Effects of processing conditions on the quality of vacuum fried cassava chips (Manihot esculenta Crantz)

• Vacuum frying reduces oil content of cassava chips.
• Blanching as pretreatment improves color of fried samples.
• Vacuum frying maintains crispness of cassava chips.
• Vacuum frying at 130 °C improves quality of cassava chips.

Concern for the nutritional quality of chips is growing due to rising consumption, motivating research and development of new snack products that contribute to a lower calorie and fat intake in the diet while retaining their good flavor and facility of consumption. The objective of this study was to investigate the behavior of cassava chips, blanched or unblanched and processed under either atmospheric or vacuum frying conditions, in order to determine the influence of these treatments on mechanical and acoustic parameters, optical properties and oil absorption. Vacuum frying trials (17 kPa) were conducted at 120, 130 and 140 °C and compared with frying at atmospheric pressure (101.3 kPa) at 165 °C. Pre-blanching brings a considerable improvement in the color of the vacuum-treated samples and less oil absorption. Vacuum frying pre-blanched cassava chips may be an alternative to atmospheric frying since it improves the color of the samples, reduces the oil gain and maintains crispness. The treatment at 130 °C under vacuum conditions after pre-blanching achieved the best results.