Carrot shreds can be prepared after blanching in boiling water and dipping in 70° Brix sugar solution containing 0.25% KMS for 30 min followed by drying in a cabinet drier at temperature 58 ± 2°C. The dehydrated carrot shreds gave the best sensory score and addition of sugar to the shreds before drying improved the solid content and chewing characteristics. These shreds were found to be the best as base material for the preparation of carrot halwa, rice pulao and carrot powder during the off-season, throughout the year. Dehydrated carrot shreds were packed in 200 and 400 gauge low density polyethylene (LDPE) and 200 gauge high density polyethylene (HDPE), and were stored at ambient (15-35°C) and low temperature (7 ± 1°C). Among packaging material, 200 gauge HDPE was found to be the best for retaining better quality of dehydrated shreds in respect of colour, flavour, texture and overall quality followed by 400 gauge LDPE pouches.
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