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Effects of processing conditions on the quality of vacuum‐fried carrot chips
Author(s) -
Shyu ShyiLiang,
Hau LungBin,
Hwang Lucy Sun
Publication year - 2005
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2195
Subject(s) - food science , moisture , chemistry , water content , porosity , materials science , geotechnical engineering , organic chemistry , engineering
The effects of pretreatment and vacuum frying conditions on the quality of fried carrot chips were studied. The moisture and oil contents of fried carrot chips were significantly ( p < 0.05) reduced when blanched carrot slices were pretreated by immersion in fructose solution and freezing prior to vacuum frying. Furthermore, more uniform porosity was observed on the vertical cross‐section of carrot chips when examined by scanning electron microscopy. During vacuum frying, the moisture content, colour and breaking force of carrot chips decreased while the oil content increased with increasing frying temperature and time. However, there was no apparent change in Hunter Δ E with time when the frying temperature was below 100 °C and the frying time was below 25 min. Results of this study suggest that vacuum frying at moderate temperature (90–100 °C) for 20 min can produce carrot chips with lower moisture and oil contents as well as good colour and crispy texture. Copyright © 2005 Society of Chemical Industry