| dc.description.abstract | ABSTRACT: Our objective was to develop a reduced-fat deep-fried carrot chip. Moisture contents ofthe 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, andincreasedthe redness value, which corre latedwith increased carotenoid content,butdid not influence chip lightness, yellowness, water activity, and moisture content. Removing50%oftheinitial moisturecontent ofthe carrot slices decreasedthechips' fat content from57% to 38.5%. Adjustingthe moisturelevel ofthe carrot slices appears to influence fat uptake andcarotene content ofdeep fried carrot chips. Keywords: fat uptake, carotenes, carrotchips, moisture, vitaminA | |
