Physico-chemical changes in osmotically dehydrated carrot slices during storage

Abstract

Process for preparation of carrot slices using osmotic dehydration was standardized. Fresh carrots were washed, lye peeled (5% NaOH for2 min) and slices of 3-4 mm thickness were prepared. The carrot slices was soaked in 40, 50, 60, 70° Brix sugar syrup containing 0.1% citric acid + 0.1% KMS + 0.1% NaMs and control (0.1% KMS for 10 min) respectively. After 20 h and 40 h soaking, drained using cloth and then cabinet drying at 55-60°C for up to 14-15% moisture content was done. The dried products were packed in plastic punnets and stored at ambient condition for 6 months. The physical, chemical and organoleptic changes were monitored for 6 months. The osmo-dried carrot slices prepared 60°Brix sugar syrup containing 0.1% citric acid+ 0.1% KMS+ 0.1% NaMS were found better with respect to colour, appearance, flavour, texture, taste and overall acceptability with non-stickiness of the product. Storage study showed that there was marginal decrease in moisture content and organoleptic quality and increase in total sugars and reducing sugars content of osmodried carrot slices.