chin-chin

Impact of Frying Oil Types and Keeping Duration on the Safety, Storability and Acceptability Factors of Chin-Chin (Deep-Fried Snack)

Naomi E. Akhigbe & Mathew K. Bolade · Asian Food Science Journal · 2022

This study investigated the influence of frying oil types and storage duration on the acrylamide concentration, moisture variation pattern, thiobarbituric acid reactive substances (TBARS) content and acceptability factors of commonly consumed snack (chin-chin). A standard process...

Open access Research Article 10.9734/afsj/2022/v21i1030471

Effects of Fermented Maize Residue Addition on the Physico-chemical and Sensory Properties of Chin-Chin

Owuno Friday & Achinewu Simeon Chituru · Asian Food Science Journal · 2021

Chin-Chin, a traditional Nigerian snack was prepared utilizing wheat-fermented maize residue composite flour at 0 – 30% replacement levels. Effects of this addition on the functional and pasting properties of the flour composite was evaluated. The snack produced was also evaluate...

Open access Research Article 10.9734/afsj/2021/v20i1130377

Effects of Packaging Materials on Sensory Quality and Vitamin A Retention in Chin-Chin from Orange Fleshed Sweet Potato [Ipomoea batatas L. (Lam)] and Red Bambara Groundnut [Vigna subterranean (L) Verdc.] Flour Blend

A. A. Obomeghei & P. A. Ebabhamiegbebho · Asian Food Science Journal · 2020

Sensory quality and vitamin A retention in chin-chin stored using different packaging materials were evaluated. The Orange Fleshed Sweet Potato (OFSP) and Red Bambara Groundnut (RBG) flours were blended in ratio 50:50 for chin-chin production. Sensory quality, β-carotene and vita...

Open access Research Article 10.9734/afsj/2020/v17i230189