Abstract
ABSTRACTIn the present study, carrots were subjected to hot air- and freeze-drying processes and their physical parameters and aromatic profile were compared. Water activity, shrinkage, hardness, springiness, cohesiveness, chewiness, rehydration ratio, and color measurements show that the convective drying of carrot slices lead to major changes in physical and aroma characteristics. The volatiles from air-drying of carrots contain terpenes, aldehydes, and alcohols which contribute to their aroma. The terpene, patchoulene imparting a spicy odor is reported for the first time in fresh carrots and it gets completely degraded during air dehydration. The key flavor components of fresh carrots were mostly retained during drying. The analytical results confirm that freeze-dried products had higher aroma retention.
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