Development of Intermediate Moisture Product from Carrot Pulp
[1]
Poonam Aggarwal, Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, 141004 Punjab, India.
[2]
Ramanpreet Kaur, Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, 141004 Punjab, India.
Carrots (var. Nantes) were used to develop intermediate moisture product (carrot Bar)from carrot pulp in the moisture range 15-50%. Intermediate moisture product from carrot pulp was prepared using sugar (20, 30, 40 and 50%), citric acid (0.5, 0.7, 1 and 1.5%), gums viz.,pectin(0.5, 0.75 and 1%), carboxy methyl cellulose (0.1, 0.25 and 0.5%) and sodium alginate (0.1, 0.25 and 0.5%) and preservatives (potassium sorbate, potassium metabisulphite and combination). The final product for storage was prepared using sugar 40%, citric acid 1% and pectin 0.75%, standardized on the basis of sensory evaluation on nine point hedonic scale. More losses of ascorbic acid and carotenoids were found in the product packed in polyethylene as compared to laminate. Room temperature storage had a significant effect on the moisture, water activity, total sugar, reducing sugars, TSS and colour of the product. Organoleptically, it was found acceptable at room(13-35°C) and refrigerated temperature (5°C) storage of four months.
Intermediate Moisture Product (Carrot Bar), Gums, Storage, Packaging Material, Organoleptic Evaluation
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