EFFECT OF FRYING TIME AND TEMPERATURE ON CHARACTERISTICS OF CARROT (DAUCUS CAROTA, L.) CHIPS USING VACUUM FRYING.
- Department of Agricultural Product Technology, Faculty of Agricultural Technology, Andalas University, Kampus Unand Limau Manis Padang, Indonesia-25163.
- Abstract
- Keywords
- Cite This Article as
- Corresponding Author
This study investigated the effect of temperature and frying time on characteristics (crude fiber, vitamin C, free fatty acid and total carotenoids content) of carrot chips using vacuum frying machine. The experiment was conducted in processing house of horticultural products at Nagari Batu Palano, Sungai Pua, Agam and Laboratory of Department of Agricultural Product Technology, Faculty of Agricultural Product Technology, Universitas Andalas, Padang from August to October 2015. This study used a completely randomized design (CRD) 3x3 factorial design. The first factor is frying temperature (800C/A1, 85oC/A2, 90oC/A3) and the second factor is frying time (50 minutes/B1, 60 minutes/B2, 70 minutes/B3). The results showed the optimum frying temperature is 90°C and optimum frying time is 50 minutes (A3B1 treatment) which a value of 15.66% crude fiber content, vitamin C 0.19%, free fatty acid (FFA) 3.91% and total carotenoids 6485.50 mg/ 100g.
[Ismed. (2016); EFFECT OF FRYING TIME AND TEMPERATURE ON CHARACTERISTICS OF CARROT (DAUCUS CAROTA, L.) CHIPS USING VACUUM FRYING. Int. J. of Adv. Res. 4 (Nov). 348-353] (ISSN 2320-5407). www.journalijar.com
