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Idesia (Arica)

versión On-line ISSN 0718-3429

Resumen

HERNANDEZ RENDON, Roxana María  y  BLANCO GOMEZ, Danny Javier. Evaluation of carrot powder obtained by forced-air dehydration at different temperatures. Idesia [online]. 2015, vol.33, n.4, pp.75-80. ISSN 0718-3429.  http://dx.doi.org/10.4067/S0718-34292015000400010.

The purpose of this study was the evaluation of carrot powder dehydrated at different trearments: temperatures/time 50 °C/24h, 55 °C/22h and 60 °C/20 °C. Dehydration was in forced air oven BINDER FD 115 (Germany). We used a completely randomized design with three treatments (temperatures 50, 55, 60 °C) and four replications. The dependent variables analyzed were parameters physic (aw, color, pH), the proximate composition (moisture, ash, fat, protein, carbohydrates and fiber) and nutritional parameters (total carotene, ascorbic acid) of carrot powder obtained. Data were analyzed by ANOVA, using a statistical package SAS 2009. The significant differences between treatments were evaluated applied average test least significant difference (mds) at 5% probability. The results of this studied showed that the temperatures used had no effect on the aw or on proximate composition (moisture, ash, fat, protein, fiber and carbohydrates). The parameters that were affected by the increased temperature of dehydration were IB, pH, total carotenes and ascorbic acid. IB was increased with increasing temperature of dehydration while the pH decreased. Total carotenes and ascorbic acid showed more degradation when using higher temperatures of dehydration. Carrot powder obtained by dehydration at 50 °C showed less discoloration and better nutritional characteristics by its higher content of total carotenes and ascorbic acid.

Palabras clave : carrot; dehydration; powder.

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