The drying of vegetables. V. The effect of scalding in starch or sulphite solutions on the loss of carotene and the deterioration in culinary quality of dried carrot during storage

Abstract

AbstractCarrot strips were scalded in (a) water, (b) solutions of sulphite, (e) solutions of starch, pectin or gelatin, and dried. The dried strips were stored in air in sealed cans. The ratio of loss of carotouoids from the carrot strips was the same whether they had been scalded in water or in sulphite solutions but was appreciably reduced if they had been scalded in 2·5% starch solution. Scalding in a solution of starch rather than in water increases the life of dried carrot strips, stored in air at 15°, from 3‐4 months to 7‐9 months.