Optimization of Humectants and Drying methods for Development of Osmo dried Carrot slices

Abstract

newline In the present study, osmo-dried carrot slices were prepared by dipping the carrot slices in different humectantsviz.sugar, glycerol and maltitol(35 and 45 per cent) for 6 hours followed by cabinet drying(55and#730;±5and#730;C).Among thesepre-treatments carrot slices treated with45 per cent glycerol showed highest water solubility index (0.9 g per g), water absorption index (3.71 g per g), and#946;-carotene (37.77mg per 100g) and colour values (L*=53.84 a*=13.62 b*=23.74) whereas water activity (0.40) was lowest. In second experiment the carrot slices werepre-treated with 45 per cent glycerol followed by drying by different methods i.e.cabinet, solar, microwave, solar+ microwave and cabinet + microwave.Carrot slices dried in cabinet dryer showed better results ascrude fibre (4.73 per cent), calcium (23.43mg per 100g), and#946;-carotene (37.70mg per 100g), total phenolic content (65.58mgGAE per 100g) and antioxidant activity (45.91 per cent) were highest.During storage an increasing trend was observed in moisture content, a* values and total sugars, whiletotal ash, crude fibre, antioxidant activity, total phenols, minerals andand#946;-carotene decreased. On the basis of sensory evaluation in osmo-dried carrot slices, treatment T1(cabinet drying) wasadjudged the best as it attained highest mean scores for colour (7.88), taste (8.37), texture (7.78) and overall acceptability (7.81). newlineIn experiment third, carrot powder was prepared from carrot slices and used for makinginstant carrot halwa premix with incorporationof stevia powderin different proportions (T1:50:00, T2:48:03, T3:44:06, T4:41:09 and T5:38:12) and other ingredients such as milk powder, desiccated coconut and cardamom powder. The carrot halwa premixes were packed in laminates and stored for the period of 90 days under ambient conditions. It was observed that mean values of crude fibre (9.62 per cent) antioxidant activity (64.82 per cent), phenoliccontent(75.13mgGAE per 100g), calcium(26.42mg per 100g) and and#946;-carotene (40.41mg per 100g) were highest in T1 (50:00: carrot powd