Changes in carotenoid, physicochemical and sensory values of deep-fried carrot chips during storage

Ahmad Sulaeman, Laurie Keeler, David W. Giraud, Steve L. Taylor, Judy A. Driskell

Research output: Contribution to journalArticle

15 Scopus citations

Abstract

Deep-fried carrot chips were packaged in layered film (metallized polyester and linear low-density polyethylene) pouches under a partial vacuum of <1% O2 concentration. Packages containing chips were stored in dark chambers at three conditions: 0-1 °C, 94-98% relative humidity (r.h.) (A); 22-23 °C, 31-45% r.h. (B); and 29-31 °C, 89-93% r.h. (C) for 0-5 months. Retention of α- and β-carotene content and vitamin A activity were >82% over 5 months for all conditions. Colour values (L, a, b) were unchanged over 5 months for A and B, but decreased gradually (P < 0.05) for C. No changes in moisture content, fat content, water activity, texture values and sensory values were observed over time for A and B, but changed (P < 0.05) for C. No sensory differences were observed by condition or time in colour. Carrot chips, packaged in partially vacuumed opaque pouches, can be stored for at least 5 months at 0-1 °C, 94-98% r.h. or 22-23 °C, 31-45% r.h.

Original languageEnglish (US)
Pages (from-to)603-613
Number of pages11
JournalInternational Journal of Food Science and Technology
Volume38
Issue number5
DOIs
StatePublished - Jun 2003

Keywords

  • Colour
  • Shelf-life
  • Storage conditions
  • Texture
  • Vitamin A activity
  • Water

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering

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