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

Ahmad Sulaeman, Laurie Keeler, David W. Giraud, Steve L. Taylor, Judy A. Driskell

Research output: Contribution to journalArticle

12 Citations (Scopus)

Abstract

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.

Original languageEnglish (US)
Pages (from-to)603-613
Number of pages11
JournalInternational Journal of Food Science and Technology
Volume38
Issue number5
DOIs
StatePublished - Jun 1 2003

Fingerprint

Daucus carota
Carotenoids
pouches
carrots
carotenoids
Color
Linear low density polyethylenes
Polyesters
color
polyesters
Polyethylene
Vacuum
Oils and fats
films (materials)
water activity
polyethylene
Water content
Moisture
Textures
texture

Keywords

  • Colour
  • Shelf-life
  • Storage conditions
  • Texture
  • Vitamin A activity
  • Water

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering

Cite this

Changes in carotenoid, physicochemical and sensory values of deep-fried carrot chips during storage. / Sulaeman, Ahmad; Keeler, Laurie; Giraud, David W.; Taylor, Steve L.; Driskell, Judy A.

In: International Journal of Food Science and Technology, Vol. 38, No. 5, 01.06.2003, p. 603-613.

Research output: Contribution to journalArticle

Sulaeman, Ahmad ; Keeler, Laurie ; Giraud, David W. ; Taylor, Steve L. ; Driskell, Judy A. / Changes in carotenoid, physicochemical and sensory values of deep-fried carrot chips during storage. In: International Journal of Food Science and Technology. 2003 ; Vol. 38, No. 5. pp. 603-613.
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