Research Article
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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
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.

References

  • Brncic M., Karlovic S., Rimac B.S., Bosiljkov T., Ježek D. and Tripalo B. (2010). Textural properties of infra red dried apple slices as affected by high power ultrasound pre-treatment. African Journal of Biotechnology, 9(41), 6907-6915.
  • Chen B.H., Peng H.Y. and Chen H.E. (1995). Changes of Carotenoids, Color, and Vitamin A Contents during Processing of Carrot Juice. Journal of Agricultural and Food Chemistry, 43(7), 1912-1918.
  • Dueik V., Robert P. and Bouchon P. (2010). Vacuum frying reduces oil uptake and improves the quality parameters of carrot crisps. Food Chemistry, 119(3), 1143-1149.
  • Dujmić F., Brnčić M., Karlović S., Bosiljkov T., Ježek D., Tripalo B. and Mofardin I. (2013). Ultrasound‐Assisted Infrared Drying of Pear Slices: Textural Issues. Journal of Food Process Engineering, 36(3), 397-406.
  • Esturk O., Kayacier A. and Singh R.K. (2000). Reduction of oil uptake in deep fried tortilla chips Reducción de la absorción de aceite en la fritura de tiras de maíz. Revista de Agroquimica y Tecnologia de Alimentos, 6(5), 425-431.
  • Fan L.-p., Zhang M. and Mujumdar A.S. (2005). Vacuum frying of carrot chips. Drying Technology, 23(3), 645-656.
  • Fernandes F.A., Rodrigues S., Gaspareto O.C. and Oliveira E.L. (2006). Optimization of osmotic dehydration of bananas followed by air-drying. Journal of Food Engineering, 77(1), 188-193.
  • Gallego-Juárez J.A., Riera E., De la Fuente Blanco S., Rodríguez-Corral G., Acosta-Aparicio V.M. and Blanco A. (2007). Application of high-power ultrasound for dehydration of vegetables: processes and devices. Drying Technology, 25(11), 1893-1901.
  • Gamble M. and Rice P. (1987). Effect of pre‐fry drying of oil uptake and distribution in potato crisp manufacture. International Journal of Food Science & Technology, 22(5), 535-548.
  • Garcia-Perez J., Cárcel J., Benedito J. and Mulet A. (2007). Power ultrasound mass transfer enhancement in food drying. Food and Bioproducts Processing, 85(3), 247-254.
  • García M.A., Ferrero C., Campana A., Bértola N., Martino M. and Zaritzky N. (2004). Methylcellulose Coatings Applied to Reduce Oil Uptake in Fried Products. Revista de Agroquimica y Tecnologia de Alimentos, 10(5), 339-346.
  • Gichuhi P., Mortley D., Bromfield E. and Bovell‐Benjamin A. (2009). Nutritional, physical, and sensory evaluation of hydroponic carrots (Daucus carota L.) from different nutrient delivery systems. Journal of Food Science, 74(9), S403-S412.
  • Gupta M.K. (2005). Frying Oils.
  • Ikoko J. and Kuri V. (2007). Osmotic pre-treatment effect on fat intake reduction and eating quality of deep-fried plantain. Food Chemistry, 102(2), 523-531.
  • James C.S. (1998). Analytical Chemistry Of Foods. James C.S. (Ed.) Springer.
  • Karacabey E., Turan M.S., Özçelik Ş.G., Baltacıoğlu C. and Küçüköner E. (2016). Optimisation of pre‐drying and deep‐fat‐frying conditions for production of low‐fat fried carrot slices. Journal of the Science of Food and Agriculture.
  • Krokida M., Oreopoulou V., Maroulis Z. and Marinos-Kouris D. (2001). Deep fat frying of potato strips—quality issues. Drying Technology, 19(5), 879-935.
  • Lalam S., Sandhu J.S., Takhar P.S., Thompson L.D. and Alvarado C. (2013). Experimental study on transport mechanisms during deep fat frying of chicken nuggets. LWT-Food Science and Technology, 50(1), 110-119.
  • Lamberg I., Hallstroem B. and Olsson H. (1990). Fat uptake in a potato drying/frying process. Lebensmittel Wissenschaft und Technologie, 23(4), 295-300.
  • Medina M., Antequera T., Ruiz J., Jiménez-Martín E. and Pérez-Palacios T. (2015). Quality characteristics of fried lamb nuggets from low-value meat cuts: Effect of formulation and freezing storage. Revista de Agroquimica y Tecnologia de Alimentos, 21(7), 503-511.
  • Moreira R.G., Castell-Perez M.E. and Barrufet M.A. (1999). Deep fat frying: Fundamentals and applications.
  • Moreira R.G., Sun X. and Chen Y. (1997). Factors affecting oil uptake in tortilla chips in deep-fat frying. Journal of Food Engineering, 31(4), 485-498.
  • Nowacka M., Wiktor A., Śledź M., Jurek N. and Witrowa-Rajchert D. (2012). Drying of ultrasound pretreated apple and its selected physical properties. Journal of Food Engineering, 113(3), 427-433.
  • Ortuño C., Pérez-Munuera I., Puig A., Riera E. and Garcia-Perez J. (2010). Influence of power ultrasound application on mass transport and microstructure of orange peel during hot air drying. Physics Procedia, 3(1), 153-159.
  • Pedreschi F. and Moyano P. (2005). Effect of pre-drying on texture and oil uptake of potato chips. LWT - Food Science and Technology, 38(6), 599-604.
  • Robertson A.R. (1977). The CIE 1976 Color‐Difference Formulae. Color Research and Application, 2(1), 7-11.
  • Saguy I.S. and Dana D. (2003). Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspects. Journal of Food Engineering, 56(2), 143-152.
  • Song X.-j., Zhang M. and Mujumdar A.S. (2007). Optimization of vacuum microwave predrying and vacuum frying conditions to produce fried potato chips. Drying Technology, 25(12), 2027-2034.
  • Sulaeman A., Keeler L., Giraud D., Taylor S.L., Wehling R. and Driskell J. (2001). Carotenoid Content and Physicochemical and Sensory Characteristics of Carrot Chips Deep‐Fried in Different Oils at Several Temperatures. Journal of Food Science, 66(9), 1257-1264.
  • Sun Y., Ma G., Ye X., Kakuda Y. and Meng R. (2010). Stability of all-trans-β-carotene under ultrasound treatment in a model system: Effects of different factors, kinetics and newly formed compounds. Ultrasonics Sonochemistry, 17(4), 654-661.
  • Tiwari B., Muthukumarappan K., O'donnell C. and Cullen P. (2008). Colour degradation and quality parameters of sonicated orange juice using response surface methodology. LWT-Food Science and Technology, 41(10), 1876-1883.
  • Vitrac O. (2000). Caractérisation expérimentale et modélisation de l'opération de friture.
Year 2018, Volume: 2 Issue: 1, 31 - 39, 25.03.2018
https://doi.org/10.30516/bilgesci.398334

Abstract

References

  • Brncic M., Karlovic S., Rimac B.S., Bosiljkov T., Ježek D. and Tripalo B. (2010). Textural properties of infra red dried apple slices as affected by high power ultrasound pre-treatment. African Journal of Biotechnology, 9(41), 6907-6915.
  • Chen B.H., Peng H.Y. and Chen H.E. (1995). Changes of Carotenoids, Color, and Vitamin A Contents during Processing of Carrot Juice. Journal of Agricultural and Food Chemistry, 43(7), 1912-1918.
  • Dueik V., Robert P. and Bouchon P. (2010). Vacuum frying reduces oil uptake and improves the quality parameters of carrot crisps. Food Chemistry, 119(3), 1143-1149.
  • Dujmić F., Brnčić M., Karlović S., Bosiljkov T., Ježek D., Tripalo B. and Mofardin I. (2013). Ultrasound‐Assisted Infrared Drying of Pear Slices: Textural Issues. Journal of Food Process Engineering, 36(3), 397-406.
  • Esturk O., Kayacier A. and Singh R.K. (2000). Reduction of oil uptake in deep fried tortilla chips Reducción de la absorción de aceite en la fritura de tiras de maíz. Revista de Agroquimica y Tecnologia de Alimentos, 6(5), 425-431.
  • Fan L.-p., Zhang M. and Mujumdar A.S. (2005). Vacuum frying of carrot chips. Drying Technology, 23(3), 645-656.
  • Fernandes F.A., Rodrigues S., Gaspareto O.C. and Oliveira E.L. (2006). Optimization of osmotic dehydration of bananas followed by air-drying. Journal of Food Engineering, 77(1), 188-193.
  • Gallego-Juárez J.A., Riera E., De la Fuente Blanco S., Rodríguez-Corral G., Acosta-Aparicio V.M. and Blanco A. (2007). Application of high-power ultrasound for dehydration of vegetables: processes and devices. Drying Technology, 25(11), 1893-1901.
  • Gamble M. and Rice P. (1987). Effect of pre‐fry drying of oil uptake and distribution in potato crisp manufacture. International Journal of Food Science & Technology, 22(5), 535-548.
  • Garcia-Perez J., Cárcel J., Benedito J. and Mulet A. (2007). Power ultrasound mass transfer enhancement in food drying. Food and Bioproducts Processing, 85(3), 247-254.
  • García M.A., Ferrero C., Campana A., Bértola N., Martino M. and Zaritzky N. (2004). Methylcellulose Coatings Applied to Reduce Oil Uptake in Fried Products. Revista de Agroquimica y Tecnologia de Alimentos, 10(5), 339-346.
  • Gichuhi P., Mortley D., Bromfield E. and Bovell‐Benjamin A. (2009). Nutritional, physical, and sensory evaluation of hydroponic carrots (Daucus carota L.) from different nutrient delivery systems. Journal of Food Science, 74(9), S403-S412.
  • Gupta M.K. (2005). Frying Oils.
  • Ikoko J. and Kuri V. (2007). Osmotic pre-treatment effect on fat intake reduction and eating quality of deep-fried plantain. Food Chemistry, 102(2), 523-531.
  • James C.S. (1998). Analytical Chemistry Of Foods. James C.S. (Ed.) Springer.
  • Karacabey E., Turan M.S., Özçelik Ş.G., Baltacıoğlu C. and Küçüköner E. (2016). Optimisation of pre‐drying and deep‐fat‐frying conditions for production of low‐fat fried carrot slices. Journal of the Science of Food and Agriculture.
  • Krokida M., Oreopoulou V., Maroulis Z. and Marinos-Kouris D. (2001). Deep fat frying of potato strips—quality issues. Drying Technology, 19(5), 879-935.
  • Lalam S., Sandhu J.S., Takhar P.S., Thompson L.D. and Alvarado C. (2013). Experimental study on transport mechanisms during deep fat frying of chicken nuggets. LWT-Food Science and Technology, 50(1), 110-119.
  • Lamberg I., Hallstroem B. and Olsson H. (1990). Fat uptake in a potato drying/frying process. Lebensmittel Wissenschaft und Technologie, 23(4), 295-300.
  • Medina M., Antequera T., Ruiz J., Jiménez-Martín E. and Pérez-Palacios T. (2015). Quality characteristics of fried lamb nuggets from low-value meat cuts: Effect of formulation and freezing storage. Revista de Agroquimica y Tecnologia de Alimentos, 21(7), 503-511.
  • Moreira R.G., Castell-Perez M.E. and Barrufet M.A. (1999). Deep fat frying: Fundamentals and applications.
  • Moreira R.G., Sun X. and Chen Y. (1997). Factors affecting oil uptake in tortilla chips in deep-fat frying. Journal of Food Engineering, 31(4), 485-498.
  • Nowacka M., Wiktor A., Śledź M., Jurek N. and Witrowa-Rajchert D. (2012). Drying of ultrasound pretreated apple and its selected physical properties. Journal of Food Engineering, 113(3), 427-433.
  • Ortuño C., Pérez-Munuera I., Puig A., Riera E. and Garcia-Perez J. (2010). Influence of power ultrasound application on mass transport and microstructure of orange peel during hot air drying. Physics Procedia, 3(1), 153-159.
  • Pedreschi F. and Moyano P. (2005). Effect of pre-drying on texture and oil uptake of potato chips. LWT - Food Science and Technology, 38(6), 599-604.
  • Robertson A.R. (1977). The CIE 1976 Color‐Difference Formulae. Color Research and Application, 2(1), 7-11.
  • Saguy I.S. and Dana D. (2003). Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspects. Journal of Food Engineering, 56(2), 143-152.
  • Song X.-j., Zhang M. and Mujumdar A.S. (2007). Optimization of vacuum microwave predrying and vacuum frying conditions to produce fried potato chips. Drying Technology, 25(12), 2027-2034.
  • Sulaeman A., Keeler L., Giraud D., Taylor S.L., Wehling R. and Driskell J. (2001). Carotenoid Content and Physicochemical and Sensory Characteristics of Carrot Chips Deep‐Fried in Different Oils at Several Temperatures. Journal of Food Science, 66(9), 1257-1264.
  • Sun Y., Ma G., Ye X., Kakuda Y. and Meng R. (2010). Stability of all-trans-β-carotene under ultrasound treatment in a model system: Effects of different factors, kinetics and newly formed compounds. Ultrasonics Sonochemistry, 17(4), 654-661.
  • Tiwari B., Muthukumarappan K., O'donnell C. and Cullen P. (2008). Colour degradation and quality parameters of sonicated orange juice using response surface methodology. LWT-Food Science and Technology, 41(10), 1876-1883.
  • Vitrac O. (2000). Caractérisation expérimentale et modélisation de l'opération de friture.
There are 32 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Research Articles
Authors

Erkan Karacabey 0000-0002-0428-2039

Merve Seçil Turan This is me

Publication Date March 25, 2018
Acceptance Date March 14, 2018
Published in Issue Year 2018 Volume: 2 Issue: 1

Cite

APA Karacabey, E., & Turan, M. S. (2018). Changes in Quality Parameters of Deep Fat Fried Carrot Slices Under The Effect of Ultrasound Assisted Pre-Drying Process. Bilge International Journal of Science and Technology Research, 2(1), 31-39. https://doi.org/10.30516/bilgesci.398334