Abstract
The effect of blanching on the retention of β-carotene and ascorbic acid, and non-enzymatic browning (NEB) during storage of dehydrated carrot slices was studied. Blanched carrots contained higher β-carotene but lower ascorbic acid than their unblanched counterpart just after drying, whereas NEB was unaffected by blanching. During storage of dehydrated carrots a decrease in β-carotene and ascorbic acid content with an increase in NEB values was observed. Blanching was helpful in limiting the loss of quality parameters irrespective of storage and packaging conditions.
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.
