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PREPARATION, QUALITY AND STORAGE OF INTERMEDIATE MOISTURE CARROT PRESERVE.

Author(s) : SETHI V., ANAND J. C.

Type of article: Article

Summary

INTERMEDIATE MOISTURE CARROT SLICES WERE PREPARED USING A SOLUTION CONTAINING SUGAR, GLYCEROL, WATER, ACID AND PRESERVATIVES. THE PRODUCT HAD GOOD COLOUR, FLAVOUR AND TEXTURE AND COULD BE CONSUMED AS SUCH WITHOUT ANY FURTHER REHYDRATION OR PREPARATION. THE SLICES TREATED WITH 500 PPM SO2 AND 0.45% POTASSIUM SORBATE REMAINED FREE FROM MICROBIOLOGICAL SPOILAGE AT 39. 2% MOISTURE LEVEL (WATER ACTIVITY, 0.85). AT LOW TEMPERATURE, THE PRODUCT REMAINED ACCEPTABLE FOR 6 MONTHS IN GLASS CONTAINER WITH A BETA-CAROTENE RETENTION OF 40.0 PERCENT.

Details

  • Original title: PREPARATION, QUALITY AND STORAGE OF INTERMEDIATE MOISTURE CARROT PRESERVE.
  • Record ID : 1983-1800
  • Languages: English
  • Publication date: 1982
  • Source: Source: J. Food Sci. Technol.
    vol. 19; n. 4; 1982.07-08; 168-171; 2 fig.; 2 tabl.; 14 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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