Carrot slices were subjected to one of the following experiments prior to deep-frying: (A)
dehydration/
rehydration, (B) soaking in different
antioxidants, and (C) fermentation with/without blanching. There were no significant differences (P > or = 0.05) in
carotenoid contents among carrot chips treated with/without
dehydration. Soaking in
sodium metabisulfite resulted in the highest
carotenoid content and lightness (L), redness (a), and yellowness (b) values among the
antioxidant treatments. Fermentation without blanching significantly decreased (P < 0.05)
carotenoid content,
vitamin A activity, and fat content.
Dehydration and fermentation with blanching significantly increased (P < 0.05) the lightness (L), redness (a), and yellowness (b) values of the chips.
Dehydration/
rehydration, but not
antioxidant and fermentation, significantly decreased (P < 0.05) the water activity of the chips. The textural values of carrot chips prepared using
sodium metabisulfite, without
dehydration and without fermentation, were the lowest among other treatments which suggests the crispiest. Carrot chips prepared using
sodium metabisulfite, without
dehydration and without fermentation, had the highest
carotenoid content and retention, and the highest overall acceptability score.