food, entering the large voids, cassava chips is in the range of 0.126 -
product imperfections and crevices left 0.142 (Table 2).
by the changes in structure due to frying Bulk density and hardness of
and water evaporation [23]. In addition, cassava chips as affected by pre-treatment
product porosity plays a significant role are shown in Table 2. Bulk density of
in the oil uptake of fried products. cassava chips was calculated by dividing
NaHCO3 plays a role in leavening agents the weight by the volume of cassava
increasing oil uptake of fried products chips. Soaking fresh cassava slices in
due to the formation of gas cells that fill water and NaHCO3 solution prior to
with oil during frying [26]. Then, the frying caused a decrease of bulk density
increase of NaHCO 3 concentration in cassava chips. The results revealed that
causes an increase in fat content of the volume of cassava chips increased due
c a s s a v a c h i p s . G e n e r a l l y, t h r e e to the formation of internal air bubbles.
mechanisms have been proposed to The formation of gas cells in cassava
explain the complex process of oil uptake chips was derived from the combination
during deep-fat frying. These include of water pressure and the leavening agent
water replacement, cooling-phase effect properties of NaHCO3 during the frying
and surface-active agents [23]. process. However, increasing NaHCO3
 RMUTP Research Journal, Vol. 14, No. 1, January-June 2020 159

concentration from 1 to 2% did not NaHCO3. Water and NaHCO3 influenced

affect the bulk density of cassava chips the hardness of cassava chips due to the
(0.401-0.402 g/cm3) because frying oil formation of air bubbles in cassava chips
was free to move in to the gas cells of during frying relating to decrease in bulk
cassava chips during frying. Regardless, density of cassava chips. The air cells
both the volume and weight of chips rose corresponded to brittleness in cassava
simultaneously. chips, with more air cells leading to easier
The hardness of cassava chips was fracturing.
evaluated and expressed in breaking Color (L*, a* and b*) of cassava
force as it relates to the crispness of chips as affected by the pre-treatment
cassava chips. The hardness of cassava method is shown in Table 3. The pre-
chips without pre-treatment was 558.57 g. treatment method significantly affected
Soaking fresh cassava slices in water and the lightness (L*) and redness (a*) of
NaHCO3 prior to frying yielded a lower cassava chips. Soaking fresh cassava
hardness value. The hardness of cassava slices in water prior to frying resulted in
chips decreased from 558.57 to 231.50 g a significant increase in the L* value of
when soaking fresh cassava slices in 2%

Table 2 Effect of pre-treatment method on water activity, bulk density and breaking
force of cassava chips
Pre-treatment Water activity (aw) Bulk density (g/cm3) Hardness (g)
Control 0.132 ± 0.010 a
0.496 ± 0.08a
558.57 ± 86.42a
Water 0.131 ± 0.020a 0.399 ± 0.05b 298.87 ± 63.56b
1% NaHCO3 0.126 ± 0.033a 0.402 ± 0.07b 239.80 ± 54.71b
2% NaHCO3 0.142 ± 0.017a 0.401 ± 0.04b 231.50 ± 36.55b
Different letters in the same column indicate that values are significantly different from one another
(p<0.05)

Table 3 Effect of pre-treatment method on color (L*, a* and b*) of cassava chips
Pre-treatment L* a* b*
Control 53.79 ± 0.60 c
2.73 ± 0.43 a
23.17 ± 1.67a
Water 59.19 ± 1.11a 1.69 ± 0.42bc 21.23 ± 1.25a
1% NaHCO3 57.27 ± 2.20b 1.82 ± 0.42b 21.70 ± 1.51a
2% NaHCO3 54.14 ± 2.11c 1.44 ± 0.18c 22.82 ± 3.03a
Different letters in the same column indicate that values are significantly different from one another
(p<0.05)
160 วารสารวิชาการและวิจัย มทร.พระนคร ปีที่ 14 ฉบับที่ 1 มกราคม-มิถุนายน 2563

cassava chips whereas the a* value (appearance, crispness, flavor, taste and
decreased significantly (p<0.05). The overall liking) for cassava chips showed
greenness (b*) of the cassava chips was no significantly differences (p≥0.05)
not affected by pre-treatment (p≥0.05). among treatment. The liking score of
Soaking in water increased the lightness cassava chips in appearance, crispness,
of cassava chips due to a reduction of the flavor, taste and overall liking are in the
non-enzymatic browning reaction of ranges of 7.07 - 7.47, 7.07 - 7.97, 7.03 -
fried products in which sugar is leached 7.43, 7.00 - 7.87 and 7.47 - 7.93,
out and plays an important role in color respectively. The sensory scores of all
formation during frying [27]. Santis et al. attributes ranged from 7.00 - 8.00,
[28] have found that blanching, and both indicating that panelists liked cassava
water and NaCl soaking all produce paler chips moderately to very much. In this
potato chips. Many additional factors experiment, NaHCO3 could be used at a
might affect the color of the fried products concentration no higher than 2% to
such as frying time, oil temperature, pre-treat fresh cassava slices because
oil type, pre-treatment method, storage it affected the taste of cassava chips.
conditions, and the variety and maturity Although, using NaHCO3 solution could
of the raw materials [28]. An increase reduce the hardness of cassava chips, the
in lightness is related to a decrease of sensory quality of chips with and without
redness in cassava chips. pre-treatment didn’t change significantly.
However, the increase in the Pearson’s correlation coefficients (r)
concentration of NaHCO3 used to soak were analyzed to quantify the relationship
fresh cassava slices prior frying led to a between pre-treatment method and
decrease in the L* value of cassava chips liking score in cassava chips (Table 5).
(Table 4) indicating increased darkness Pre-treatment method revealed significant
of the chips negative correlations with liking score
of crispness and taste. The liking scores
3.3 Sensory Qualities of all attributes (appearance, crispness,
The effect of the method of flavor and taste) were significantly
pre-treatment on panelists’ sensory positive correlations with overall liking
scores for cassava chips are shown in scores.
Table 4. The liking scores of all attributes
 RMUTP Research Journal, Vol. 14, No. 1, January-June 2020 161

Table 4 Effect of pre-treatment method on liking scores in cassava chips

Pre-treatment Appearance ns Crispness ns Flavor ns Taste ns Overall liking ns
Control 7.07 ± 1.51 7.97 ± 1.03 7.43 ± 1.41a 7.87 ± 1.10a 7.93 ± 1.11a
Water 7.07 ± 1.31 7.57 ± 1.22 7.30 ± 1.11a 7.50 ± 1.33a 7.63 ± 1.18a
1% NaHCO3 7.47 ± 1.20 7.07 ± 1.64 7.03 ± 1.35a 7.00 ± 1.55a 7.50 ± 1.22a
2% NaHCO3 7.47 ± 1.20 7.37 ± 1.47 7.14 ± 1.33a 7.03 ± 1.47a 7.47 ± 1.31a
ns
indicate that values in the same column are not significantly different (p≥0.05)

Table 5 Pearson’s correlation coefficients between pre-treatment method and liking

scores in cassava chips
Attributes Pre-treatment Appearance Flavor Crispness Taste
Appearance 0.137
Flavor -0.101 0.625*
Crispness -0.187* 0.391* 0.543*
Taste -0.240* 0.452* 0.566* 0.666*
Overall liking -0.142 0.631* 0.747* 0.691* 0.833*
*
p<0.05 (two-tailed)

4. Conclusion 6. References
The pre-treatment had a significant [1] The Nelson Company. (2018, May).
effect on the qualities of cassava chips. Snack Market. [Online]. Available:
Soaking cassava slices in water and http:// www.brandage.com/article/
sodium bicarbonate solution prior to 6943/
frying increased moisture and fat [2] Berli Jucker Public Company
content in cassava chips. The bulk Limited. (2013, July). Progressive
density and hardness of cassava chips Report. [Online]. Available: http://
decreased with pre-treatment. However, www.slide share.net/purithem/
pre-treatment did not change significantly bjc-ppt
on sensory quality of the cassava chips. [3] S. Mazurek, R. Szostak and A. Kita,
“Application of infrared reflection
5. Acknowledgement and Raman spectroscopy for
The authors wish to express their quantitative determination of fat in
gratitude to Surat Thani Rajabhat potato chips,” Journal of Molecular
University for the research grant used in Structure, vol. 1126, pp. 213-218,
this study. 2016.
162 วารสารวิชาการและวิจัย มทร.พระนคร ปีที่ 14 ฉบับที่ 1 มกราคม-มิถุนายน 2563

[4] C. Fauquet and D. Fargette, chips of cassava (Manihot esculenta

“African cassava mosaic virus: Crantz): Rice (Oryza sativa L.)
etiology, epidemiology, and mix.,” Procedia Food Science,
control,” Plant Disease, vol. 74, vol. 3, pp. 82-95, 2015.
pp. 404-411, 1990. [11] P. Garcia-Segovia, A.M. Urbano-
[5] Thailand board of investment, Ramos, S. Fiszman and J. Martinez-
“Leading the world in cassava Monzo, “Effect of processing
production,” Thailand Investment conditions on the quality of vacuum
Review, vol. 27, no. 9, pp. 3-4, 2017. fried cassava chips (Manihot
[6] United States Department of esculenta Crantz),” LWT-Food
Agriculture (USDA), Agricultural Science and Technology, vol. 69,
Research Service. (2016, May). pp. 515-521, 2016.
National Nutrient Database for [12] A. Kita, G. Lisinska and G.
Standard Reference Release 28. Gołubowska, “The effects of oils
[Online]. Available: http://ndb.nal. and frying temperatures on the
usda.gov/ndb/ foods/show/2907 texture and fat content of potato
[7] Brand Buffet. (2018). Lays-chips- crisps,” Food Chemistry, vol. 102,
sustainability. [Online]. Available: pp. 1-5, 2007.
http://www.brandbuffet.in.th/2018/ [13] F. Pedreschi, S. Mariotti, K. Granby
12/lays-chips-sustainability/ and J. Risum, “Acrylamide
[8] J.D.J. Berrios, D. Wood, L.C. reduction in potato chips by using
Whitehand and J. Pan, “Sodium c omme r c ia l a spa r a gina se in
bicarbonate and the microstructure, combination with conventional
expansion and color of extruded blanching,” LWT-Food Science and
black beans,” Journal of Food Technology, vol. 44, pp. 1473-1476,
Processing and Preservation, vol. 2011.
28, pp. 321-335, 2004. [14] X. Hua, K. Wang, R. Yang, J. Kang
[9] H.R. Shahmohammadi, J. Bakar, and H. Yang, “Edible coatings from
R.A. Rahman and N.M. Adzhan, sunflower head pectin to reduce
“Studying the effects of nucleating lipid uptake in fried potato chips,”
agents on texture modification of LWT-Food Science and Technology,
puffed corn-fish snack,” Journal of vol. 62, pp. 1220-1225, 2015.
Food Science, vol. 79, pp. 178-183, [15] Y. Su, W. Zhang, B. Adhikari and Z.
2014. Yang, “Application of novel
[10] A.B. Ahza, T.I. Fidiena and S. microwave-assisted vacuum frying
Suryatman, “Physical, sensorial and to reduce the oil uptake and improve
chemical characteristics of simulated the quality of potato chips,” LWT-
 RMUTP Research Journal, Vol. 14, No. 1, January-June 2020 163

Food Science and Technology, vol. [21] AOAC, Official Methods of Analysis
73, pp. 490-497, 2016. of Association of Official Analytical
[16] L. Yu, J. Li, S. Ding, F. Hang Chemists, 18th ed. Washington, DC:
and L. Fan, “Effect of guar gum The Association of official analytical
with glycerol coating on the chemist, 2010.
properties and oil absorption of fried [22] K.H. Wagner and I. Elmadfa,
potato chips,” Food Hydrocolloids, “Chemical and Biological
vol. 54, pp. 211-219, 2016. Modulations of Frying Fats – Impact
[17] F. Bouaziz, M. Koubaa, M. Neifar, on Fried Food,” in Frying of Food,
S. Zouari-Ellouzi, S. Besbes, F. D. Boskou and I. Elmadfa, Ed. Boca
Chaari, A. Kamoun, M. Chaabouni, Raton: CRC Press, 2011, pp. 251-
S.E. Chaabouni and R.E. Ghorbel, 264.
“Feasibility of using almond gum as [23] D. Dana and S. Saguy, “Review:
coating agent to improve the quality Mechanism of oil uptake during
of fried potato chips: Evaluation of deep-fat frying and the surfactant
sensorial properties,” LWT-Food effect-theory and myth,” Advance
Science and Technology, vol. 65, Colloid Interface Science, vol. 128,
pp. 800-807, 2016. pp. 267-272, 2006.
[18] R. Sothornvit, “Edible coating and [24] F. Pedreschi, P. Moyano, K. Kaack
post-frying centrifuge step effect on and K. Granby, “Color changes and
quality of vacuum fried banana acrylamide formation in fried
chips,” Journal of Food Engineering, potato slices,” Food Research
vol. 107, pp. 319-325, 2011. International, vol. 38, pp. 1-9, 2005.
[19] N. Akdeniz, S. Sahin and G. Sumnu, [25] R.G. Morcira, X. Sun and Y. Chen,
“Functionality of batters containing “Factors affecting oil uptake in
different gums for deep-fat frying tortilla chips in deep-fat frying,”
of carrot slices,” Journal of Food Journal of Food Engineering, vol.
Engineering, vol. 75, pp. 522-526, 31, pp. 485-498, 1997.
2006. [26] E. Llorca, I. Hernando, I. Perez-
[20] S. Albert and G.S. Mittal, Munuera, S.M. Fiszman and M.A.
“Comparative evaluation of edible Lluch, “Effect of frying on the
coatings to reduce fat uptake in microstructure of frozen batter
a deep-fried cereal product,” Food coated squid rings,” European Food
Research International, vol. 35, Research and Technology, vol. 213,
pp. 445-458, 2002. pp. 448-455, 2001.
164 วารสารวิชาการและวิจัย มทร.พระนคร ปีที่ 14 ฉบับที่ 1 มกราคม-มิถุนายน 2563

[27] F. Pedreschi, P. Moyano, K. Kaack [28] N. Santis, F. Mendoza, P. Moyano,

and K. Granby, “Color changes and F. Pedreschi and P. Dejmek,
acrylamide formation in fried potato “Soaking in a NaCl solution produce
slices,” Food Research International, paler potato chips,” LWT-Food
vol. 38, pp. 1-9, 2005. Science and Technology, vol. 40, pp.
307-312, 2007.