Abstract
A trained panel was utilized initially to identify the key sensory attributes and differences in carrot particulates rehydrated for different times of up to 240 s. Key attributes were selected and utilized in a subsequent consumer study that included 70 participants. The consumer study included two commercial carrot particulates (air-dried, AD; vacuum-puffed-dried, VPD), used regularly in ready-to-eat soups. VPD carrots showed a higher overall acceptability than its AD counterpart. The AD samples were found significantly harder than the VPD carrots for all the times tested. Rehydration time had a significant effect only on the overall acceptability of the AD samples. Overall acceptability of AD samples was scored significantly lower mainly due to hardness. The differences were also associated with the dissimilar conditions during drying, resulting in different physical properties and water uptake during the rehydration process.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
