Journal of Food Science and Technology-mysore, 2020
Fulfilling the food demand of a growing population is the biggest challenge as lot of food global... more Fulfilling the food demand of a growing population is the biggest challenge as lot of food globally got wasted due to improper storage and processing. Osmotic dehydration offers high-quality preservation and maintenance of the integrity of fruits & vegetables. Response surface methodology was performed to estimate the main effect of osmotic dehydration process on quality attributes of carrot and beetroot cubes. Higher values of the osmotic solution of salt and sucrose at sample to solution ratio of 1:5 had provoked higher flows of water and solutes through the carrot and beetroot cubes. The range of NaCl concentration varies from 4-12 % w/v in carrot and 12-16 % w/v in beetroot for 2, 4 and 6 hour. However, sucrose concentration varies from 40-60o Brix in both carrot and beetroot. Quality attribute of carrot and beetroot including ascorbic acid, carotenoid, total phenol etc. didn’t changed on recommended process variables 50o Brix of sucrose + 8 % w/v sodium chloride for carrot and ...
Journal of Food Science and Technology-mysore, 2020
Fulfilling the food demand of a growing population is the biggest challenge as lot of food global... more Fulfilling the food demand of a growing population is the biggest challenge as lot of food globally got wasted due to improper storage and processing. Osmotic dehydration offers high-quality preservation and maintenance of the integrity of fruits & vegetables. Response surface methodology was performed to estimate the main effect of osmotic dehydration process on quality attributes of carrot and beetroot cubes. Higher values of the osmotic solution of salt and sucrose at sample to solution ratio of 1:5 had provoked higher flows of water and solutes through the carrot and beetroot cubes. The range of NaCl concentration varies from 4-12 % w/v in carrot and 12-16 % w/v in beetroot for 2, 4 and 6 hour. However, sucrose concentration varies from 40-60o Brix in both carrot and beetroot. Quality attribute of carrot and beetroot including ascorbic acid, carotenoid, total phenol etc. didn’t changed on recommended process variables 50o Brix of sucrose + 8 % w/v sodium chloride for carrot and ...
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Papers by Er. SHAMSHER ALI