PMID- 24741157
OWN - NLM
STAT- PubMed-not-MEDLINE
DCOM- 20140417
LR  - 20240318
IS  - 0022-1155 (Print)
IS  - 0975-8402 (Electronic)
IS  - 0022-1155 (Linking)
VI  - 51
IP  - 4
DP  - 2014 Apr
TI  - Effect of treatments and packaging on the quality of dried carrot slices during 
      storage.
PG  - 645-54
LID - 10.1007/s13197-011-0575-x [doi]
AB  - The present investigation was undertaken to study the effect of treatments and 
      packaging on the quality of dried carrot slices during storage. Carrot cultivar 
      'Nantes' was sliced into 4.5 mm thick slices which were blanched in water at 
      95  degrees C for 4 min followed by dipping in 6% potassium metabisulphite (KMS) solution 
      for 40 min and 350 ppm potassium sorbate solution for 10 min prior to two stage 
      phase drying i.e. at 90 +/- 5  degrees C for 2 h and further drying at 60 +/- 5  degrees C for 7 h in 
      a cross-flow hot air cabinet dryer. The dried carrot slices were packed in 50 g 
      packages of aluminium foil laminate (AFL) (polyethylene, aluminium foil and 
      polyester) and high density polyethylene (HDPE) pouches having 32.5 mum and 
      56.0 mum thickness respectively and stored under ambient conditions 
      i.e.18.5-29.1  degrees C temperature and 44.4-60.4% relative humidity for 6 months. 
      Significant (p </= 0.05) increase was observed in the moisture content, water 
      activity, reducing sugars and non-enzymatic browning while total solids, total 
      soluble solids, titratable acidity, ascorbic acid, total sugars, pectin, 
      rehydration ratio, sulphur dioxide, sorbic acid and carotenoids decreased 
      significantly (p </= 0.05) during storage. Carrot slices pre-treated with 6% KMS 
      and packed in AFL pouches were found to retain best physico-chemical quality. The 
      curried product and soup prepared from dried slices from the same had highly 
      acceptable sensory quality with initial overall acceptability scores 8.2 and 8.5 
      for curried slices and soup respectively on 9-point hedonic scale. The overall 
      acceptability scores decreased from 8.2 to 7.9 and 8.5 to 7.7 in curried product 
      and soup respectively after 6 months storage. All the samples were microbially 
      safe during 6 months of storage.
FAU - Sra, S K
AU  - Sra SK
AD  - Punjab Horticultural Postharvest Technology Centre, Punjab Agricultural 
      University, Ludhiana, 141 004 India.
FAU - Sandhu, K S
AU  - Sandhu KS
AD  - Punjab Horticultural Postharvest Technology Centre, Punjab Agricultural 
      University, Ludhiana, 141 004 India.
FAU - Ahluwalia, P
AU  - Ahluwalia P
AD  - Department of Food Science & Technology, Punjab Agricultural University, 
      Ludhiana, 141 004 India.
LA  - eng
PT  - Journal Article
DEP - 20111022
PL  - India
TA  - J Food Sci Technol
JT  - Journal of food science and technology
JID - 0056471
PMC - PMC3982007
OTO - NOTNLM
OT  - Dried carrot slices
OT  - Packaging
OT  - Physico-chemical quality
OT  - Potassium metabisulphite
OT  - Potassium sorbate
OT  - Sensory quality
OT  - Storage
EDAT- 2014/04/18 06:00
MHDA- 2014/04/18 06:01
PMCR- 2015/04/01
CRDT- 2014/04/18 06:00
PHST- 2011/10/01 00:00 [revised]
PHST- 2011/10/10 00:00 [accepted]
PHST- 2014/04/18 06:00 [entrez]
PHST- 2014/04/18 06:00 [pubmed]
PHST- 2014/04/18 06:01 [medline]
PHST- 2015/04/01 00:00 [pmc-release]
AID - 575 [pii]
AID - 10.1007/s13197-011-0575-x [doi]
PST - ppublish
SO  - J Food Sci Technol. 2014 Apr;51(4):645-54. doi: 10.1007/s13197-011-0575-x. Epub 
      2011 Oct 22.