Development of value added intermediate moisture food (IMF) slices and candy from carrot (Daucus carota L.)
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Date
2018
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CCSHAU
Abstract
The present investigation entitled, “Development of value added Intermediate Moisture Food (IMF) slices
and candy from carrot (Daucus carota L.)” was carried out with the objectives to develop value added IMF slices
and candy from carrots, and to evaluate quality and shelf life of products during storage. On the basis of physicochemical
and sensory quality evaluation, 0.2% KMS + 1% CaCl2 was found to be the best pretreatment for red and
yellow carrots and 1% CaCl2 + 0.5% citric acid for black carrots. Sweet and spiced IMF slices and candy from red,
yellow and black carrots were prepared using sucrose, sucrose+honey, honey, sucrose+stevia+glycerol and
sucrose+sucralose+glycerol as osmotic solutions. Moisture content and aw decreased in IMF slices and increased in
candy from carrots during storage. TSS and total sugars increased in IMF slices and decreased in carrot candy
during storage. Reducing sugars, acidity and browning increased, while pectin, total carotenoids, anthocyanins and
antioxidant activity decreased in the products during storage. Overall acceptability of both the products decreased
significantly during storage period, however both the products were found acceptable till four months storage.
Among different treatments, sweet and spiced IMF slices prepared with 600Bx honey were found most
acceptable (7.40), while sweet and spiced candy prepared with 650Bx were found most acceptable (8.10 and 7.90).
Yeast and mold count increased in both the products with the advancement in storage duration of six months. Sweet
IMF slices and candy from yellow carrots using sucrose+stevia/sucralose+glycerol had maximum calorific values
(341 and 355 kcal/100 g). The cost of production was recorded maximum (Rs. 549/kg and Rs. 1989/kg) in IMF
slices and candy (spiced) prepared from black carrots treated with sucrose+sucralose+glycerol.
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