Vol. 7, Issue 6 (2019)
Effect of slice thickness on overall acceptability of Osmo-convectively dried carrot slices
Author(s): PG More and SU Khodke
Abstract: Carrot is grown all over the world for its fleshly delicious, attractive edible roots and have important place in human diet. Carrot has remarkable nutritional and health benefits and hence to make it convenient and easily available in offseason, osmotic dehydration followed by mechanical drying is one of the processing techniques to make the self stable and ready to eat products. In the present work, different slice thickness was evaluated for its effect on osmotic dehydration characteristics, hardness, total colour difference and overall acceptability. Sugar solution concentration of 50 oBrix and 50 oC temperature was used for osmosis process for four hour immersion time. Mass transfer parameter such as weight reduction, solid gain, water loss and total colour difference during osmotic dehydration increased with decrease in slice thickness, whereas hardness has liner effect on slice thickness. Carrot slice of 3mm thickness scored higher score in all organoleptic quality parameter.
Pages: 1357-1360 | 330 Views 134 Downloads
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How to cite this article:
PG More, SU Khodke. Effect of slice thickness on overall acceptability of Osmo-convectively dried carrot slices. Int J Chem Stud 2019;7(6):1357-1360.
