Abstract
Carrot chips with a light red-yellow colour were obtained by lactic acid fermentation of carrot slices in a brine prior to deep-frying. The fermentation process decreased the content of reducing sugars up to 75%, thereby restricting the extent of Maillard reactions during heating. Rinsing the slices after fermentation but prior to deep-frying enhanced sugar removal. Three strains of Lactobacillus were tested. Strain NCIMB 40450 reduced sugar levels faster than strains NCDO 1193 and NCDO 1752. The best colour properties were obtained when carrot slices were deep-fried after 24 h fermentation.
Published Version
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