DETERMINATION OF OPTIMUM PRODUCTION PARAMETERS IN CARROT CHIPS

The content of this sample was determined in detail by additional analysis (vitamin A, C, beta-carotene, total sugar, dietary fiber, protein, ash and salt).

📌 3 Key Takeaways

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Objective & Hypothesis:The aim of this study is to investigate the possibilities of carrots to be used as an alternative snack food.

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Key Findings & Data:Carrots were cut into a certain thicknesses (1/1.5/ 2 mm), dried at a specific condition (4/5/6 min. at 100°C) and fried in hot oil at a specific condition (2/2.5/3 min. at 170/180/190°C).

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Conclusion & Impact:The content of this sample was determined in detail by additional analysis (vitamin A, C, beta-carotene, total sugar, dietary fiber, protein, ash and salt).

🔬Design:Research Article

📍Scope:10 samples

⚙️Variables:Havuç · Havuç cipsi · Kurutma

Abstract

The aim of this study is to investigate the possibilities of carrots to be used as an alternative snack food. Carrots were cut into a certain thicknesses (1/1.5/ 2 mm), dried at a specific condition (4/5/6 min. at 100°C) and fried in hot oil at a specific condition (2/2.5/3 min. at 170/180/190°C). Then, 81 different carrot chips were produced. All samples were evaluated in terms of their sensory properties (appearance, crunch, flavor, general) and some analysis (texture, color, dry matter, water activity and total oil) were made on the 10 samples with the highest score. As a result of the evaluation, it was determined that the sample coded H/1.5/4/180/2 (1.5 mm thickness/100°C 4min. drying/180°C 2min. frying) has the most appropriate values. The content of this sample was determined in detail by additional analysis (vitamin A, C, beta-carotene, total sugar, dietary fiber, protein, ash and salt).

Özet

Bu çalışmanın amacı havucun, alternatif bir çerez gıda olarak kullanılabilme olanaklarının araştırılmasıdır. Bunun için havuçların 3 farklı kalınlıkta (1, 1.5 ve 2 mm) kesilip 100 °C’de 3 farklı sürede (4, 5 ve 6 dk) kurutulması sonrası kızgın yağda 3 farklı sıcaklık (170, 180 ve 190 °C) ve sürede (2, 2.5 ve 3 dk) kızartılması ile 81 farklı havuç cipsi üretilmiştir. Tüm numuneler duyusal özellikleri (görünüş, çıtırlık, lezzet, genel) yönünden değerlendirilip en yüksek puanı alan 10 numunede bazı analizler (tekstür, renk, kuru madde, su aktivitesi ve yağ) yapılmıştır. Değerlendirme sonucunda; 1.5 mm kalınlıkta dilimlenip, 100°C’de 4 dk kurutma sonrası 180°C’de 2 dk kızartılmış H/1.5/4/180/2 kodlu numunenin en uygun değerlere sahip olduğu tespit edilmiştir. Bu numunede ilave analizler (vitamin A ve C, beta-karoten, toplam şeker, diyet lif, protein, kül ve tuz) ile içeriği detaylı olarak belirlenmiştir.

Keywords

Havuç Havuç cipsi Kurutma Kızartma Carrot Carrot chip Drying frying

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Cite This Article

AKBALIK, S., ORAL, R., DAĞDELEN, A. F., ALKIN, E., UĞUR, N., DAVARCI, B., KARATAŞ, A. B., SAĞLAM, M. (2021). DETERMINATION OF OPTIMUM PRODUCTION PARAMETERS IN CARROT CHIPS. Gıda, Cilt: 46 - Sayı: 3, 539–551. https://ajindex.com/articles/161864

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