Carotenoid content and physicochemical and sensory characteristics of carrot chips deep-fried in different oils at several temperatures

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.