Value Added Products From Dehydrated Carrot (Daucus Carota)

Shwetha, G. (2007) Value Added Products From Dehydrated Carrot (Daucus Carota). [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	An attempt has been made to study the effect of pretreatments and dehydration of on various constituents of carrots. Dehydrated carrot powder was prepared by subjecting the fresh carrot to various predrying treatments followed by drying. The powders were then analysed for their nutrient composition and various products were standardized from these carrot powders. Two products, i.e soup mix and instant beverage powders were prepared and analysed for its nutrient composition and physicochemical characteristics initially and after two months. It was found that all the constituents were decreased after two months of storage period, only non-reducing sugar was found to be increasing. The products were subjected to the organoleptic analysis and their acceptability was analysed. Both the products were subjected to ERH (Equilibrium Relative Humidity) studies and their Relative humidity was found out. The RH(Relative Humidity) of soup mix was found to be 44% and RH of instant beverage powder was found to be 33%. It was concluded that both the products were highly hygroscopic and required a special packaging material (Metalised polyester polyethylene pouches) and oxygen free packaging for their storage. The results of the study confirmed that dehydration is the most convenient way of preserving carrots, pre-treatments employed earlier to dehydration improves the colour retention and nutrient retention of dehydrated carrots. Addition of carrot powders to convenient food formulations enhanced the nutritive quality of those foods and is a best natural colourant. Carrot powders (Cabinet dried and spray dried) could find application as natural food colourants and in value addition of provitamin A to foods.
Uncontrolled Keywords:	value added products dehydrated carrot soup mix instant beverage powders pre-drying treatments
Subjects:	600 Technology > 08 Food technology > 23 Vegetables > 04 Carrot 600 Technology > 08 Food technology > 18 Processed foods
Divisions:	Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	23 Jul 2007 10:24
Last Modified:	28 Dec 2011 09:29
URI:	http://ir.cftri.res.in/id/eprint/1325

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