Effect of Drying Methods and Storage on Quality of Ready-to-eat Dehydrated Carrot Shreds

摘要

The investigation was carried out to evaluate the effect of drying methods and storage conditions on the quality of ready-to-eat dehydrated carrot shreds made from tropical orange coloured mature carrots. The prepared carrot shreds were blanched in boiling water for pre-standardized time, and dipped in sugar solution for 30 min. The shreds were drained, and dehydrated in a cabinet dryer a low-temperature dryer at temperature of 58±2°C and 40±2°C, respectively, up to final moisture content of 3-5per cent. It took 9 and 12 h, respectively, for drying in cabinet dryer and low temperature dryer. Results indicated that cabinet dryer was better for dehydration of carrot shreds as compared to low temperature dryer, as it retained higher amount of p-carotene, total carotenoids, rehydration ratio, and low non-enzymatic browning in the finished product, and also took less time for bulk drying of the product. Dehydrated carrot shreds were packed in 200g HDPE pouches and stored at room temperature and lowtemperature for storage study. It was found that carrot shreds could be stored at room temperature up to 3 months without loss of colour, flavour and texture; and up to 6 months at low temperature (7°C). However, the quality of the product was significantly affected by storage temperature and period of storage.