LACTIC-ACID FERMENTATION INFLUENCE ON SUGAR CONTENT AND COLOR OF DEEP-FRIED CARROT CHIPS

Carrot chips with a light red-yellow colour were obtained by lactic ac id fermentation of carrot slices in a brine prior to deep-frying. The fermentation process decreased the content of reducing sugars up to 75 %, thereby restricting the extent of Maillard reactions during heating . Rinsing the slices after fermentation but prior to deep-frying enhan ced sugar removal. Three strains of Lactobacillus were tested. Strain NCIMB 40450 reduced sugar levels faster than strains NCDO 1193 and NCD O 1752. The best colour properties were obtained when carrot slices we re deep-fried after 24 h fermentation.