Tw. Aukrust et al., INFLUENCE OF BRINE COMPOSITION ON YIELD AND QUALITY OF DEEP-FRIED FERMENTED CARROT CHIPS, Lebensmittel-Wissenschaft + Technologie, 28(1), 1995, pp. 100-104
Deep-fried fermented carrot chips are a new product produced by includ
ing a fermentation step prior to the traditional deep-frying process.
Composition and osmolarity of the brine used in the fermentation stage
of carrot chips production were shown to be of importance for firing
time, fat content, yield and texture of the chips. In hypotonic brines
the water content of the carrot increased resulting in a prolonged fr
ying time and a darker product. When calcium was used in the brine a l
ower final pH was observed, and the fat absorption of the carrot durin
g frying was reduced. NaCl gave better colour and higher yield of chip
s. The yield increased with increasing amounts of salt in the brine ev
en though the Sat content decreased. Prolonged fermentation decreased
the yield of carrot chips. No simple relationship between brine compos
ition, texture, colour and yield could be described.