Abstract
ABSTRACT Kohlrabi is used for consumption in various regions of the world as, raw, cooked or fried. Heat and mass transfer phenomena take place during frying cause physicochemical changes, which affect the color and surface of the fried products. The effect of frying temperature on the color changes and center temperature change during deep fat frying of kohlrabi was investigated. The color scale parameters redness (a*), yellowness (b*) and lightness (L*), and color change intensity (∆E) were used to estimate color changes during frying as a function of oil temperature and time. L* value of fried kohlrabi decreased during frying but a* and b* values were increased. A first-order kinetic equation was used for each one of the three color parameters, in which the rate constant is a function of oil temperatures. The results showed that oil temperature has a significant effect on the color parameters. Different kinetic models were used to fit the experimental data, and the results revealed that the power model was the most suitable to describe the color change intensity (∆E). Center temperature of kohlrabi slice increased with an increase in oil temperature and time during frying.
Highlights
Kohlrabi (Brassica oleracea var. gongylodes), belonging to the family Cruciferae (Brassicaceae), is a biennial, herbaceous vegetable crop grown as an annual that produces a swollen, bulb-like stem
The results showed that oil temperature has a significant effect on the color parameters
Different kinetic models were used to fit the experimental data, and the results revealed that the power model was the most suitable to describe the color change intensity (ΔE)
Summary
Kohlrabi (Brassica oleracea var. gongylodes), belonging to the family Cruciferae (Brassicaceae), is a biennial, herbaceous vegetable crop grown as an annual that produces a swollen, bulb-like stem. Gongylodes), belonging to the family Cruciferae (Brassicaceae), is a biennial, herbaceous vegetable crop grown as an annual that produces a swollen, bulb-like stem. It is a minor crop grown in temperate countries and in some subtropical areas. The tuber is harvested before it becomes tough or woody.[1] Kohlrabi is used for consumption in various regions of the world as, raw, cooked or fried. Effect of cooking methods on the phytosterol content in nine selected vegetables studied by Shin, Park, and Lee.[2] Total phytosterol content was found to be high in raw kohlrabi at 138.99 mg/kg fw (0.01%). They produced kohlrabi based ovovegetarian diets using kohlrabi vegetable and provided a promising approach for improving the traditional meals and beneficial for human health
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