Effect of gum Arabic and ethanol pretreatments on drying kinetics and quality attributes of dried carrot slices
Zobabalo Progress Mina, Tafadzwa Kaseke, Tobi Fadiji, Olaniyi Amos Fawole
Abstract
= 0.9999; RMSE = 0.0033). Overall, the 3% GA pretreated carrot slices exhibited better colour (yellowness: 25.82-34.50; total colour differences: 8.12-13.06), water activity (0.37-0.44), total phenolic content (1.34-2.99 mg GAE/100 g DM), β-carotene (7.63-13.07 mg/100 g DM), and DPPH radical scavenging activity (5.67-8.02 mM AAE/100 g DM) than ethanol pretreated carrot slices and control samples. At the same time, 3 % GA pretreatment did not affect the drying rate of the carrot slices. The total soluble solids/titratable acidity ratio, rehydration capacity, and shrinkage ratio did not significantly (p > 0.05) vary among the treatments. The findings of this study can be used to develop an optimal drying protocol for pretreated carrot slices and to produce shelf-stable carrot products that can be used dried, rehydrated, or in combination with other products.