International Journal of Chemical Studies
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P-ISSN: 2349-8528, E-ISSN: 2321-4902   |   Impact Factor: GIF: 0.565 NAAS Rating: 5.31 NEW

International Journal of Chemical Studies

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  |  829 Views  43 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.
International Journal of Chemical Studies