Effect of drying methods on the chemical composition of carrots
DOI:
https://doi.org/10.61308/GKAG9926Keywords:
carrots; randemann; carotenoids; anthocyans; ascorbic acid; reducing sugarsAbstract
Carrot (Daucus carota L.) is one of important root vegetables rich in bioactive compounds such as carotenoids and other functional components having significant health properties. Consumption of carrots and its products is steadily increasing due to its recognition as an important source of natural antioxidants with numerous nutritional and health benefits. The carotenoids, polyphenols and vitamins present in the carrot act as antioxidants, anti-carcinogens and immunostimulators. Research has focused primarily on the chemical composition and flavor profile of fresh carrots. One of the main ways to store carrots is to dry them. The present study was conducted on four methods of drying carrots of seven varieties, and its aim was to reflect the changes of basic chemical parameters during the different drying process. Carotenoids were found to be the most when dried in the sun. Lyophilization as a drying method has the strongest positive influence on the anthocyan content. Sun-dried and lyophilized roots contain the most ascorbic acid.
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