ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: Our objective was to develop a reduced-fat deep-fried carrot chip. Moisture contents of the 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, and increased the redness value, which correlated with increased carotenoid content, but did not influence chip lightness, yellowness, water activity, and moisture content. Removing 50% of the initial moisture content of the carrot slices decreased the chips' fat content from 57% to 38.5%. Adjusting the moisture level of the carrot slices appears to influence fat uptake and carotene content of deep-fried carrot chips.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2004.tb10987.x