Optimisation of pre-drying and deep-fat-frying conditions for production of low-fat fried carrot slices

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dc.contributor.authorKaracabey, Erkan
dc.contributor.authorTuran, Merve S.
dc.contributor.authorOzcelik, Sehriban G.
dc.contributor.authorBaltacioglu, Cem
dc.contributor.authorKucukoner, Erdogan
dc.date.accessioned2019-08-01T13:38:39Z
dc.date.available2019-08-01T13:38:39Z
dc.date.issued2016
dc.departmentNiğde ÖHÜ
dc.description.abstractBACKGROUND: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
dc.description.sponsorshipScientific and Technological Research Council of Turkey [113R015]
dc.description.sponsorshipThe authors appreciate the financial support received through The Scientific and Technological Research Council of Turkey, Project no. 113R015.
dc.identifier.doi10.1002/jsfa.7678
dc.identifier.endpage4612
dc.identifier.issn0022-5142
dc.identifier.issn1097-0010
dc.identifier.issue13
dc.identifier.pmid26916385
dc.identifier.scopus2-s2.0-84982102388
dc.identifier.scopusqualityQ1
dc.identifier.startpage4603
dc.identifier.urihttps://dx.doi.org/10.1002/jsfa.7678
dc.identifier.urihttps://hdl.handle.net/11480/3563
dc.identifier.volume96
dc.identifier.wosWOS:000382838100038
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthor[0-Belirlenecek]
dc.language.isoen
dc.publisherWILEY-BLACKWELL
dc.relation.ispartofJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectmoisture content
dc.subjectoil content
dc.subjectbreaking force
dc.subjectresponse surface methodology
dc.subjecthot air drying
dc.titleOptimisation of pre-drying and deep-fat-frying conditions for production of low-fat fried carrot slices
dc.typeArticle

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