Osmotic dehydration of carrot shreds for gazraila preparation

Singh, H

H. Singh, Osmotic dehydration of carrot shreds for gazraila preparation, J FD SCI M, 38(2), 2001, pp. 152-154

9

INGLESE

Article

Food Science/Nutrition

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

0022-1155 → ACNP

38

2

2001

152 - 154

ISI

0022-1155(200103/04)38:2<152:ODOCSF>2.0.ZU;2-3

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.