The effect of blanching on quality attributes of dehydrated carrots during long-term storage

The effect of blanching on the retention of beta -carotene and ascorbic acid, and non-enzymatic browning (NEB) during storage of dehydrated carrot slices was studied. Blanched carrots contained higher beta -carotene but lower ascorbic acid than their unblanched counterpart just after drying, whereas NEB was unaffected by blanching. During storage of dehydrated carrots a decrease in beta -carotene and ascorbic acid content with an increase in NEB values was observed. Blanching was helpful in limiting the loss of quality parameters irrespective of storage and packaging conditions.