JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.96, sa.13, ss.4603-4612, 2016 (SCI İndekslerine Giren Dergi)
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.