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Physico-chemical changes in osmotically dehydrated carrot slices during storage

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Title Physico-chemical changes in osmotically dehydrated carrot slices during storage
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Creator R Selvakumar
RB Tiwari
 
Subject carrot, lye peel, osmo-dried, organoleptic
 
Description Not Available
Process for preparation of carrot slices using osmotic dehydration was standardized. Fresh carrots were washed, lye peeled (5% NaOH for2 min) and slices of 3-4 mm thickness were prepared. The carrot slices was soaked in 40, 50, 60, 70° Brix sugar syrup containing 0.1% citric acid + 0.1% KMS + 0.1% NaMs and control (0.1% KMS for 10 min) respectively. After 20 h and 40 h soaking, drained using cloth and then cabinet drying at 55-60°C for up to 14-15% moisture content was done. The dried products were packed in plastic punnets and stored at ambient condition for 6 months. The physical, chemical and organoleptic changes were monitored for 6 months. The osmo-dried carrot slices prepared 60°Brix sugar syrup containing 0.1% citric acid+ 0.1% KMS+ 0.1% NaMS were found better with respect to colour, appearance, flavour, texture, taste and overall acceptability with non-stickiness of the product. Storage study showed that there was marginal decrease in moisture content and organoleptic quality and increase in total sugars and reducing sugars content of osmodried carrot slices.
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Date 2019-03-18T06:49:27Z
2019-03-18T06:49:27Z
2018-08-23
 
Type Research Paper
 
Identifier Selvakumar R and Tiwari RB Physico-chemical changes in osmotically dehydrated carrot slices during storage Int. J. Chem. Stud., 2018; 6(5): 1685-1690
P-ISSN: 2349–8528 E-ISSN: 2321–4902
http://krishi.icar.gov.in/jspui/handle/123456789/17366
 
Language English
 
Relation Not Available;
 
Publisher Cemi Journal