Effects of Moisture Content of Carrot Slices on The Fat Content, Carotenoid Content, and Sensory Characteritics of Deep-Fried Carrot Chips

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DC Field	Value	Language
dc.contributor.author	Sulaeman, Ahmad
dc.contributor.author	D.W. Giraud
dc.contributor.author	L. Keeler
dc.contributor.author	S.L. TAYLOR
dc.contributor.author	J.A. Driskell
dc.date.accessioned	2010-07-30T07:33:35Z
dc.date.available	2010-07-30T07:33:35Z
dc.date.issued	2010
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/35387
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
dc.publisher	IPB (Bogor Agricultural University)
dc.title	Effects of Moisture Content of Carrot Slices on The Fat Content, Carotenoid Content, and Sensory Characteritics of Deep-Fried Carrot Chips	id
Appears in Collections:	Community Nutrition

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