TY - JOUR
T1 - Carotenoid content and physicochemical and sensory characteristics of carrot chips deep-fried in different oils at several temperatures
AU - Sulaeman, A.
AU - Keeler, L.
AU - Giraud, D. W.
AU - Taylor, S. L.
AU - Wehling, R. L.
AU - Driskell, J. A.
PY - 2001
Y1 - 2001
N2 - The influence of deep-frying using different oils and temperatures on carotenoid content and physicochemical and sensory characteristics of carrot chips was investigated. Sliced carrots were steam-blanched, cooled, soaked in 0.2% sodium metabisulfite, and deep-fried in canola, palm, or partially hydrogenated soybean oil (PHSO) at 165, 175, or 185°C. Frying temperature, but not oil, significantly (P < 0.05) affected the α-carotene, β-carotene, and total carotenoid contents. Oil type significantly (P < 0.05) influenced all color values. Increasing temperature lowered the redness value, which correlated with decreased carotenoid content, color darkening, and decreased hardness value. Trained panelists detected no differences among oil types in crispness, sweetness, odor, and acceptability. The best carrot-chip product was that fried in PHSO at 165°C.
AB - The influence of deep-frying using different oils and temperatures on carotenoid content and physicochemical and sensory characteristics of carrot chips was investigated. Sliced carrots were steam-blanched, cooled, soaked in 0.2% sodium metabisulfite, and deep-fried in canola, palm, or partially hydrogenated soybean oil (PHSO) at 165, 175, or 185°C. Frying temperature, but not oil, significantly (P < 0.05) affected the α-carotene, β-carotene, and total carotenoid contents. Oil type significantly (P < 0.05) influenced all color values. Increasing temperature lowered the redness value, which correlated with decreased carotenoid content, color darkening, and decreased hardness value. Trained panelists detected no differences among oil types in crispness, sweetness, odor, and acceptability. The best carrot-chip product was that fried in PHSO at 165°C.
KW - Carotenoid
KW - Carrot chips
KW - Deep-frying
KW - Frying temperature
KW - Oil
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U2 - 10.1111/j.1365-2621.2001.tb15198.x
DO - 10.1111/j.1365-2621.2001.tb15198.x
M3 - Article
AN - SCOPUS:0035662206
VL - 66
SP - 1257
EP - 1264
JO - Journal of Food Science
JF - Journal of Food Science
SN - 0022-1147
IS - 9
ER -