Preparation and Quality Evaluation of Dehydrated Carrot and Onion Slices

Naimish Gupta, Shukla RN
2017 Journal of Food Processing & Technology  
Studies were conducted to determine the effect of different drying temperatures on the carrot and onion slices that were blanched with hot water and potassium meta bisulphite (KMS) then dipped in 0.25% for 20 min. Pre-treated to drying carrot and onion slices were dehydrated in cabinet tray dryer at four different temperatures viz. 50°C, 60°C, 70°C and 80°C. Dehydrated products were then packed in LDPE and stored at ambient temperatures. The products were analysed for physico-chemical,
more » ... -chemical, microbial and sensory attributes at regular interval of 0 days, 15 days and 30 days during one-month storage period, the results were compared with the control sample. It was observed that moisture content and rehydration ratio increased during storage period but moisture content showed decreasing trend with increasing temperatures. There was decrease in β-carotene, Vitamin A content and organoleptic properties. However, no significant effect on ash content was observed during storage. The treated samples showed better nutritive value than the control sample. Finished product had no mould count which means the product remained microbiologically sterile during entire storage period. It was observed that the products dehydrated at 50°C and 60°C were best among all the samples. Carrot (Daucus carota) is an important vegetable, which has high nutritional value and utility. Carrot belongs to the family Umbelli ferae, genus Daucus, species Carota, and is one of the important root crops cultivated throughout the world for its fleshy edible roots cool season root vegetable grown extensively in various countries particularly during winter season in tropical regions. It finds wide application in day to day use for making carrot juice, carrot powder, terminated carrot sweetmeats, soups, stews carrot flakes etc. Carrot is known for its nutrient content viz., carotene and carotenoids, besides appreciable amounts of vitamins B1, B2, B6 and B12 vitamins and minerals. Hence, carrots occupy an important place in root vegetables for their multifaceted application, which in turn, results in the development of various processing operations for making different products and/or to extend shelf-life. Fresh carrots cannot be stored for more than 3-4 days under ordinary conditions, but shelf-life can be extended to 7-8 months if stored in crates covered with perforated plastic film at 0°C and 93-96 per cent relative humidity [4] . Onion belongs to the lily family amaryllidaceae, genus allium, species a. cepa, such as garlic and leeks. Dehydrated onion can be presented in powder, chunks, granules or slices. Its applications consider manufacturing of condiments, dehydrated or added to rehydrated meals. Dehydrated onion is used as condiment and flavouring agent in manufacturing of tomato ketchups, sauces, salad, pickles, chutneys, meat sausages, masala bread and buns, breakfast foods, etc. Dehydrated garlic is used for aids in digestion and for absorption of food having antiemetic and antiseptic properties and in some medicinal formulations. Allium crops are the most indispensable
doi:10.4172/2157-7110.1000692 fatcat:zxonkw5yjzahvmcyg7g2edm57q