I have known that Carrot is good for the Heart & Eyes, Research have shown that Carrot have high Vitamine A & C....
Carrot chips - a functional food for alleviating vitamin A deficiency
Judy A. Driskell1 and Ahmad Sulaeman2
1Department of Nutrition and Health Sciences, University of Nebraska, Lincoln, NE 68583-0806, USA. Tel. 011-402-472-8975. Fax 011-402-472-1587. E-mail jdriskell@unl.edu.
2Department of Community Nutrition and Family Resources, Bogor Agricultural University, Bogor 16610, Indonesia, Tel. 062-251-621258, Fax 062-251-622276, E-mail: gmsk-ipb@indo.net.id
Abstract
Deep-fried carrot chips are an excellent source of bioavailable vitamin A since they contain the provitamin A carotenoids, α-, β-, and cis-9-β-carotenes, as well as lutein. They may be produced using canola, palm or partially dehydrogenated soybean oil as the frying medium, with optimum frying temperature being 165°C; pre-treatment of non-fried chips with sodium metabisulfite or erythrobic acid results in a better product. The carrot chips produced have good physicochemical characteristics and both trained and consumer panellists indicated that the products had a pleasant taste and appealing appearance. Storage of chips for 5 months showed that the degree of retention of provitamin A carotenoids during this period ranged from 87 to 92%. Moreover, fried carrot chips, when fed to vitamin A-deficient gerbils, succeeded in reversing vitamin A deficiency. Results of studies have indicated that deep fried carrot chips have excellent potential for use as a functional food for alleviating vitamin A deficiency, as well as being a carotenoid-rich snack food.
Keywords: carrot chips, carotenoids, β-carotene, vitamin A deficiency, functional foods..Read More...
Food Science Central from IFIS Publishing
Carrot chips - a functional food for alleviating vitamin A deficiency
Judy A. Driskell1 and Ahmad Sulaeman2
1Department of Nutrition and Health Sciences, University of Nebraska, Lincoln, NE 68583-0806, USA. Tel. 011-402-472-8975. Fax 011-402-472-1587. E-mail jdriskell@unl.edu.
2Department of Community Nutrition and Family Resources, Bogor Agricultural University, Bogor 16610, Indonesia, Tel. 062-251-621258, Fax 062-251-622276, E-mail: gmsk-ipb@indo.net.id
Abstract
Deep-fried carrot chips are an excellent source of bioavailable vitamin A since they contain the provitamin A carotenoids, α-, β-, and cis-9-β-carotenes, as well as lutein. They may be produced using canola, palm or partially dehydrogenated soybean oil as the frying medium, with optimum frying temperature being 165°C; pre-treatment of non-fried chips with sodium metabisulfite or erythrobic acid results in a better product. The carrot chips produced have good physicochemical characteristics and both trained and consumer panellists indicated that the products had a pleasant taste and appealing appearance. Storage of chips for 5 months showed that the degree of retention of provitamin A carotenoids during this period ranged from 87 to 92%. Moreover, fried carrot chips, when fed to vitamin A-deficient gerbils, succeeded in reversing vitamin A deficiency. Results of studies have indicated that deep fried carrot chips have excellent potential for use as a functional food for alleviating vitamin A deficiency, as well as being a carotenoid-rich snack food.
Keywords: carrot chips, carotenoids, β-carotene, vitamin A deficiency, functional foods..Read More...
Food Science Central from IFIS Publishing
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