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Influence of Pre-Treatment and Drying Methods on the Quality of Dried Carrot Properties as Snacks by Anna Ignaczak; Agnieszka Salamon; Jolanta Kowalska; Agata Marzec; Hanna Kowalska is a scholarly article available to read on EtoBox.

What is Influence of Pre-Treatment and Drying Methods on the Quality of Dried Carrot Properties as Snacks about?

The aim of the current research was to evaluate the effect of pre-treatment and drying methods on the properties of dried carrots. Carrots were blanched (B) (1 or 3 min) or osmotic dehydrated (OD) (15 or 30 min) and dried by either convection (CD), microwave-convection (MW-CD), microwave-vacuum (MVD), or freeze-drying (FD). FD carrots showed the highest dry matter content (93.6–95.8%) and the lowest water activity (0.24–0.38). MVD carrots had lower dry matter content (79.5–95.8%) and two times more water activity (0.447–0.637) than FD. The highest color difference (∆E) in relation to raw material was noted in MVD samples (22–35) and the smallest in CD and FD (7–18), mainly due to the increase in brightness of the dried carrot. In general dried MCD carrot samples were characterized by the highest max force (hardness) (21.6–42.5 N; on average 34.7 N) in the breaking test and the lowest hardness was observed in the CD (10.8 N) ones. Pre-treatment and drying caused a significant decrease in the content of carotenoids (2.0–2.7 times) and chlorophyll (2.7–4.5 times) compared to the fresh carrot but a retention or increase in the total content of phenolics and antioxidant activity, especi

Author

Anna Ignaczak; Agnieszka Salamon; Jolanta Kowalska; Agata Marzec; Hanna Kowalska

Publisher

MDPI AG

Published

2023

Language

EN