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Optimisation of pre‐drying and deep‐fat‐frying conditions for production of low‐fat fried carrot slices
Author(s) -
Karacabey Erkan,
Turan Merve S,
Özçelik Şehriban G,
Baltacıoğlu Cem,
Küçüköner Erdoğan
Publication year - 2016
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.7678
Subject(s) - food science , limiting , chemistry , water content , moisture , response surface methodology , chromatography , mechanical engineering , geotechnical engineering , organic chemistry , engineering
BACKGROUND The main objective of the current study was to reduce the fat content of fried carrot slices with a hot air pre‐drying step before frying. In this regard the effects of hot air drying and deep‐fat‐frying conditions on moisture and oil contents, breaking force and colour parameters of pre‐dried and fried carrot slices were investigated. RESULTS Statistical analysis with response surface methodology showed that there was a significant correlation between investigated responses and process variables ( P ≤ 0.05). Based on the optimal conditions (63.4 °C for drying temperature, 16% for weight loss, 152 °C for frying temperature, and 207 s for frying time) produced by the optimisation of process conditions, more than 50% reduction in fat content of fried carrot slices was achieved by hot air pre‐drying before frying. CONCLUSION The results presented indicated that the proposed cooking method is useful to control final oil content of fried carrot slices, so indirectly limiting the daily calorie intake by consumers without spectacular losses in quality attributes. © 2016 Society of Chemical Industry