Response Surface Optimization of the Oil Absorption and Sensory Attributes of Fried Carrot Chips Under the Effect of Aleo Vera Gel concentration, Frying Time and Temperature

Different factors affect on the quality and quantity of oil content in fried products, of which frying time and temperature are two main factors. Also the effective role of hydrocolloids in reducing the oil absorption of fried products (food products) has been demonstrated in many researches but few studies have been done on the role of Aleo Vera gel in low fat fried products. Therefore, in this study, the effect of Aleo Vera gel concentration, frying time and temperature on the oil absorption and quality attributes of fried carrot chips wad investigated. The effect of different concentrations of Aleo Vera gel as a hydrocolloid (0, 10 and 20% W/V), frying temperature (150, 170 and 190 0C) and frying time (2, 4 and 6 minutes) on the oil absorption and quality attributes of fried carrot chips was optimized by response surface method. All the experiments were performed duplicate. The amount of water loss and oil absorption during frying was reduced with increasing of coating agent concentration. Also the moisture content of the sample was decreased by increasing the frying time and temperature, while oil absorption level was increased. The sensory evaluation results showed that the total acceptance of fried carrot chips increased when frying time and temperature increased, but decreased with the increasing the Aleo Vera gel concentration. Optimization results showed that the optimum processing conditions were frying time of 2 minutes, Aleo Vera gel concentration 6.94% and frying temperature of 182 0C; in these conditions, the quality attributes of fried carrot chips were in optimum level. Application of Aleo Vera gel coating can lead to produce low-fat fried carrot chips without adverse effects on sensory attributes of the final product