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, vol.96, no.13, pp.4603-4612, 2016 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 96 Issue: 13
  • Publication Date: 2016
  • Doi Number: 10.1002/jsfa.7678
  • Journal Name: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.4603-4612
  • Süleyman Demirel University Affiliated: Yes

Abstract

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.