Influence of Pre-Treatment and Drying Methods on the Quality of Dried Carrot Properties as Snacks
Abstract
:1. Introduction
2. Results
2.1. Influence of Pre-Treatment and Drying Method on Physical Properties of Dried Carrots
2.1.1. The Dry Matter Content, Mass Loss, and Water Activity of Dried Carrots
2.1.2. The Color Parameters and the Absolute Color Difference of Dried Carrot
2.1.3. The Texture Properties
2.2. Influence of Pre-Treatment and Drying Method on Chemical Properties of Carrots
2.2.1. Content of Carotenoid and Chlorophyll Compounds
2.2.2. Total Phenolic Content and DPPH Antioxidant Activity
3. Discussion
4. Materials and Methods
4.1. Material and Experimental Procedure
4.2. Technological Methods
4.2.1. Pre-Treatment Methods
4.2.2. Drying Methods
4.3. Physical Determination
4.3.1. Dry Matter Content and Water Activity
4.3.2. Color Parameters
4.3.3. Texture Analysis
4.4. Chemical Determinations
4.4.1. Carotenoids and Chlorophyll A and B Content
4.4.2. Total Phenolic Content (TPC)
4.4.3. Antioxidant Activity (AA)
4.5. Statistical Analysis
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
Sample Availability
References
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Type of Dried | Dry Matter Content [%] | Mass Loss [%] | Water Activity [-] |
---|---|---|---|
Fresh carrot | 9.41 ± 0.51 | - | 0.981 ± 0.006 |
CD | 77.13 ± 1.90 | 85.83 ± 0.03 BB′C’ | 0.362 ± 0.008 ab |
CD-B1 | 91.67 ± 1.73 | 90.10 ± 0.01 BC′ | 0.464 ± 0.016 ab |
CD-B3 | 92.74 ± 2.70 | 88.63 ± 0.03 BC′ | 0.447 ± 0.004 ab |
CD-OD15 | 96.49 ± 2.89 | 82.67 ± 0.03 AA′B′ | 0.387 ± 0.006 ab |
CD-OD30 | 91.02 ± 0.44 | 78.72 ± 0.01 AA′ | 0.363 ± 0.008 ab |
MCD | 79.12 ± 1.71 | 85.83 ± 0.03 BB′C′ | 0.621 ± 0.008 bc |
MCD-B1 | 92.82 ± 0.58 | 89.12 ± 0.03 BC′ | 0.504 ± 0.004 bc |
MCD-B3 | 80.82 ± 0.08 | 90.20 ± 0.02 BC′ | 0.508 ± 0.006 bc |
MCD-OD15 | 89.65 ± 4.07 | 82.01 ± 0.01 AA′B′ | 0.503 ± 0.008 bc |
MCD-OD30 | 79.86 ± 1.90 | 80.64 ± 0.02 AA′ | 0.297 ± 0.016 bc |
MVD | 90.50 ± 2.74 | 87.14 ± 0.01 BB′C′ | 0.616 ± 0.008 c |
MVD-B1 | 95.83 ± 0.22 | 90.00 ± 0.02 BC′ | 0.637 ± 0.017 c |
MVD-B3 | 93.31 ± 0.52 | 84.15 ± 0.01 BC′ | 0.626 ± 0.014 c |
MVD-OD15 | 79.49 ± 1.05 | 82.02 ± 0.01 AA′B′ | 0.532 ± 0.014 c |
MVD-OD30 | 89.77 ± 0.98 | 81.28 ± 0.04 AA′ | 0.447 ± 0.022 c |
FD | 95.76 ± 0.48 | 88.98 ± 0.02 BB′C′ | 0.294 ± 0.003 a |
FD-B1 | 95.00 ± 1.26 | 90.25 ± 0.01 BC′ | 0.381 ± 0.004 a |
FD-B3 | 93.60 ± 0.56 | 91.47 ± 0.08 BC′ | 0.345 ± 0.009 a |
FD-OD15 | 94.85 ± 0.83 | 82.06 ± 0.02 AA′B′ | 0.238 ± 0.009 a |
FD-OD30 | 94.87 ± 0.42 | 77.70 ± 0.04 AA′ | 0.253 ± 0.042 a |
Two-way analysis of variance (ANOVA) | |||
Factors | p-value | ||
Type of pre-treatment (A,B) | 0.3061 | 0.0000 * | 0.1840 |
Drying method (a,b,c) | 0.0850 | 0.9709 | 0.0006 * |
One-way analysis of variance (ANOVA) | |||
Pre-treatment time (A′,B′,C′) of: | |||
Blanching | 0.5667 | 0.0001 * | 0.4137 |
Osmotic dehydration | 0.8123 | 0.0216 * | 0.3798 |
Type of Samples | Color Parameters | ΔE | ||
---|---|---|---|---|
L* | a* | b* | ||
Fresh carrot | 65.37 ± 0.8 | 25.58 ± 1.49 | 36.83 ± 1.14 | - |
CD | 69.51 ± 3.42 bc | 26.27 ± 3.72 b | 31.34 ± 1.77 ab | 6.88 ± 0.05 a |
CD-B1 | 64.60 ± 2.10 bc | 23.45 ± 1.62 b | 26.87 ± 0.55 ab | 10.28 ± 0.09 a |
CD-B3 | 59.29 ± 3.53 bc | 25.37 ± 5.39 b | 26.75 ± 2.32 ab | 11.91 ± 0.19 a |
CD-OD15 | 59.81 ± 2.04 bc | 19.12 ± 1.64 b | 26.90 ± 0.84 ab | 12.98 ± 0.15 a |
CD-OD30 | 58.82 ± 1.46 bc | 16.55 ± 0.47 b | 26.73 ± 1.48 ab | 15.11 ± 0.09 a |
MCD | 56.21 ± 6.60 ab | 13.50 ± 3.28 ab | 25.36 ± 6.76 ab | 19.10 ± 0.12 ab |
MCD-B1 | 60.98 ± 2.75 ab | 24.72 ± 5.44 ab | 34.11 ± 2.11 ab | 5.17 ± 0.09 ab |
MCD-B3 | 54.80 ± 3.00 ab | 24.80± 7.80 ab | 31.95 ± 4.01 ab | 11.51 ± 0.22 ab |
MCD-OD15 | 49.74 ± 3.72 ab | 13.33 ± 4.11 ab | 23.44 ± 5.31 ab | 23.85 ± 0.14 ab |
MCD-OD30 | 42.30 ± 2.93 ab | 10.59 ± 2.99 ab | 15.67 ± 4.24 ab | 34.79 ± 0.11 ab |
MVD | 46.14 ± 2.46 a | 6.33 ± 0.83 a | 15.17 ± 2.13 a | 34.90 ± 0.17 b |
MVD-B1 | 46.51 ± 0.35 a | 9.10 ± 0.84 a | 18.58 ± 1.07 a | 31.11 ± 0.18 b |
MVD-B3 | 50.03 ± 5.00 a | 10.65 ± 1.69 a | 25.26 ± 5.77 a | 24.21 ± 0.17 b |
MVD-OD15 | 49.40 ± 5.67 a | 12.09 ± 3.06 a | 22.60 ± 7.23 a | 25.38 ± 0.14 b |
MVD-OD30 | 50.71 ± 3.97 a | 14.83 ± 3.30 a | 24.41 ± 5.49 a | 21.96 ± 0.08 b |
FD | 79.01 ± 1.07 c | 17.11 ± 2.37 ab | 30.08 ± 1.33 b | 17.49 ± 0.10 a |
FD-B1 | 77.99 ± 1.54 c | 15.44 ± 3.34 ab | 29.55 ± 0.11 b | 17.85 ± 0.13 a |
FD-B3 | 73.75 ± 4.09 c | 17.09 ± 2.48 ab | 30.01 ± 0.56 b | 13.92 ± 0.25 a |
FD-OD15 | 62.33 ± 1.06 c | 23.64 ± 1.42 ab | 29.51 ± 1.33 b | 8.16 ± 0.07 a |
FD-OD30 | 59.58 ± 2.68 c | 23.19 ± 2.92 ab | 29.41 ± 1.06 b | 9.71 ± 0.08 a |
Two-way analysis of variance (ANOVA) | ||||
Factors | p-value | |||
Type of pre-treatment (A,B) | 0.2983 | 0.6889 | 0.4964 | 0.7169 |
Drying method (a,b,c) | 0.0002 * | 0.0090 * | 0.0408 * | 0.0080 * |
One-way analysis of variance (ANOVA) | ||||
Pre-treatment time (A′,B′) of: | ||||
Blanching | 0.7242 | 0.8058 | 0.7471 | 0.9198 |
Osmotic Dehydration | 0.6557 | 0.8470 | 0.6610 | 0.7011 |
Parameters/ Cycles | Cycle I | Cycle II | Cycle III | Cycle IV Stabilization |
---|---|---|---|---|
Pressure [kPa] | 5.0 | 5.0 | 5.0 | - |
Microwave power [W] | 550—fresh, B1, B3 400—OD15, OD30 | - | 550—fresh, B1, B3 400—OD15, OD30 | - |
Temperature [°C] | 70 | - | 70 | - |
Time [s] | 270—fresh 300—B1, B3 210—OD15 200—OD30 | 270—fresh 300—B1, B3 240—OD15 210—OD30 | 270—fresh 300—B1, B3 210—OD15 200—OD30 | 270—fresh 300—B1, B3 240—OD15 210—OD30 |
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Ignaczak, A.; Salamon, A.; Kowalska, J.; Marzec, A.; Kowalska, H. Influence of Pre-Treatment and Drying Methods on the Quality of Dried Carrot Properties as Snacks. Molecules 2023, 28, 6407. https://doi.org/10.3390/molecules28176407
Ignaczak A, Salamon A, Kowalska J, Marzec A, Kowalska H. Influence of Pre-Treatment and Drying Methods on the Quality of Dried Carrot Properties as Snacks. Molecules. 2023; 28(17):6407. https://doi.org/10.3390/molecules28176407
Chicago/Turabian StyleIgnaczak, Anna, Agnieszka Salamon, Jolanta Kowalska, Agata Marzec, and Hanna Kowalska. 2023. "Influence of Pre-Treatment and Drying Methods on the Quality of Dried Carrot Properties as Snacks" Molecules 28, no. 17: 6407. https://doi.org/10.3390/molecules28176407