OSMOTIC DEHYDRATION OF PERUVIAN CARROT (Arracacia xanthorrhiza)

Authors

  • Márcio Caliari
  • Tatiana Nunes Fernandes
  • Santor Gonçalves Júnior
  • Manoel Soares Soares Junior

Keywords:

Osmotic dehydration, Peruvian carrot, freezing, sensorial analysis

Abstract

The aim of this research was to study the excellent conditions for the osmotic dehydration of Peruvian carrot (Arracacia xanthorrhiza), submitted in sequence to freezing, and frying, and sensorial analysis. The results showed maximum dehydration of about 18% of the initial mass, under the following conditions: a concentration of 45 g of sodium chloride and 45 g of sucrose for 100 ml of solution, thirty minutes of contact time, and a temperature of 50°C. The sensorial evaluation showed that osmotic dehydration of Peruvian carrot, before freezing and frying can be a new alternative for the consumer market.

KEY-WORDS: Osmotic dehydration; Peruvian carrot; freezing; sensorial analysis.

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Author Biography

Márcio Caliari

Escola de Agronomia e Engenharia de Alimentos, Universidade Federal de Goiás, Caixa Postal 131. CEP 74001-970, Goiânia - GO. E-mail: macaliari@ig.com.br

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Published

2007-11-11

How to Cite

CALIARI, M.; FERNANDES, T. N.; GONÇALVES JÚNIOR, S.; SOARES JUNIOR, M. S. OSMOTIC DEHYDRATION OF PERUVIAN CARROT (Arracacia xanthorrhiza). Pesquisa Agropecuária Tropical [Agricultural Research in the Tropics], Goiânia, v. 34, n. 1, p. 15–20, 2007. Disponível em: https://revistas.ufg.br/pat/article/view/2337. Acesso em: 22 nov. 2024.

Issue

v. 34, n. 1, Jan./Apr. 2004

Section

Research Article

License

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