Changes in carotenoid, physicochemical and sensory values of deep-fried carrot chips during storage

Authors

  • Ahmad Sulaeman,

    1. Department of Nutritional Science and Dietetics, University of Nebraska, Lincoln, NE 68583-0806, USA
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    • Present address: Department of Community Nutrition and Family Resources, Bogor Agricultural University, IPB Darmaga Campus, Bogor 16680, Indonesia.

  • Laurie Keeler,

    1. Food Processing Center, University of Nebraska, Lincoln, NE 68583-0919, USA
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  • David W. Giraud,

    1. Department of Nutritional Science and Dietetics, University of Nebraska, Lincoln, NE 68583-0806, USA
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  • Steve L. Taylor,

    1. Food Processing Center, University of Nebraska, Lincoln, NE 68583-0919, USA
    2. Department of Food Science and Technology, University of Nebraska, Lincoln, NE 68583-0919, USA
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  • Judy A. Driskell

    Corresponding author
    1. Department of Nutritional Science and Dietetics, University of Nebraska, Lincoln, NE 68583-0806, USA
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*Correspondent: Fax: +1 402 472 1587; e-mail: jdriskell@unl.edu

Summary

Deep-fried carrot chips were packaged in layered film (metallized polyester and linear low-density polyethylene) pouches under a partial vacuum of <1% O2 concentration. Packages containing chips were stored in dark chambers at three conditions: 0–1 °C, 94–98% relative humidity (r.h.) (A); 22–23 °C, 31–45% r.h. (B); and 29–31 °C, 89–93% r.h. (C) for 0–5 months. Retention of α- and β-carotene content and vitamin A activity were >82% over 5 months for all conditions. Colour values (L, a, b) were unchanged over 5 months for A and B, but decreased gradually (P < 0.05) for C. No changes in moisture content, fat content, water activity, texture values and sensory values were observed over time for A and B, but changed (P < 0.05) for C. No sensory differences were observed by condition or time in colour. Carrot chips, packaged in partially vacuumed opaque pouches, can be stored for at least 5 months at 0–1 °C, 94–98% r.h. or 22–23 °C, 31–45% r.h.

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