Effect of starch as an edible coating material on the process of osmotic dehydration of carrot in saccharose solution and sugar beet molasses | Zendy

Ljubinko Lević | Zendy; Gordana Koprivica | Zendy; Nevena Mišljenović | Zendy; Bojana Filipčev | Zendy; Olivera Šimurina | Zendy; Tatjana Kuljanin | Zendy

Open Access

Effect of starch as an edible coating material on the process of osmotic dehydration of carrot in saccharose solution and sugar beet molasses

Author(s) -

Ljubinko Lević,

Gordana Koprivica,

Nevena Mišljenović,

Bojana Filipčev,

Olivera Šimurina,

Tatjana Kuljanin

Publication year - 2008

Publication title -

acta periodica technologica

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.134

H-Index - 15

eISSN - 2406-095X

pISSN - 1450-7188

DOI - 10.2298/apt0839029l

Subject(s) - osmotic dehydration , sugar beet , sugar , starch , dehydration , chemistry , food science , coating , osmotic pressure , sucrose , agronomy , biochemistry , biology , organic chemistry

The effect of edible coatings was studied with the objective to increase the content of solids during osmotic dehydration of foods. This study encompassed treatments of carrot with 3% maize starch solution applied in the form of single and double coatings. Samples of carrot were dehydrated in saccharose solution or sugar beet molasses as osmotic agents during 5h, at 55°C and normal pressure. It was concluded that double coating performed best, increasing the content of solids in the samples by more than four times. The possibility of recycling the osmotic solutions after concentrating them to the initial solid content was also considered

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