Abstract
The aim of the current research was to evaluate the effect of pre-treatment and drying methods on the properties of dried carrots. Carrots were blanched (B) (1 or 3 min) or osmotic dehydrated (OD) (15 or 30 min) and dried by either convection (CD), microwave-convection (MW-CD), microwave-vacuum (MVD), or freeze-drying (FD). FD carrots showed the highest dry matter content (93.6-95.8%) and the lowest water activity (0.24-0.38). MVD carrots had lower dry matter content (79.5-95.8%) and two times more water activity (0.447-0.637) than FD. The highest color difference (∆E) in relation to raw material was noted in MVD samples (22-35) and the smallest in CD and FD (7-18), mainly due to the increase in brightness of the dried carrot. In general dried MCD carrot samples were characterized by the highest max force (hardness) (21.6-42.5 N; on average 34.7 N) in the breaking test and the lowest hardness was observed in the CD (10.8 N) ones. Pre-treatment and drying caused a significant decrease in the content of carotenoids (2.0-2.7 times) and chlorophyll (2.7-4.5 times) compared to the fresh carrot but a retention or increase in the total content of phenolics and antioxidant activity, especially in microwave-vacuum-dried carrots with an increase of even 2.7-2.9 times compared to raw material. High phenolic content (195.6-277.4 mg GA/100 g d.m.) was found in pre-osmotic dehydrated samples, and lower phenolic content was found in blanched samples (110.7-189.6 mg GA/100 g d.m.). Significantly, the highest average antioxidant activity was found in microwave-vacuum-dried samples (228.9 µmol Trolox/100 g d.m.). The results of this study indicate that microwave-vacuum-drying as an alternative to freeze-drying, including in combination with thermal or osmotic treatment, is very promising for the production of dried carrot snacks.
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Claims 14
Claim · model-written summary
Freeze-drying gave the highest dry matter content of carrot (93.6-95.8%).
- Taxon
- Carrots
Daucus carotae0 - Treatment
- FDe1
- Outcome
- dry matter contente1
- Direction
- higheste1
- Value
- 93.6-95.8%e1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Carrots were blanched (B) (1 or 3 min)”
e1“FD carrots showed the highest dry matter content (93.6-95.8%)”
Claim · model-written summary
Freeze-drying gave the lowest water activity of carrot (0.24-0.38).
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Carrots were blanched (B) (1 or 3 min)”
e2“FD carrots showed the highest dry matter content (93.6-95.8%) and the lowest water activity (0.24-0.38)”
Claim · model-written summary
MVD carrots had lower dry matter content (79.5-95.8%) than FD carrots.
- Taxon
- CarrotsDaucus carotae0
- Treatment
- MVDe3
- Outcome
- dry matter contente3
- Direction
- lowere3
- Value
- 79.5-95.8%e3
- Comparator
- FDe3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Carrots were blanched (B) (1 or 3 min)”
e3“MVD carrots had lower dry matter content (79.5-95.8%) and two times more water activity (0.447-0.637) than FD”
Claim · model-written summary
MVD carrots had two times more water activity (0.447-0.637) than FD carrots.
- Taxon
- CarrotsDaucus carotae0
- Treatment
- MVDe3
- Outcome
- water activitye3
- Direction
- two times moree3
- Value
- 0.447-0.637e3
- Comparator
- FDe3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Carrots were blanched (B) (1 or 3 min)”
e3“MVD carrots had lower dry matter content (79.5-95.8%) and two times more water activity (0.447-0.637) than FD”
Claim · model-written summary
MVD samples had the highest colour difference (∆E) relative to raw material (22-35).
- Taxon
- CarrotsDaucus carotae0
- Treatment
- MVD samplese4
- Outcome
- color difference (∆E)e4
- Direction
- higheste4
- Value
- 22-35e4
- Comparator
- raw materiale4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Carrots were blanched (B) (1 or 3 min)”
e4“The highest color difference (∆E) in relation to raw material was noted in MVD samples (22-35)”
Claim · model-written summary
CD and FD gave the smallest colour difference (∆E) relative to raw material (7-18).
- Taxon
- CarrotsDaucus carotae0
- Treatment
- CD and FDe5
- Outcome
- color difference (∆E)e5
- Direction
- smalleste5
- Value
- 7-18e5
- Comparator
- raw materiale5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Carrots were blanched (B) (1 or 3 min)”
e5“The highest color difference (∆E) in relation to raw material was noted in MVD samples (22-35) and the smallest in CD and FD (7-18)”
Claim · model-written summary
Dried MCD carrot samples had the highest max force (hardness) of 21.6-42.5 N, on average 34.7 N.
- Taxon
- CarrotsDaucus carotae0
- Treatment
- MCDe6
- Outcome
- max force (hardness)e6
- Direction
- higheste6
- Value
- 21.6-42.5 Ne6
- Qualifier
- on average 34.7 Ne6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Carrots were blanched (B) (1 or 3 min)”
e6“dried MCD carrot samples were characterized by the highest max force (hardness) (21.6-42.5 N; on average 34.7 N)”
Claim · model-written summary
CD carrots had the lowest hardness (10.8 N).
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Carrots were blanched (B) (1 or 3 min)”
e7“the lowest hardness was observed in the CD (10.8 N) ones”
Claim · model-written summary
Pre-treatment and drying significantly decreased carotenoid content (2.0-2.7 times) relative to fresh carrot.
- Taxon
- CarrotsDaucus carotae0
- Treatment
- Pre-treatment and dryinge1
- Outcome
- content of carotenoidse1
- Direction
- decreasee1
- Value
- 2.0-2.7 timese1
- Comparator
- the fresh carrote1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Carrots were blanched (B) (1 or 3 min)”
e1“Pre-treatment and drying caused a significant decrease in the content of carotenoids (2.0-2.7 times) and chlorophyll (2.7-4.5 times) compared to the fresh carrot”
Claim · model-written summary
Pre-treatment and drying significantly decreased chlorophyll (2.7-4.5 times) relative to fresh carrot.
- Taxon
- CarrotsDaucus carotae0
- Treatment
- Pre-treatment and dryinge1
- Outcome
- chlorophylle1
- Direction
- decreasee1
- Value
- 2.7-4.5 timese1
- Comparator
- the fresh carrote1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Carrots were blanched (B) (1 or 3 min)”
e1“Pre-treatment and drying caused a significant decrease in the content of carotenoids (2.0-2.7 times) and chlorophyll (2.7-4.5 times) compared to the fresh carrot”
Claim · model-written summary
Pre-osmotic dehydrated carrot samples had high phenolic content (195.6-277.4 mg GA/100 g d.m.).
- Taxon
- CarrotsDaucus carotae0
- Treatment
- pre-osmotic dehydrated samplese1
- Outcome
- phenolic contente1
- Value
- 195.6-277.4 mg GA/100 g d.m.e1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Carrots were blanched (B) (1 or 3 min)”
e1“High phenolic content (195.6-277.4 mg GA/100 g d.m.) was found in pre-osmotic dehydrated samples”
Claim · model-written summary
Blanched carrot samples had lower phenolic content (110.7-189.6 mg GA/100 g d.m.).
- Taxon
- CarrotsDaucus carotae0
- Treatment
- blanched samplese1
- Outcome
- phenolic contente1
- Direction
- lowere1
- Value
- 110.7-189.6 mg GA/100 g d.m.e1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Carrots were blanched (B) (1 or 3 min)”
e1“lower phenolic content was found in blanched samples (110.7-189.6 mg GA/100 g d.m.)”
Claim · model-written summary
Microwave-vacuum-dried carrot samples had the highest average antioxidant activity (228.9 µmol Trolox/100 g d.m.).
- Taxon
- CarrotsDaucus carotae0
- Treatment
- microwave-vacuum-dried samplese1
- Outcome
- average antioxidant activitye1
- Direction
- higheste1
- Value
- 228.9 µmol Trolox/100 g d.m.e1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Carrots were blanched (B) (1 or 3 min)”
e1“Significantly, the highest average antioxidant activity was found in microwave-vacuum-dried samples (228.9 µmol Trolox/100 g d.m.)”
Claim · model-written summary
Microwave-vacuum-drying, alone or combined with thermal or osmotic treatment, is very promising as an alternative to freeze-drying for dried carrot snacks.
- Taxon
- carrotDaucus carotae1
- Treatment
- microwave-vacuum-dryinge1
- Outcome
- very promising for the production of dried carrot snackse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Carrots were blanched (B) (1 or 3 min)”
e1“microwave-vacuum-drying as an alternative to freeze-drying, including in combination with thermal or osmotic treatment, is very promising for the production of dried carrot snacks”
The same questions in other papers
processing · physiology: pigments · Daucus carota (carrot)Results agree
3 papers in the same direction as this paper
- no effect
- negative
- no effect
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.