×
Suggest this Article to:
TOP INDEXERS
Public Article
-
verified
EFFECT OF SLICE TO SOLUTION RATIO ON MASS TRANSFER AND SENSORY QUALITY OF OSMOTICALLY DEHYDRATED CARROT SLICES
ISSN: 2277 - 7601
Publisher: author
EFFECT OF SLICE TO SOLUTION RATIO ON MASS TRANSFER AND SENSORY QUALITY OF OSMOTICALLY DEHYDRATED CARROT SLICES
Indexed in
Agriculture and Food Sciences
ARTICLE-FACTOR
1.3
Article Basics Score: 3
Article Transparency Score: 2
Article Operation Score: 3
Article Articles Score: 2
Article Accessibility Score: 3
SUBMIT PAPER ASK QUESTION
International Category Code (ICC):
ICC-0202
Publisher: Kiran Abasaheb More
International Journal Address (IAA):
IAA.ZONE/2277392777601
eISSN
:
2277 - 7601
VALID
ISSN Validator
Abstract
Carrot is an important vegetable in human diet used for its delicious taste in salads as well as for the preparation of processed products. Osmotic dehydration is very useful technique used for the preparation of dried products. Hence the present experiment was carried out to optimize the slice to solution ratio for preparing osmo-dehydrated carrot slices. Slice to sugar solution ratio was varied from 1:2 to 1:6 and its effect on mass transfer kinetics and sensory parameters were assessed. Carrot slices were dipped in 50o Brix sugar solution having 50 degree Celsius temperature for 4 hour. It was observed that weight reduction, weight loss and solid gain percentage were increased with increase in slice to sugar solution ratio. While Moisture content of osmosed carrot slices was decreased with increase in slice to sugar solution ratio. However, sensory score was highest for 1:4 slice to solution ratio in respect of overall acceptability.
