HAVUÇ CİPSİNDE İDEAL ÜRETİM PARAMETRELERİNİN BELİRLENMESİ

The aim of this study is to investigate the possibilities of carrots to be used as an alternative snack food. Carrots were cut into a certain thicknesses (1/1.5/ 2 mm), dried at a specific condition (4/5/6 min. at 100°C) and fried in hot oil at a specific condition (2/2.5/3 min. at 170/180/190°C). Then, 81 different carrot chips were produced. All samples were evaluated in terms of their sensory properties (appearance, crunch, flavor, general) and some analysis (texture, color, dry matter, water activity and total oil) were made on the 10 samples with the highest score. As a result of the evaluation, it was determined that the sample coded H/1.5/4/180/2 (1.5 mm thickness/100°C 4min. drying/180°C 2min. frying) has the most appropriate values. The content of this sample was determined in detail by additional analysis (vitamin A, C, beta-carotene, total sugar, dietary fiber, protein, ash and salt).