PAPER TITLE :CHANGES IN SOME CHEMICAL COMPOSITION AND COLOUR PROPERTIES OF FRESH CARROT SLICES AND CARROT POMACE UNDERGOING DRYING

JOURNAL Of SUSTAINABLE TECHNOLOGY | VOLUME 9 NUMBER 2 2018

Paper Details

  • Author(s) : OYERINDE, A.S.
  • Abstract:

This study compares the nutritional and colour properties of fresh and dried carrot
slices and carrot pomace. Carrot tubers sliced into cubes and another processed by juice extraction
into pomace were dried to equilibrium moisture content at a constant temperature of 60 oC in a hot
air cabinet dryer. The nutritional values and colour properties of the samples were determined in
laboratories before and after the drying process. It was observed that the fibre contents were found
to be higher in the pomace than the fresh carrot slices and in the dried samples than the fresh
samples. Also, there was significant difference in the carotenoid and vitamin C content between the
fresh and dried samples. The pomace was found to dry faster than the sliced carrots, however, all
the drying took place in the falling rate period. It was also discovered that lightness and yellowness
was higher in the carrot pomace than the carrot slices, and the mean values for the colour parameters
vary significantly between the fresh and dried samples.
Keywords: Chemical composition, Colour, Carrot, Pomace, Drying