Effect of Pretreatment using Microwave and Puffing Technique on the Quality of Dried Carrots
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Abstract
Puffing is a technique used to enhance the crispness and textural quality of dried carrots. Nevertheless, high temperature puffing accelerates non-enzymatic browning reactions. A pretreatment method that is appropriate is necessary to mitigate this issue. The objective of this work was therefore to study the effects of microwave blanching time (1, 2, and 3 minutes), puffing temperature (140, 150, and 160 °C), and puffing time (1, 2, and 3 minutes) on carrot qualities such as colour, and textural property. The optimisation using response surface methodology was used for a trade-off between colour and textural properties. To obtain a good quality product should be operated at the microwave blanching for 2 minutes, a puffing temperature of 147.5 °C, and a puffing time of 1.75 minutes. Due to these parameters, the color difference value was 14.45 and the textural hardness was 8.29 N.
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ลิขสิทธ์ ของมหาวิทยาลัยเทคโนโลยีราชมงคลพระนครReferences
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