E. Slinde et al., LACTIC-ACID FERMENTATION INFLUENCE ON SUGAR CONTENT AND COLOR OF DEEP-FRIED CARROT CHIPS, Food research international, 26(4), 1993, pp. 255-260
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.