EFFECT OF DIFFERENT DRYING TEMPERATURE ON THE QUALITY OF DEHYDRATED CARROT SHREDSQurtulanea, Imtiyaz A. Zargara, Sheikh Mehraj-ud-udinb, I.A. Bisatic and Avanish Kumarc
Experiments were conducted to study The effect of different drying temperature on the quality of dehydrated carrot shreds. The quality of dried shreds were determined on the basis of physico-chemical characteristics viz. Moisture content, Ash content, Carotene content, Vitamin A content, Rehydration ratio and Dehydration ratio and Microbial load i.e. mould count. Carrot shreds were prepared after blanching in boiling water and dipping in solution containing 0.25% KMS for 15 min followed by drying in a cabinet tray drier at five different temperatures i.e. 50°C, 55°C, 60°C, 65°C, 70°C. The drying temperature and pre treatment as blanching had a significant effect on quality attributes.
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