Impact of frying conditions on polyphenol degradation kinetics and physicochemical properties of crackers from taro (Colocasia esculenta (L.) Schott) flour

Taro corm is a nutritionally rich food crop, containing starch, sugars, minerals, vitamins, and fiber. Notably, its mucilage exhibits thickening, binding, emulsifying, swelling, and foaming properties, making it valuable in food applications. The frying process plays a crucial role in developing the desired colour, texture, and physicochemical characteristics of taro-based products. This study investigated the effects of deep-frying temperature (160, 170, and 180℃) and duration (15, 20, and 25 s) on the quality attributes of taro crackers. Key parameters assessed include moisture content, expansion ratio, oil absorption, hardness, colour values (L* and ΔE), total polyphenol content, and antioxidant activity (DPPH assay). The results demonstrated that frying temperature significantly influenced the expansion ratio (diameter and thickness), oil absorption, and hardness of taro crackers. Moisture content showed a positive relationship with hardness, diameter expansion, and total polyphenol content, while negatively correlating with thickness expansion and oil absorption. The degradation of total polyphenols followed a first-order kinetic model, with an activation energy of 111.17 kJ/mol calculated using the Arrhenius equation. Based on the findings, frying at 180°C for 15 s produced taro crackers with the most desirable characteristics in terms of colour and sensory attributes.