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

Künye