C.Y. Trisnawati, A.M. Sutedja, V.C. Kaharso
Cassava sticks is a processed food made from cassava that has similar characteristics to French fries. However, cassava sticks are also classified as perishable food, so it is required to employ other processes that might increase its preservation, such as frozen storage. In this study, the cassava stick was stored at-20oC for three months to investigate its effects on the physicochemical and sensory properties of cassava sticks. The effects of frozen storage duration were monitored every month carried out in three replications. A randomized block design with a single factor was used as the experimental design. According to the results, storing cassava sticks under frozen conditions significantly increased (P<0.05) the oil absorption and had no effect (P>0.05) on the moisture content. A significant alteration (P<0.05) in texture was observed through the increase of cassava stick hardness from 1.11 to 2.54 N. Frozen storage duration also influenced (P<0.05) the lightness and yellowness, but not the redness (P>0.05) of cassava sticks. Fat oxidation also occurred during storage, marked by a significant increase (P<0.05) of free fatty acid (0.06 to 0.14%) and peroxide value (0 to 34.53 mg peroxide/kg lipid) on three months of frozen storage. Thus, this study concludes that frozen storage duration affected the physical and chemical properties of cassava sticks. Moreover, cassava sticks stored frozen for three months were acceptable for panelists with neither like nor dislike (4.30) average acceptance, and had no significant difference (P>0.05) with other samples. © 2023 The Authors.
Department of Food Technology, Faculty of Agricultural Technology, Widya Mandala Surabaya Catholic University, East Java, Surabaya, Indonesia
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