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KMID : 0380619890210030430
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Korean Journal of Food Science and Technology
1989 Volume.21 No. 3 p.430 ~ p.434
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Effect of Pretreatment before Air Drying on the Quality of Carrot Flake
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김명환/Kim, Myung Hwan
최춘언/이병우/신건진/Choi, Chun Un/Lee, Byung Woo/Shin, Gun Jin
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Abstract
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The effect on pretreatments with sugar and blanching on the quality of dried carrot flake were investigated. The color of carrot flakes soaking in sugar solution for 2 mins (60℃, 30 Brix) after water blanching (100 , 10 min) was similar to fresh carrots and the carrot flakes contained relatively high carotene and Cu_(++) values. The osmotic dehydration with sugar solution (80℃, 40 Brix) prior to air drying reduced browning reaction and shrinkage. According to sensory test, no significant difference occured, after osmotic dehydration, among air drying. But there was a significant difference occured air drying after water blanching.
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