Effect of processing variables on the quality of dehydrated carrot

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Abstract
Summary: Enzymic destruction of carotenoids in unblanched carrot tissue, incomplete extraction of pigments from raw carrot, thermal destruction of carotenoids by blanching and cooking of carrot, and leaching of soluble solids during processing of carrot were examined as possible explanations for apparent increases in carotenoid content during processing.The leaching of soluble solids was found to be the major factor responsible for apparent increases in carotenoid when results were expressed on a water insoluble solids basis.β‐Carotene, the most biologically active carotene and the major pigment of carrot, was found to be about 1.9 times more susceptible to heat damage than α‐carotene during normal blanching and cooking processes.

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