Retention of Nutritional Quality of Solar Dried Carrot (<i>Daucus carota</i> L.) During Storage

Abstract

Carrot (Daucus carota L.) is a root crop. It belongs to the umbelliferae family. Carrot contains the highest amount of carotene among all the fruits and vegetables which the body converts to vitamin-A. Carrot was dried in a solar drier and packed in polyethylene bags, heat sealed and kept in tin container at ambient temperature for 8 (eight) months. Moisture, reducing sugar, total sugar, starch, protein, fat, vitamin-C, ß-carotene content, energy value and reconstitution time of the product were analysed during its storage period at the interval of 2 months. The initial nutrient of fresh carrot and solar dried carrot for the above parameters were analysed. During the storage period protein, starch and total sugar content decreased slightly, vitamin-C decreased remarkably, â-carotene content decreased very slowly and moisture content increased gradually. Sensory properties such as appearance, colour, flavour, texture, taste and physical parameters such as over-all shrinkage ratio, drying ratio, rehydration ratio of the product were also assessed. By assessing all the parameters it is revealed that the product is acceptable for 6 (Six) months. Key words: Carrot; Solar drying; Storage behaviour; Physical parameters; Nutrients DOI: 10.3329/bjsir.v45i4.7381 Bangladesh J. Sci. Ind. Res. 45(4), 359-362, 2010

Effect of Type and Permeability Behaviour of Packaging Material on the Quality Characteristics of Dried Carrot Roundels during Storage

“…Distortion/disruption of texture of the product could also have contributed towards the poor scores of the product during storage. Earlier similar trend for decrease in sensory characteristics score have also been observed in carrot slices [27].…”

A comprehensive review on carrot (Daucus carota L.): the effect of different drying methods on nutritional properties and its processing as value-added foods

“…In the solar-dried carrot sample, retention of protein of 97.22%, starch 91.32%, total sugar 90.04%, reducing sugar 89.34%, fat 94.56%, ascorbic acid 58.00%, β-carotene 72.15%, and energy value 92.00% was observed. 15 The sun-dried sample had poor quality compared to the solar drying process, while in this drying process, a specific size of the sample was used for drying. The difficulties with the solar drying process include moisture condensation inside the dryer and the resulting increase in humidity percentage.…”