15F-1 |
The fat uptake of deep-fried carrot chips was affected by the moisture content and water activity of carrot slices before frying |
A. SULAEMAN1, M. M. Naslund2, D. W. Giraud2, L. Keeler3, S. L. Taylor3, and J. A. Driskell2. (1) Dept. Community Nutrition and Family Resources (GMSK), Bogor Agricultural University (IPB), Jl. Lingkar Kampus Darmaga, Bogor, 16680, Indonesia, (2) Dept. Nutritional Science and Dietetics, University of Nebraska, Lincoln, NE 68583-0806, (3) Dept. Food Science and Technology, University of Nebraska, Lincoln, NE 68583-0919 Deep-fried carrot chips that have been developed in our laboratory may be used as a source of bioavailable provitamin A or carotenoids. Its 57 % fat content may make this product less desirable in Western diets. This study was designed to develop reduced fat deep-fried carrot chips and to evaluate the effects of initial moisture content and water activity of the carrot slices on fat uptake and other quality parameters of carrot chips. Carrot slices (2.5 mm thick) were steam blanched for 4 min and then soaked in a 0.2 % sodium metabisulfite solution for 15 min. After draining, the slices were partially dried until the moisture levels of the slices reached 93, 86, 70, and 45 %. The slices were then fried in partially hydrogenated soybean oil at 165 C for 0.5 to 4.5 min. After blotting on paper towels while being blown with hot air, the chips were put in a dehydrator at 40 C for 2 h before packaging. Decreasing moisture content and water activity of carrot slices significantly (P<0.05) decreased the yield, Hueo value and fat uptake and increased the redness value which may be correlated with the increased carotenoid content, but did not significantly affect the lightness, yellowness, water activity, and moisture content of the carrot chips. Removing 50 % of the initial moisture content of the carrot slices decreased the fat content of carrot chips from 57 % to 38.5 %. Blowing with hot air after frying also helped in decreasing the fat content of the chips by 6 %. These results suggest that adjusting the moisture level of the carrot slices may control the fat uptake during carrot chip frying. This reduced fat carrot chip product potentially could be marketed as a relatively healthy snack.
Session 15F, Product Development
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