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Effect of Moisture Content of Carrot Slices on the Fat Content, Carotenoid Content, and Sensory Characteristics of Deep‐fried Carrot Chips
Author(s) -
Sulaeman A.,
Giraud D.W.,
Keeler L.,
Taylor S.L.,
Driskell J.A.
Publication year - 2004
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2004.tb10987.x
Subject(s) - food science , water content , carotenoid , content (measure theory) , chemistry , carrot juice , daucus carota , horticulture , mathematics , biology , geotechnical engineering , engineering , mathematical analysis
ABSTRACT: Our objective was to develop a reduced‐fat deep‐fried carrot chip. Moisture contents of the carrot slices were altered, and fat uptake and quality parameters were measured. Decreasing moisture content of carrot slices significantly decreased ( P < 0.05) the yield, hue∘ value, and fat uptake, and increased the redness value, which correlated with increased carotenoid content, but did not influence chip lightness, yellowness, water activity, and moisture content. Removing 50% of the initial moisture content of the carrot slices decreased the chips' fat content from 57% to 38.5%. Adjusting the moisture level of the carrot slices appears to influence fat uptake and carotene content of deep‐fried carrot chips.