Present address: Department of Community Nutrition and Family Resources, Bogor Agricultural University, IPB Darmaga Campus, Bogor 16680, Indonesia.
Changes in carotenoid, physicochemical and sensory values of deep-fried carrot chips during storage
Article first published online: 14 MAY 2003
International Journal of Food Science & Technology
Volume 38, Issue 5, pages 603–613, June 2003
How to Cite
Sulaeman, A., Keeler, L., Giraud, D. W., Taylor, S. L. and Driskell, J. A. (2003), Changes in carotenoid, physicochemical and sensory values of deep-fried carrot chips during storage. International Journal of Food Science & Technology, 38: 603–613. doi: 10.1046/j.1365-2621.2003.00689.x
- Issue published online: 14 MAY 2003
- Article first published online: 14 MAY 2003
- (Received 10 June 2001; Accepted in revised form 2 December 2002)
- storage conditions;
- vitamin A activity;
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.