Evaluation of chemical and sensory parameters of osmo-dehydrated carrot cubes

A study was aimed to standardize the protocol for preparation of osmo-dehydrated carrot cubes. The investigation was conducted at Division of Post-harvest Management, FoH&F, Chatha, SKUAST-Jammu. The osmo-dehydrated carrot cubes were made by using different treatment combinations i.e. dipping of concentration of sugar and jaggery solution of 50, 60 and 70 °Brix. The processed products were stored at room temperature and subjected to chemical and sensory parameters at an interval of one month for a period of three months. With the advancement of storage period, a decreasing trend was observed in β-Carotene, dehydration ratio, rehydration ratio, ash, phosphorus and calcium content during the three months of storage period. However, the osmo-dehydrated carrot cubes prepared from treatment T₄ (70 °Brix with Sugar) was adjudged the best on the basis of sensory evaluation.