Effect of treatments and packaging on the quality of dried carrot slices during storage

The present investigation was undertaken to study the effect of treatments and packaging on the quality of dried carrot slices during storage. Carrot cultivar 'Nantes' was sliced into 4.5 mm thick slices which were blanched in water at 95 A degrees C for 4 min followed by dipping in 6% potassium metabisulphite (KMS) solution for 40 min and 350 ppm potassium sorbate solution for 10 min prior to two stage phase drying i.e. at 90 A +/- 5 A degrees C for 2 h and further drying at 60 A +/- 5 A degrees C for 7 h in a cross-flow hot air cabinet dryer. The dried carrot slices were packed in 50 g packages of aluminium foil laminate (AFL) (polyethylene, aluminium foil and polyester) and high density polyethylene (HDPE) pouches having 32.5 mu m and 56.0 mu m thickness respectively and stored under ambient conditions i.e.18.5-29.1 A degrees C temperature and 44.4-60.4% relative humidity for 6 months. Significant (p a parts per thousand currency signaEuro parts per thousand 0.05) increase was observed in the moisture content, water activity, reducing sugars and non-enzymatic browning while total solids, total soluble solids, titratable acidity, ascorbic acid, total sugars, pectin, rehydration ratio, sulphur dioxide, sorbic acid and carotenoids decreased significantly (p a parts per thousand currency signaEuro parts per thousand 0.05) during storage. Carrot slices pre-treated with 6% KMS and packed in AFL pouches were found to retain best physico-chemical quality. The curried product and soup prepared from dried slices from the same had highly acceptable sensory quality with initial overall acceptability scores 8.2 and 8.5 for curried slices and soup respectively on 9-point hedonic scale. The overall acceptability scores decreased from 8.2 to 7.9 and 8.5 to 7.7 in curried product and soup respectively after 6 months storage. All the samples were microbially safe during 6 months of storage.