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The effect of blanching on quality attributes of dehydrated carrots during long-term storage.

Singh Negi, P. and Kumar Roy, S. (2001) The effect of blanching on quality attributes of dehydrated carrots during long-term storage. European Food Research and Technology, 212 (4). 445-448, 24 ref..

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Abstract

Effect of blanching on retention of beta-carotene and ascorbic acid, as well as on non-enzymic browning (NEB) during storage of dehydrated carrot slices was studied. Blanched carrots contained higher beta-carotene but lower ascorbic acid concn. than their unblanched counterparts just after drying, whereas NEB was unaffected by blanching. During storage of dehydrated carrots, a decrease in beta-carotene and ascorbic acid contents and an increase in NEB values was observed. Blanching was helpful in limiting loss of quality parameters irrespective of storage and packaging conditions.

Item Type: Article
Uncontrolled Keywords: ASCORBIC-ACID; BLANCHING-; BROWNING-; CAROTENES-; CARROTS-; DRYING-; STORAGE-; beta-CAROTENE; NONENZYMIC-BROWNING
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
600 Technology > 08 Food technology > 23 Vegetables > 04 Carrot
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Jul 2011 05:12
Last Modified: 28 Dec 2011 09:59
URI: http://ir.cftri.com/id/eprint/7655

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