European Food Research and Technology

, Volume 212, Issue 4, pp 445–448 | Cite as

The effect of blanching on quality attributes of dehydrated carrots during long-term storage

  • P. S. Negi
  • Susanta Kumar Roy


 The effect of blanching on the retention of β-carotene and ascorbic acid, and non-enzymatic browning (NEB) during storage of dehydrated carrot slices was studied. Blanched carrots contained higher β-carotene but lower ascorbic acid than their unblanched counterpart just after drying, whereas NEB was unaffected by blanching. During storage of dehydrated carrots a decrease in β-carotene and ascorbic acid content with an increase in NEB values was observed. Blanching was helpful in limiting the loss of quality parameters irrespective of storage and packaging conditions.

Keywords Blanching Drying Carrots Carotene NEB 


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Copyright information

© Springer-Verlag Berlin Heidelberg 2001

Authors and Affiliations

  • P. S. Negi
    • 1
  • Susanta Kumar Roy
    • 2
  1. 1.Human Resource Development, Central Food Technological Research Institute, Mysore – 570 013, India e-mail: Tel.: +91-0821-514310 Fax: +91-0821-517233IN
  2. 2.Division of Fruits and Horticultural Technology, Indian Agricultural Research Institute, New Delhi – 110 012, IndiaIN

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