Changes in Quality Parameters of Deep Fat Fried Carrot Slices Under The Effect of Ultrasound Assisted Pre-Drying Process

Year 2018, Volume: 2 Issue: 1, 31 - 39, 25.03.2018

Erkan Karacabey , Merve Seçil Turan

https://doi.org/10.30516/bilgesci.398334

Abstract

Oil absorption is
partially associated to the initial moisture content of frying material, thus
controlling the moisture level could result in decreased oil absorption during
frying with accompanying changes in other physical properties. As a result, in
the current study, in order to figure out the changes in moisture and oil
contents of fried carrot slices, the effects of process parameters of
ultrasound assisted pre-drying was examined. Additionally texture and color
preferences were studied. Any reduction in oil absorption was achieved by
U/S-predrying, whereas it was observed that there was an increase in brightness
(L*) value of carrot slices as well as generally a decrease in a* values
compared to the control group. Effect of temperature was found to be
significant over a* and L* values for all power levels. Additionally, no
statistically significant change was observed for the textural properties with
applied ultrasound power levels.

Keywords

frying, food drying, texture, oils, color

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