Food & Beverages

Biography

Biography: Erdogan Kucukoner

Abstract

In this study it was aimed to investigate textural change of carrot slices under effects of different frying conditions. For this purpose frying time and temperature were studied. Additionally slice thickness change was also considered in this extent. Three slice thickness (2, 3, and 4 mm), two temperature levels (160 and 180°C) and five process time periods (1, 2, 3, 5, 8 and 10 min) were taken under consideration. Sunflower oil was selected as frying oil. Carrots were manually peeled and then slices at desired thickness. Before frying, slices were held in boiling water for 90 s. Thermal process at this extent was found to be long enough to achieve more than 80% enzyme inactivation. After thermal process carrots were fried at specified process conditions of the deep fat frying process. After frying to determine textural profile TPA analysis and was performed and carrot slices were examined in terms of hardness, elasticity, cohesion, chewiness, firmness. Slice thickness, frying time and temperature, all were found to be statistically significant on textural change of process material during frying for slice hardness, elasticity, cohesion, chewiness, and firmness (p<0.05). Carrot slices were classified according to thickness and for each level textural properties of carrot slices were examined by comparing their values measured at fresh-cut, thermally processed and fried slices. Hardness and firmness were investigated in this part of the study. Textural change in carrot slices, depending on process steps was found to be significant at different extent for hardness and firmness values (p<0.05).