Vol. 6, Issue 2 (2018)
Standardization of pretreatments for red and black carrots on the basis of chemical and organoleptic quality evaluation
Author(s): Sucheta, Rakesh Gehlot and Saleem Siddiqui
Abstract: The present investigation was carried out to standardize the pretreatment for red and black carrots using 1% CaCl2, 0.5% citric acid, 0.2% potassium metabisulphite and their combinations after blanching in hot water (950C) for 2 minutes. The slices were dipped in different chemical treatments for 10 minutes followed by chemical and organoleptic quality evaluation. The pretreated slices were studied for retention of total soluble solids, carotenoids, anthocyanins and decreased non-enzymatic browning. Pretreated slices were also subjected to organoleptic evaluation by semi-trained panelists using 9-point hedonic scale. 0.2% KMS + 1% CaCl2 was found to be the best treatment for red carrots and 1% CaCl2 + 0.5% cirtic acid showed best results for black carrots.
Pages: 72-75 | 1300 Views 82 Downloads
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How to cite this article:
Sucheta, Rakesh Gehlot, Saleem Siddiqui. Standardization of pretreatments for red and black carrots on the basis of chemical and organoleptic quality evaluation. Int J Chem Stud 2018;6(2):72-75.
