Журнал пищевой промышленности и технологий

Абстрактный

Preparation and Quality Evaluation of Dehydrated Carrot and Onion Slices

Naimish Gupta and Shukla RN

Studies were conducted to determine the effect of different drying temperatures on the carrot and onion slices that were blanched with hot water and potassium meta bisulphite (KMS) then dipped in 0.25% for 20 min. Pre-treated to drying carrot and onion slices were dehydrated in cabinet tray dryer at four different temperatures viz. 50°C, 60°C, 70°C and 80°C. Dehydrated products were then packed in LDPE and stored at ambient temperatures. The products were analysed for physico-chemical, microbial and sensory attributes at regular interval of 0 days, 15 days and 30 days during one-month storage period, the results were compared with the control sample. It was observed that moisture content and rehydration ratio increased during storage period but moisture content showed decreasing trend with increasing temperatures. There was decrease in β-carotene, Vitamin A content and organoleptic properties. However, no significant effect on ash content was observed during storage. The treated samples showed better nutritive value than the control sample. Finished product had no mould count which means the product remained microbiologically sterile during entire storage period. It was observed that the products dehydrated at 50°C and 60°C were best among all the samples.