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Title : healthy chips in all shapes and sizes
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healthy chips in all shapes and sizes

Although, most of whom can only imagine potatoes or yams be chipped, various other vegetables can also be carrots, beets USED-, aubergine / eggplant, zucchini, turnip, cucumber, etc. These are more nutritious than fried versions as insignificant or no oil is required in its preparation. Different kinds of spices such as mint, paprika, lemon, tamarind, etc. can be used to improve the taste.

vegetable chips can easily fit into a weight control plan, not fried but dry ones. You must have heard about the latest health food - kale chips that are selling at a rate of about 300rs to 250gms. dehydrated vegetables chips are currently trend as health foods, and it is suggested tries to innovate them and also your own.

Although, most of whom can only imagine potatoes or yams be chipped, various other vegetables can also be carrots, beets USED-, eggplant, zucchini, turnip, cucumber, etc. These are more nutritious than fried versions as required negligible or no oil in their preparation. Different kinds of spices such as mint, paprika, lemon, tamarind, etc. can be used to improve the taste.

Steps to consider before making vegetable chips:

Proper cleaning - Elimination of any decayed portion, bruised or spoiled the vegetable is very important for vegetables last longer. Also removal of woody portions or the core where necessary can ensure that the final product is more evenly cooked and has a uniform texture.

Pre-treatment of vegetab he - To prepare the dehydrated chips, vegetables have to be pre-treated in a certain way. This applies especially when we have a longer life. Basically any required to be stored for time needs to be processed so that the activity of microorganisms in thing stops. Therefore, some vegetables like tomatoes, pumpkins, etc need to be blanched before dehydration. Bleaching involves heating in water at very high temperatures that aid in destroying enzymes in the plant.

Suitable tools for cutting - It is preferable to cut the vegetables using a processor or food slicer so that the pieces are of uniform size. This ensures that the same intensity of heat will cause even drying for all parts. Otherwise, a large piece may require a longer time compared to a smaller dehydration.

drying effect on the nutritional quality

I know that the main question looming in his mind is that - are nutrients retained after this high temperature exposure. Well, we have gone through some studies and found the following:

Dehydration leads to a substantial loss of vitamin C which is a sensitive vitamin heat

antioxidants -The related pigment colors of vegetables are preserved even after eganthocyanins mostly dehydration and capsaicin

-Beta carotene is also not affected by the drying process

-Fiber content remains the same

So go ahead and make your own bag of chips colorful and healthy. Since dehydration can increase shelf life, you can keep seasonal vegetables to be enjoyed later as well. However, it is advisable to dehydrate small amounts at a time in order to be used within a short time and make fresh every time. Enjoy free snacks guilt and share with friends.

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References:

http://www.clemson.edu/extension/hgic/food/food_safety/preservation/hgic3085.html

1. H. Hui, E. Özgül Evranuz Vehicle care Manual processing and, second edition

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