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

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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