Osmotic dehydration of carrot shreds for gazraila preparation

Authors
Citation
H. Singh, Osmotic dehydration of carrot shreds for gazraila preparation, J FD SCI M, 38(2), 2001, pp. 152-154
Citations number
9
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
2
Year of publication
2001
Pages
152 - 154
Database
ISI
SICI code
0022-1155(200103/04)38:2<152:ODOCSF>2.0.ZU;2-3
Abstract
Dehyration of carrot shreds was carried out by concentrating the material f irst in sucrose solution (50 degrees Brix) at room temperature prior to dry ing in cabinet drier at 55 +/- 1 degreesC. Half of the initial moisture con tent was removed during the initial 30 min of osmosis and additional 6 h we re required to reduce the moisture content of the osmosed carrot shreds to 5.8%. On the other hand, for the un-osmosed carrot shreds, the drying time was 12 h at 55 +/- 1 degreesC. The moisture sorption isotherm studies revea led that the un-osmosed dehydrated carrot shreds were more hygroscopic as c ompared to the osmosed dehydrated sample and required a lower RH for safe s torage. Gazraila made from osmosed dehydrated shreds received higher scores for all sensory parameters.