JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.96, no.13, pp.4603-4612, 2016 (Journal Indexed in SCI)
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.