Physical, Sensorial and Chemical Characteristics of Simulated Chips of Cassava (Manihot Esculenta Crantz): Rice (Oryza Sativa L.) Mix

Cassava-rice ratio and cooking time-temperature combinations in baked and fried simulated chips making enriched with carrot, celery, curry leaves and skim milk were studied using completely randomized design. Research found that interaction between mix formula and cooking methods was significantly affected (p<0.05) the physical, sensorial and chemical characteristic of the simulated chips. The best baked simulated cassava-rice simulated chips was resulted from 80:20 ratio, baked at 140 °C for 14 minutes, and the fried cassava-rice simulated chips with 60:40 ratio fried at 150 °C for 2.5 minutes. The fried chips have finer microstructure and more preferable than the baked one. However, both best chips were potential to be further developed.