Proximate analysis, beta carotene value and sensory evaluation of the bread sample were determined. One of the important root vegetables used in the preparation of many nutrient-dense foods is the carrot.
Carrot production
In addition to carotenoids, carrot roots also contain significant amounts of thiamin, riboflavin, niacin, folic acid and vitamin C (Howard et al., 1962; Bose and Som, 1986). The two main classes of phenolics found in carrots are para-hydroxybenzoic acid and hydroxycinnamic acid (Babic et al., 1993).
Effect of Pre-treatments on Quality Attributes of Processed Products
Blanching
To ensure that the dried product is of the highest quality, blanching time and temperature are crucial considerations (Jackson et al., 1996). Androetti et al (1980) investigated the impact of different operating environments on the loss of total carotenoids and ascorbic acid during dehydrofreezing of dried carrots.
Sulphuring/Sulphiting
Microwave use led to a decrease in the amount of carotenoids (22.7 percent). 2000) investigated the impact of different blanching techniques (steam, water and microwave) on the stability of total carotenoids and found that, on a dry weight basis, total carotenoids appeared to increase (2-25%), while it was expressed on a dry weight basis. total insoluble solid base, total carotenoids decreased. According to Mayer and Spiess (2003), Kintoki root products achieve high carotene availability and stability after blanching at high temperature (90°C) and in an oxygen-free environment. Carotenoids are lost less when roots, both blanched and unblanched, are dried with sulfur dioxide treatment (Baloch et al., 1987).
-bisulfite according to Arya et al. 1982), inhibits the production of browning chemicals during dehydration and subsequent storage.
Suitability of Carrot and Its By-Product (Pomace) For the Preparation of Various Processed Products
Another method to prevent oxidation of carotenoids is the encapsulation of B-carotene with maltodextrin (Wagner and Warthesen, 1995; Desobry et al., 1997). According to reports, carrot juice can be combined with other fruit juices (Stoll et al., 2001). Pretreatment conditions such as pH, temperature, and duration affect the yield and quality of carrot juice obtained by pressing (Sharma et al., 2006).
Another confection made with sugar, skimmed milk powder, dried carrot and other ingredients is a kheer mix (Manjunatha et al., 2003).
Dehydration and Rehydration Ratio
The quality characteristics of beverages with added beta-carotene were described by Chan et al. Due to their therapeutic benefits in addition to their high nutritional value, the production and consumption of fermented foods is constantly increasing (Karagul et al., 2004). Banga and Bawa (2002) reported that the blanched samples of root rehydrated better compared to unblanched, with a maximum rehydration ratio of 9.57 for the sample dehydrated at 60°C.
In the case of unblanched samples, the highest rehydration ratio of 7.52 was obtained for the sample dehydrated at 70 °C.
Equilibrium Relative Humidity (ERH)
Blanched samples had a maximum dehydration ratio of 21.4% for samples dehydrated at 50°C, while unblanched samples had a maximum dehydration ratio of 16.9% for samples dehydrated at 70°C. 1966) investigated the rehydration of osmotically treated and dried apple fruit slices and found that, while the texture of the treated slices was better than that of the control samples, the rehydration was marginally less than that of the untreated sample. 1990) used salt and sugar pretreatments to improve the rehydration properties of dehydrated cauliflower. In dehydrated potatoes dried at various temperatures, McMim and Magee (1997) found a direct relationship between the internal porosity of the structure and the coefficient of rehydration. 13 dehydrated sample and requires a lower relative humidity for safe storage, according to Singh's (2001) studies on moisture sorption isotherms. 2000) studied the osmotically dehydrated apple storage conditions and found that the critical point (CP) was at 79.60% relative humidity with 30.30% equilibrium moisture content (EMC), while the optimum equilibrium relative humidity (ERH) was at 52.00.5% at 18% . equilibrium moisture content.
Similar to Kumar et al. 1991) also observed that the quality and storage stability of dried products were improved by grinding the juice powder with cane sugar.
Packaging
According to Subramanian et al. 1976), the addition of cane sugar (sucrose) to fruit powder results in a decrease in hygroscopicity and an increase in water activity. 1999) observed that nitrogen filled materials with aluminum laminated polyethylene (260 Gauge) were superior to 200 and 400 Gauge low density polyethylene bags as well as other packaging methods such as air packing and vacuum packing in terms of maintaining good colors of dehydrated mango slices. When guava powder was packed in polythene bags, Khurdiya and Roy (1974) observed that retention of ascorbic acid and SO2 during storage was related to thickness.
However, 200-gauge polyethylene combined with aluminum foil was shown to work best for ascorbic acid retention (15%), SO2 retention (9.3%), and less moisture gain (3.1%) over the course of six months .
Effects of Storage on Quality of Processed Products
Spray-dried carrot pulp waste pigments were found to be susceptible to spoilage depending on storage duration and temperature (Singh et al. 2006). Off-flavor formation in dried carrots is associated with beta-carotene degradation (Ayres et al., 1964). Many researchers have argued that this decline was caused by the common role of phenolics in browning during storage (Takizawa et al., 1985; Wang et al., 1985; Cilliers and Singleton, 1989).
During its six months of room temperature storage, the ash composition of lemon powder remained unchanged according to Kumar (2003) and Sharma et al.
Materials
Carrot Powder
Determination of Crude Fiber
Filtration is used to remove the residue, which is then washed, dried, weighed and gassed. The remaining material was then boiled in a reflux condenser with 0.313M NaOH for 30 minutes. It was then rinsed chronologically and filtered to remove any residue that remained insoluble. Ash, a byproduct of heating in the presence of an oxidizing agent to remove water and organic debris, serves as a measure of the overall amount of minerals present in a food.
After removal of moisture, the crucible with sample is placed in a muffle furnace at 550°C for 6 hours.
Determination of Fat Percentage
Strong acids are used to break down foods, which release nitrogen that can be measured using an appropriate titration technique. The solids were then filtered through a nylon cloth and centrifuged to remove them from the dispersion medium. The protein was then filtered through a sintered glass crucible, washed several times with 95 percent alcohol, and then washed with acetone after it had precipitated.
Protein weight: Weight of dried filter paper with residue – weight of empty filter paper.
Determination of Beta carotene
15 untrained panelists from fourth year and first year students of the faculty of Food Science and Technology, Chattagram Veterinary and Animal Sciences University, Khulsi, Chattagram, performed the sensory evaluation of freshly baked items (control and treatment). Panelists rated each sensory quality of the bread samples using a nine-point hedonic scale (1 neither likes nor likes, 2 doesn't like very much, 3 doesn't like moderately, 4 doesn't like a little, 5 doesn't like at all like nor dislike, 6 is like, 7 is average, 8 is similar and 9 is extremely) (Ranganna, 1991).
Statistical Evaluation
Gross Chemical Composition
Proximate Compositions of whole wheat bread and carrot powder treated bread
Regarding ash, the results showed that every combination of even days was significant except for the bread treated with 5 percent and 10 percent carrot powder (T1), respectively (T2). Carrot powder (CP) was shown to be significantly different from bread treated with 5 percent carrot powder (T1), 10 percent carrot powder (T2) and whole wheat bread in terms of fiber and protein (WB). Significant at P < 0.01; Values followed by different superscript letters indicate a significant difference; comparison made across columns.
Significant at P < .01; Values followed by different superscript letters indicate a significant difference; comparison made across columns.
Sensory evaluation
The overall mean difference in beta-carotenes was determined using a one-way ANOVA test (analysis of variance) (Table 3). To confirm which beta-carotenes were most important for samples, Tukey's multiple comparison test was used. All paired comparisons were found to be significantly different from each other in terms of beta-carotene.
28 treated with 10% carrot powder (T2), bread treated with 5% carrot powder (T1) and bread treated with 5% carrot powder (T1) and 10% carrot powder (T2) were not significantly different in terms of pertains to appearance, but whole wheat bread (BB), bread treated with 5% carrot powder (T1), bread treated with 5% carrot powder (T1) and bread treated with 10% carrot powder (T2).
Gross Chemical Composition
Proximate Compositions of whole wheat bread and carrot powder treated bread
The protein content for bread without root powder, bread with 2.5% root powder, bread with 5% root powder, bread with 7% root powder, bread with 10% root powder was and 8.16% initially observed by Pandey et al., 2016 during the evaluation of effect of storage period on the bread quality fortified with root powder maximum parameter of which is higher than the results in Table 4.1 that occurred, may be due to the type of heat treatment, preparation and formulation of dough etc. According to Tiwari and Sarkar (2018), the fresh root had a moisture content of 87.02 percent, which decreased after drying to reach a constant weight. Moisture levels in powder and flour greater than 14 percent will have an impact on storage quality as it can lead to the formation of mold, bacterial contamination and agglomeration (Roongruangsri & Bronlund, 2016).
Carrots, fresh, had a fiber content of 8.2 g/100 g; this increased to 13.0 g/100 g after drying, which is due to the concentration due to moisture removal.
Beta-carotene content (mg/100g) of Carrot powder (CP), bread treated with 5%
Sensory evaluation
Thus, it was determined that the use of carrot powder improved the quality of bread produced. Certainly because of the varied amount of carrot powder, which ultimately raises the mineral content of the final product and at the same time increases the value of the baked bread. The current study also revealed that the varying amount of carrot powder in the experimental samples, which ultimately raised the mineral content of the finished product while adding value to the baked bread, was the primary reason for the higher fiber content in these samples.
It is a beneficial fact of root powder that is used as a source for tonics that is rich in both beta-carotene and antioxidant. Effect of processing variables on the quality of dehydrated root (a) leaching losses and carotenoids content. Carotenoid content and physiochemical and sensory characteristics of carrot slices deep-fried in different oils at various temperatures.
