Effects of different additives on the properties offried carrot chips
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(School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410007, China)

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    Abstract:

    In order to reduce the oil content of fried carrot chips and improve the sensory and nutritional quality of the products, various additives including sodium chloride, monoglyceride, sucrose ester, lecithin, modified starch, gelatin, pectin, dextran, xanthan gum, and carrageenan, etc. were added before frying, and then the texture, oil content, chroma, β-carotene and other aspects of the fried samples were detected and analyzed. The results showed that, by adding additives, the oil content of the sample could be significantly reduced and the loss of β-carotene was minimized, although various additives had their own advantages in improving the quality of the sample. However, according to the comparison of various data, including oil content, texture characteristics, β-carotene retention, color and sensory indexes, the hardness, brittleness, and the β-carotene retention of the sample added with sucrose ester were 55.62, 20.32, and 2.73 mg/100 g respectively, and the oil content (3.18 g/100 g) was the lowest. It turned out that sucrose ester had the best effect on improving the overall quality.

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卢绍闯,郑宝芳,秦石秀,等.添加剂处理对油炸胡萝卜脆片含油率及品质的影响[J].食品与机械英文版,2018,34(12):185-188,199.

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History
  • Received:July 09,2018
  • Revised:
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  • Online: March 17,2023
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