Abstract: Carrot is one of the important vegetable grown throughout the world. It is a rich source of ß - carotene, a precursor of vitamin A. Carrot is consumed as raw and cooked as well as used for the manufacture of juice, preserve and pickles. The present study was undertaken to manufacture carrot preserve in (i) sucrose syrup (70o Brix), (ii) syrup of 70o Brix prepared using 50:50 sucrose and glucose, and (iii) glucose syrup of 51o Brix, respectively at 25oC. Carrots were peeled, cut to approximately 7 cm length, blanched in boiling water for 0.5 h and transferred immediately into sterilized glass jars containing the syrup. The carrot to syrup ratio was held at 1:4. Two batches of each were prepared. In one of the batch, the TSS of syrup was held constant (i.e. 70o Brix or 51o Brix); while in the other, the TSS of the syrup was not regulated. Kinetics of loss of moisture, ascorbic acid, ß -carotene, uptake of sugars, TSS, and texture of the product was experimentally determined. In addition, sensory evaluation of the product was also carried out. A mathematical model similar to the Page’s equation described adequately the temporal variation of moisture, ascorbic acid, ß -carotene, uptake of sugars and TSS of carrot during preserve manufacture. Results of the kinetic parameters and sensory scores indicated that carrots should be osmosed in syrup (70o Brix, constant) containing 50:50 glucose and sucrose.
U.S. Shivhare , M. Gupta , S. Basu and G.S.V. Raghavan , 2006. Kinetics of Osmotic Concentration of Carrot Preserve. Journal of Food Technology, 4: 200-205.