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.
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Received: 22 May 2000 / Revised version: 11 October 2000
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Negi, P., Kumar Roy, S. The effect of blanching on quality attributes of dehydrated carrots during long-term storage. Eur Food Res Technol 212, 445–448 (2001). https://doi.org/10.1007/s002170000279
- Keywords Blanching