ArticleMolecules (Basel, Switzerland)2023
Influence of Pre-Treatment and Drying Methods on the Quality of Dried Carrot Properties as Snacks.
Article in Molecules (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed, 32 citations in OpenAlex.
- Optimization of drying conditions for microwave-vacuum drying of tomato snack bars using response surface methodology.Food chemistry: X · 2026Article
- Evaluation of Water Status and Thermal Characteristics of Dried Carrot Half-Slices in Correlation with Physicochemical and Sensory Properties.Molecules (Basel, Switzerland) · 2026Article
- Influence of Storage Conditions on Physical Properties of Freeze-Dried Vegetable Snacks Packed in Pork Gelatin Films.Molecules (Basel, Switzerland) · 2026Article
- Upcycled Orange Peel Ingredients: A Scoping Review on Phytochemical Composition, Extraction Techniques, and Biorefinery Strategies.Foods (Basel, Switzerland) · 2025Review
- The Influence of Storage Conditions and Gelatin Concentration on Changes in Selected Physical Properties of Freeze-Dried Coated Carrot Bars.Gels (Basel, Switzerland) · 2025Article
- The Effect of Osmotic Dehydration Conditions on the Magnesium Content in Beetroot (Molecules (Basel, Switzerland) · 2025Article
- Effect of Blanching Pretreatment on Bioactive Compounds and Surface Color in Underutilized Andean Tuber Tropaeolum Tuberosum (Cubio).Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- The Influence of Osmotic Treatment, Edible Coatings Application, and Reduced Pressure on Microwave-Vacuum-Dried Carrot Properties.Molecules (Basel, Switzerland) · 2025Article
- Evaluation of the Influence of Coating and Coating Composition on the Sorption Properties of Freeze-Dried Carrot Bars.Molecules (Basel, Switzerland) · 2025Article
- Enhancing physicochemical, bioactive, and nutritional properties of sweet potatoes: Ultrasonic contact drying with slot jet nozzles compared to hot-air drying and freeze drying.Ultrasonics sonochemistry · 2025Article
- The Effect of Osmotic Dehydration Conditions on the Potassium Content in Beetroot (Molecules (Basel, Switzerland) · 2024Article
- From Root to Seed: Unearthing the Potential of Carrot Processing and Comprehensive Utilization.Food science & nutrition · 2024Review
- Shaping the Physicochemical and Health-Promoting Properties of Carrot Snacks Produced by Microwave-Vacuum Drying with Preliminary Thermal and Enriching Treatment.Molecules (Basel, Switzerland) · 2024Article
- Quality Optimization and Evaluation of New Cookie Product with Celery Root Powder Addition.Foods (Basel, Switzerland) · 2024Article
- Effect of Electrohydrodynamic Drying on Drying Characteristics and Physicochemical Properties of Carrot.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of the current research was to evaluate the effect of pre-treatment and drying methods on the properties of dried carrots. Carrots were blanched (B) (1 or 3 min) or osmotic dehydrated (OD) (15 or 30 min) and dried by either convection (CD), microwave-convection (MW-CD), microwave-vacuum (MVD), or freeze-drying (FD). FD carrots showed the highest dry matter content (93.6-95.8%) and the lowest water activity (0.24-0.38). MVD carrots had lower dry matter content (79.5-95.8%) and two times more water activity (0.447-0.637) than FD. The highest color difference (∆E) in relation to raw material was noted in MVD samples (22-35) and the smallest in CD and FD (7-18), mainly due to the increase in brightness of the dried carrot. In general dried MCD carrot samples were characterized by the highest max force (hardness) (21.6-42.5 N; on average 34.7 N) in the breaking test and the lowest hardness was observed in the CD (10.8 N) ones. Pre-treatment and drying caused a significant decrease in the content of carotenoids (2.0-2.7 times) and chlorophyll (2.7-4.5 times) compared to the fresh carrot but a retention or increase in the total content of phenolics and antioxidant activity, especially in microwave-vacuum-dried carrots with an increase of even 2.7-2.9 times compared to raw material. High phenolic content (195.6-277.4 mg GA/100 g d.m.) was found in pre-osmotic dehydrated samples, and lower phenolic content was found in blanched samples (110.7-189.6 mg GA/100 g d.m.). Significantly, the highest average antioxidant activity was found in microwave-vacuum-dried samples (228.9 µmol Trolox/100 g d.m.). The results of this study indicate that microwave-vacuum-drying as an alternative to freeze-drying, including in combination with thermal or osmotic treatment, is very promising for the production of dried carrot snacks.
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