Vol. 12, Issue 1 (2023)

Author(s):
Dr. PG More and SU Khodke

Abstract:
Carrot (Daucus carota L.) is a healthy and nutritious root vegetable. Carrots have an important place in human diet due to its significant health promoting properties. Blanching plays important role in retention of nutritive value as it inactivates enzymes that cause off-flavour and changes in colour. Therefore, blanching experiment was carried out by varying time for water and steam blanching. Blanched carrot slices along with control were evaluated for different quality attributes such as moisture, colour, texture (firmness) and sensory parameters. The significant increase and non-significant decrease in moisture content with blanching time was observed for water and steam blanched slices respectively. A reduction in firmness up to 0.74 and 0.82 in water and steam blanched samples, respectively. Maximum beta carotene content was retained in one minute steam blanched slices. Higher a* value were recorded for steam blanching than water blanching while decreasing trend in L* value was more in steam blanched carrot slices than water blanched samples.