alexa Effect of Pre-treatments on Physical and Sensory Qualities of Dehydrated Carrot Slices

OMICS International organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Effect of Pre-treatments on Physical and Sensory Qualities of Dehydrated Carrot Slices

Carrot is a popular cool season crop grown throughout India. It is used as raw as well as cooked form. The preservation methods such as dehydration, canning, and pickling can be successfully adopted to preserve carrot for off-season. Dehydrated carrot in the form of grating can be used in the preparation of halwa, discs made in to chips. Carrot is rich source of vitamin A and is a seasonal crop. To make available in the off season and to exploit the nutritive value of carrot it is necessary to convert into various value added products. Among the different methods of preservation, dehydration is one of the best and cheapest method of preservation. In this regard, a study was conducted to prepare dehydrated carrot slices. The experiment was conducted in completely randomized block design with seven treatments and three replications. The various physical parameters like recovery, time taken for drying, rehydration ratio, dehydration ratio, reconstitution ratio and organoleptic evaluation were carried out.


Hedonic scale Colour and appearance Texture Taste Overall acceptability
Highly susceptible 5 5 5 5
Acceptable 4 4 4 4
Fairly acceptable 3 3 3 3
Poorly acceptable 2 2 2 2
Not acceptable 1 1 1 1
Details of scorecard. (Data on physico-chemical properties and organoleptic characters).
  • Share this page
  • Facebook
  • Twitter
  • LinkedIn
  • Google+
  • Pinterest
  • Blogger