Preparation of osmo-dried carrot slices and their quality evaluation during storage

Carrots are one of the most significant veggies that are loaded with bioactive components. The aim of this study was to determine the effect of different osmotic solutions on the development of osmo-dehydrated carrot slices and their quality characteristics were analyzed along with overall acceptability scores. In the present study slices of carrot were dipped in different sugar syrup (50, 55, 60, 65, 70 and 75°Brix) followed by drying under cabinet drier. Treatment T₇ (75°Brix sugar syrup) exhibited the highest mean TSS (78.71°Brix), total sugars (62.17%), reducing sugars (40.03%) and overall acceptability (8.50). Maximum ash content (2.28%) and ascorbic acid (3.59 mg/100 g) were recorded in treatment T₂ (50°Brix sugar syrup), although maximum titratable acidity (1.30%) and β-carotene (150.43 mg/100 g) were reported in treatment T₁ (control). After completion of three months of storage, treatment dipped in 75°Brix sugar syrup was found to be more acceptable and nutritious than other treatments. Thus, osmo-drying of carrot slices not only enhance their shelf life but also boost their usage in ready-to-eat meals and convenient snack options.