AKARA (FRIED COWPEA PASTE) QUALITY AS AFFECTED BY FRYING REHEATING CONDITIONS

Three factors (initial cooking time, reheating time, and reheating oil temperature) at three levels each were studied to determine effects o n consumer acceptance of partially cooked, frozen, reheated akara. Bas ed on consumer panel results, initial cooking time should be more than 50 sec to obtain acceptable akara. With 75 sec initial cooking time ( ICT), reheating time (RT) should be at least 50 sec, while reheating o il temperature (ROT) should range from 152-180 degrees C. RT should be more than 70 sec and ROT not exceed 180 degrees C when 100 sec ICT is applied. Trained sensory panel testing and instrumental/chemical meas urements verified that the quality of akara from recommended processin g conditions was close to that of fresh akara.