INFLUENCE OF BRINE COMPOSITION ON YIELD AND QUALITY OF DEEP-FRIED FERMENTED CARROT CHIPS

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.