Effect of different drying pretreatments of carrot discards on quality characteristics of obtained powder upon storage

Document Type : Research Article

Authors

1 MSc graduated, Department of Food Science, College of Agriculture, University of Tabriz, Tabriz

2 Academic staff member of Food Research Group, Food and Agriculture Research Department, Standard Research Institute, Karaj

3 Professor, Department of Food Science, College of Agriculture, University of Tabriz, Tabriz

Abstract

Dehydration of fruits and vegetables is carried out for developing new products and long-term storing purposes. There are numerous detrimental reactions taking places while drying techniques, which can be eliminated by applying suitable pretreatment methods. In this study, effect of different pretreatments i.e. hot water blanching with citric acid (pH=4.5), cold water blanching with citric acid, hot water blanching and a control sample (with no pretreatment) were investigated on some quality characteristics of dries carrots . Carrot discards were dried in a cabin dryer at 85 °C with a hot air speed of 1 m/s until 2% final moisture and then powdered. Carrot powder stored for 3 months at ambient temperature of 25 °C. Fibre, ash and moisture content of obtained powders were measured. Phenolic compounds, vitamin C and carotenoids in stored carrot powders were measured in time intervals of 1, 45 and 90 days. Results showed that blanching led to a significant (p<0.05) increase carotenoid content of dried carrots due to the inactivation of pigment degrading enzymes in carrot. Hot water blanching increased phenolic compounds and decreased vitamin C content of dried carrots. However, hot water blanching with citric acid restricted vitamin C destruction process. Carotenoid and phenolic contents of carrot powder significantly (p<0.05) decreased upon storing times. However, blanching pretreatments compared to cold citric acid pretreatment and control diminished such decreasing trend. Concluding, results indicated that blanching pretreatment prior to dehydration of carrot can maintain carotenoids and phenolic compounds of obtained powder.

Graphical Abstract

Effect of different drying pretreatments of carrot discards on quality characteristics of obtained powder upon storage

Highlights

  • Hot water blanching as a pretreatment prior to drying leads to the enhancement of carotenoids in the dried carrots.
  • Addition of citric acid in blanching stage reduces the carotenoid content of the dried carrots.
  • Blanching pretreatment prior drying leads to the preservation of carrot total phenolic content.
  • Blanching as a pretreatment diminishes the deterioration of vit C content in the dried carrots.

Keywords

References

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Innovative Food Technologies
Volume 5, Issue 4
November 2018
Pages 557-566

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History

  • Receive Date: 30 April 2017
  • Revise Date: 15 August 2017
  • Accept Date: 30 August 2017

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