Effect of moisture content of carrot slices on the fat content, carotenoid content, and sensory characteristics of deep-fried carrot chips

A. Sulaeman, D. W. Giraud, L. Keeler, S. L. Taylor, J. A. Driskell

Research output: Contribution to journalArticlepeer-review

8 Scopus citations

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.

Original languageEnglish (US)
Pages (from-to)C450-C455
JournalJournal of food science
Volume69
Issue number6
DOIs
StatePublished - Aug 2004

Keywords

  • Carotenes
  • Carrot chips
  • Fat uptake
  • Moisture
  • Vitamin A

ASJC Scopus subject areas

  • Food Science

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