Effects of Drying Methods and Raw Material Ratio on the Quality of Restructured Carrot-Potato Chips
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
The effects of drying methods and raw material ratio on drying characteristics and quality of restructured carrot-potato chips were investigated using hot air drying (AD), freezing drying (FD), combined hot air and instant controlled pressure drop drying (AD-DIC), combined freezing drying and instant controlled pressure drop drying (FD-DIC) respectively. The results showed that the hardness and crispness, glass transition temperature, contents of total sugar and vitamin C of the restructured chips decreased gradually with the increase of the carrot ratio \with the same drying mode, while the ‘a*’ value, ‘b*’ value and the total carotenoid content increased gradually. Compared with AD or FD, the values of ‘a*’, ‘b*’, hardness, total content of carotenoid and vitamin C in restructured chips prepared by AD-DIC and FD-DIC were lower but the crispness was higher at the same raw material ratio.AD-DIC and FD-DIC could be used as the appropriate drying methods for preparation of restructured carrot-potato chips in terms of production cost or product quality. High quality of the products prepared by FD-DIC was achieved at potato-carrot ratio of 1:1 (m/m), followed by the ratio of 3:7 (m/m).
