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Influence of Pre-Treatment and Drying Methods on the Quality of Dried Carrot Properties as Snacks

The aim of the current research was to evaluate the effect of pre-treatment and drying methods on the properties of dried carrots. Carrots were blanched (B) (1 or 3 min) or osmotic dehydrated (OD) (15 or 30 min) and dried by either convection (CD), microwave-convection (MW-CD), microwave-vacuum (MVD...

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Autores principales: Ignaczak, Anna, Salamon, Agnieszka, Kowalska, Jolanta, Marzec, Agata, Kowalska, Hanna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10490186/
https://www.ncbi.nlm.nih.gov/pubmed/37687236
http://dx.doi.org/10.3390/molecules28176407
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author Ignaczak, Anna
Salamon, Agnieszka
Kowalska, Jolanta
Marzec, Agata
Kowalska, Hanna
author_facet Ignaczak, Anna
Salamon, Agnieszka
Kowalska, Jolanta
Marzec, Agata
Kowalska, Hanna
author_sort Ignaczak, Anna
collection PubMed
description The aim of the current research was to evaluate the effect of pre-treatment and drying methods on the properties of dried carrots. Carrots were blanched (B) (1 or 3 min) or osmotic dehydrated (OD) (15 or 30 min) and dried by either convection (CD), microwave-convection (MW-CD), microwave-vacuum (MVD), or freeze-drying (FD). FD carrots showed the highest dry matter content (93.6–95.8%) and the lowest water activity (0.24–0.38). MVD carrots had lower dry matter content (79.5–95.8%) and two times more water activity (0.447–0.637) than FD. The highest color difference (∆E) in relation to raw material was noted in MVD samples (22–35) and the smallest in CD and FD (7–18), mainly due to the increase in brightness of the dried carrot. In general dried MCD carrot samples were characterized by the highest max force (hardness) (21.6–42.5 N; on average 34.7 N) in the breaking test and the lowest hardness was observed in the CD (10.8 N) ones. Pre-treatment and drying caused a significant decrease in the content of carotenoids (2.0–2.7 times) and chlorophyll (2.7–4.5 times) compared to the fresh carrot but a retention or increase in the total content of phenolics and antioxidant activity, especially in microwave-vacuum-dried carrots with an increase of even 2.7–2.9 times compared to raw material. High phenolic content (195.6–277.4 mg GA/100 g d.m.) was found in pre-osmotic dehydrated samples, and lower phenolic content was found in blanched samples (110.7–189.6 mg GA/100 g d.m.). Significantly, the highest average antioxidant activity was found in microwave-vacuum-dried samples (228.9 µmol Trolox/100 g d.m.). The results of this study indicate that microwave-vacuum-drying as an alternative to freeze-drying, including in combination with thermal or osmotic treatment, is very promising for the production of dried carrot snacks.
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spelling pubmed-104901862023-09-09 Influence of Pre-Treatment and Drying Methods on the Quality of Dried Carrot Properties as Snacks Ignaczak, Anna Salamon, Agnieszka Kowalska, Jolanta Marzec, Agata Kowalska, Hanna Molecules Article The aim of the current research was to evaluate the effect of pre-treatment and drying methods on the properties of dried carrots. Carrots were blanched (B) (1 or 3 min) or osmotic dehydrated (OD) (15 or 30 min) and dried by either convection (CD), microwave-convection (MW-CD), microwave-vacuum (MVD), or freeze-drying (FD). FD carrots showed the highest dry matter content (93.6–95.8%) and the lowest water activity (0.24–0.38). MVD carrots had lower dry matter content (79.5–95.8%) and two times more water activity (0.447–0.637) than FD. The highest color difference (∆E) in relation to raw material was noted in MVD samples (22–35) and the smallest in CD and FD (7–18), mainly due to the increase in brightness of the dried carrot. In general dried MCD carrot samples were characterized by the highest max force (hardness) (21.6–42.5 N; on average 34.7 N) in the breaking test and the lowest hardness was observed in the CD (10.8 N) ones. Pre-treatment and drying caused a significant decrease in the content of carotenoids (2.0–2.7 times) and chlorophyll (2.7–4.5 times) compared to the fresh carrot but a retention or increase in the total content of phenolics and antioxidant activity, especially in microwave-vacuum-dried carrots with an increase of even 2.7–2.9 times compared to raw material. High phenolic content (195.6–277.4 mg GA/100 g d.m.) was found in pre-osmotic dehydrated samples, and lower phenolic content was found in blanched samples (110.7–189.6 mg GA/100 g d.m.). Significantly, the highest average antioxidant activity was found in microwave-vacuum-dried samples (228.9 µmol Trolox/100 g d.m.). The results of this study indicate that microwave-vacuum-drying as an alternative to freeze-drying, including in combination with thermal or osmotic treatment, is very promising for the production of dried carrot snacks. MDPI 2023-09-02 /pmc/articles/PMC10490186/ /pubmed/37687236 http://dx.doi.org/10.3390/molecules28176407 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Ignaczak, Anna
Salamon, Agnieszka
Kowalska, Jolanta
Marzec, Agata
Kowalska, Hanna
Influence of Pre-Treatment and Drying Methods on the Quality of Dried Carrot Properties as Snacks
title Influence of Pre-Treatment and Drying Methods on the Quality of Dried Carrot Properties as Snacks
title_full Influence of Pre-Treatment and Drying Methods on the Quality of Dried Carrot Properties as Snacks
title_fullStr Influence of Pre-Treatment and Drying Methods on the Quality of Dried Carrot Properties as Snacks
title_full_unstemmed Influence of Pre-Treatment and Drying Methods on the Quality of Dried Carrot Properties as Snacks
title_short Influence of Pre-Treatment and Drying Methods on the Quality of Dried Carrot Properties as Snacks
title_sort influence of pre-treatment and drying methods on the quality of dried carrot properties as snacks
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10490186/
https://www.ncbi.nlm.nih.gov/pubmed/37687236
http://dx.doi.org/10.3390/molecules28176407
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