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DEVELOPMENT AND STORAGE STABILITY OF INTERMEDIATE MOISTURE CARROT
Author(s) -
JAYARAMAN K. S.,
GUPTA D. K. DAS
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb07438.x
Subject(s) - moisture , dehydration , chemistry , food science , shelf life , brine , flavor , sucrose , glycerol , water activity , water content , biochemistry , organic chemistry , geotechnical engineering , engineering
Intermediate moisture carrot slices were prepared by soaking the blanched slices for 12–16 hr in 6% brine followed by partial hot air dehydration to 50% moisture. Sucrose and glycerol at 10% and 5% levels respectively in the soak solution improved their texture on rehydration significantly. The concentrations of additives used were sufficient to ensure microbiological stability at the IM level but reached tolerable levels to taste on rehydration. Coating of the slices with BHA combined with mild compression yielded a shelf life of more than 6 months at room temperature and 37°C as judged by carotene loss and off‐flavor development.