Journal of Horticulture
Open Access

Jaishankar HP

Publications

• Research Article
  Effect of Pre-treatments on Physical and Sensory Qualities of Dehydrated Carrot Slices
  Author(s): Laxman Kukanoor, Archana Pattar, Manjula Karadiguddi, Shivanand Rayar and Jaishankar HPLaxman Kukanoor, Archana Pattar, Manjula Karadiguddi, Shivanand Rayar and Jaishankar HP
  
  Carrot is a popular cool season crop grown throughout India. It is used as raw as well as cooked form. The preservation methods such as dehydration, canning, and pickling can be successfully adopted to preserve carrot for off-season. Dehydrated carrot in the form of grating can be used in the preparation of halwa, discs made in to chips. Carrot is rich source of vitamin A and is a seasonal crop. To make available in the off season and to exploit the nutritive value of carrot it is necessary to convert into various value added products. Among the different methods of preservation, dehydration is one of the best and cheapest method of preservation. In this regard, a study was conducted to prepare dehydrated carrot slices. The experiment was conducted in completely randomized block design with seven treatments and three replications. The various physical parameters like recovery, time ta.. View More»
  

  Abstract PDF

Relevant Topics