Vol. 11, Special Issue 3 (2022)

Author(s):
Meenakshi Trilokia, Julie Dogra Bandral, Neeraj Gupta, Monika Sood and Sushil Sharma

Abstract:
The experiment was conducted to develop dried carrot pomace powder of high quality and storage stability. The carrot pomace was given different blanching pre-treatments such as steam blanching expressed as (TSB), water blanching as (TWB), soaking in citric acid as (TCS) and citric acid blanching as (TCB). After different pre-treatments, the carrot pomace dried in a lab-scale cabinet tray drier at 60 °C and converted into powder. The prepared carrot pomace powder was packaged and analyzed for physico-chemical quality attributes and shelf stability at 30 days intervals. Among pretreatments, TCB (Citric acid blanching) samples had better results in retaining quality attributes than other treated samples. While observing color changes, it was noted that untreated (TC), steam blanched (TSB) and water blanched (TWB) carrot pomace powder showed a pale red colour. But, both the citric acid treated (TCS and TCB) samples retained their red colour during storage period that is most appealing and desirable than other ones.