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
JoST. 2018. 9(2): 58-66.
Accepted for Publication, June 22, 2016