Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/33420
Title: Carotenoid Content and Physicochemical Sensory Characteristics of Carrot Chips Deep Fried in Different Oils at Several Temperatures
Authors: Sulaeman, A.
Keeler, L.
Gitaud, D.W.
Taylor, S.L.
Wehling, R.L.
Driskell, J.A.
Issue Date: 2001
Publisher: IPB (Bogor Agricultural University)
Abstract: The influence of deep-frying using different oils and temperatures on carotenoid content and physicochemical and sensory characteristics of carrot chips was investigated. Sliced carrots were steam-blanched, cooled, soaked in 0.2% sodium metabisulfite, and deep-fried in canola, palm, or partially hydrogenated soybean oil (PHSO) at 165, 175, or 185 8C. Frying temperature, but not oil, significantly (P , 0.05) affected the a-carotene, b-carotene, and total carotenoid contents. Oil type significantly (P , 0.05) influenced all color values. Increasing temperature lowered the redness value, which correlated with decreased carotenoid content, color darkening, and decreased hardness value. Trained panelists detected no differences among oil types in crispness, sweetness, odor, and acceptability. The best carrot-chip product was that fried in PHSO at 165 8C.
URI: http://repository.ipb.ac.id/handle/123456789/33420
Appears in Collections:Community Nutrition

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