Carotenoid Content and Physicochemical and Sensory Characteristics of Carrot Chips Deep‐Fried in Different Oils at Several Temperatures

• DOI: 10.1111/j.1365-2621.2001.tb15198.x
• Publication Date: 2006-07-20T12:53:45Z
• Authors: A. Sulaeman; L. Keeler; D.W. Giraud; S.L. Taylor; R.L. Wehling; J.A. Driskell
• Keywords: Sweetness; Deep frying; Carotene

ABSTRACT: The influence of deep‐frying using different oils and temperatures on carotenoid content physicochemical sensory characteristics carrot chips was investigated. Sliced carrots were steam‐blanched, cooled, soaked in 0.2% sodium metabisulfite, deep‐fried canola, palm, or partially hydrogenated soybean oil (PHSO) at 165, 175, 185 °C. Frying temperature, but not oil, significantly ( P < 0.05) affected the α‐carotene, β‐carotene, total contents. Oil type influenced all color values. Increasing temperature lowered redness value, which correlated with decreased content, darkening, hardness value. Trained panelists detected no differences among types crispness, sweetness, odor, acceptability. best carrot‐chip product that fried PHSO 165