Optimisation of pre-drying and deep-fat-frying conditions for production of low-fat fried carrot slices
Küçük Resim Yok
Tarih
2016
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
WILEY-BLACKWELL
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
BACKGROUND:The main objective of the current study was to reduce the fat content of fried carrot slices with a hot air pre-drying step before frying. In this regard the effects of hot air drying and deep-fat-frying conditions on moisture and oil contents, breaking force and colour parameters of pre-dried and fried carrot slices were investigated. RESULTS: Statistical analysis with response surface methodology showed that there was a significant correlation between investigated responses and process variables (P <= 0.05). Based on the o52 degrees C for frying temperature, and 207 s for frying time) produced by the optimal conditions (63.4 degrees C for drying temperature, 16% for weight loss, 1ptimisation of process conditions, more than 50% reduction in fat content of fried carrot slices was achieved by hot air pre-drying before frying. CONCLUSION: The results presented indicated that the proposed cooking method is useful to control final oil content of fried carrot slices, so indirectly limiting the daily calorie intake by consumers without spectacular losses in quality attributes. (C) 2016 Society of Chemical Industry
Açıklama
Anahtar Kelimeler
moisture content, oil content, breaking force, response surface methodology, hot air drying
Kaynak
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
96
Sayı
13