Quality attributes of formulated snacks from blends of cassava starch and soy protein isolate deep fried in palmolein oil

Cassava starches from three varieties (TMS‐30572, TMS‐950289 and TME‐419) and soy protein isolate (SPI) were used to prepare dough at different proportions of 85:15 and 95:5 ratio of cassava starch to soy protein isolate. Dough were sheeted, cut and fried in palmolein oil at deep frying conditions of 170°C and 180°C for 5 and 15 min for temperature and time, respectively. Texture, chemical and colour properties were evaluated using a 2‐level full factorial experimental design (23) for three factors. The data obtained were analysed using analysis of variance (ANOVA) and numerical optimization in design expert 6.0.8. There were significant (p < .05) effects on expansion, colour and appearance. The optimized SPI level, frying temperature and frying time of 15%, 170°C and 2 min were obtained for TMS‐950289; 15%, 180°C and 4 min for TME‐419; and 15%, 170°C and 4 min for TMS‐30572, respectively.