Changes in quality of ready-to-eat dehydrated carrot shreds during storage.

摘要

Influence of temperature (7-35 degrees C) and storage period (1-3 months) on the quality of ready-to-eat dehydrated carrot shreds were investigated. Shreds which are light in wt. and can be eaten as such without any prior preparation or used for the preparation of other carrot products, such as halwa, ice cream, shakes, biscuits and rice pulao, could be stored at low temp. (7.0 degrees C) for up to 3 months without loss of colour, flavour or texture. Low temp. helped in retaining higher levels of total carotenoids and beta-carotene in the ready-to-eat dehydrated carrot shreds.