Please use this identifier to cite or link to this item:
http://repository.ipb.ac.id/handle/123456789/35387
Title: | Effects of Moisture Content of Carrot Slices on The Fat Content, Carotenoid Content, and Sensory Characteritics of Deep-Fried Carrot Chips |
Authors: | Sulaeman, Ahmad D.W. Giraud L. Keeler S.L. TAYLOR J.A. Driskell |
Issue Date: | 2010 |
Publisher: | IPB (Bogor Agricultural University) |
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 |
URI: | http://repository.ipb.ac.id/handle/123456789/35387 |
Appears in Collections: | Community Nutrition |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
effect of moisture content of carrot slices on the fat content, carotenoid content, and sensory characteristics of deep-fried carrot chips.pdf | Publikasi | 1.04 MB | Adobe PDF | View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.