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


KARACABEY E. , TURAN M. S. , OZCELIK S. G. , BALTACIOĞLU C., KÜÇÜKÖNER E.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.96, ss.4603-4612, 2016 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 96 Konu: 13
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1002/jsfa.7678
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Sayfa Sayıları: ss.4603-4612

Özet

BACKGROUND: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.