Effect of size of Osmo-dehydrated carrot shreds on quality of Redimix of Gajarhalva

Abstract

Fruits and vegetable contribute a major source of nutrients and integral part of daily human diet. Consumption of carrot in daily diet is increasing day by day due to its high nutritional value and health awareness of people. Traditional method of preparation of Gajarhalva is time consuming. Hence, the Redimix was formulated using osmo-dehydrated carrot shreds, skim milk powder and coconut meal. The experiment was planned to assess the effect of size of shreds on overall acceptability of Redimix of Gajarhalva and also to evaluate quality of Redimix during ambient storage. Liner correlation was observed in water absorption index with size of carrot shreds. Ready to serve form of halva prepared from smaller size shreds showed more stickiness than large shreds. Highest L* and lowest a* was observed for Gajarhalva prepared from large sized carrot shreds. Ready to serve Gajarhalva prepared from medium size carrot shreds exhibited significant overall acceptance. Gradual decrease in the colour of samples was observed during storage. There was not much difference found in consistency of stored Redimix samples. Aluminium laminated foil indicated very less increase in FFA and water activity values as compared to PET during the storage period of three months.