104C-12 |
Establishment of the conditions for the elaboration of a carrot snack-type product |
M. V. Fernandez Ramírez1, C. A. MONTAÑO FIGUEROA1, B. E. Humo Valdez2, Z. N. Duarte Valenzuela2, A. L. Valenzuela Alcantar2, M. I. Tapia López1, M. E. Arce Corrales1, and R. Ramirez Olivas1. (1) Chemistry Biological Science, Universidad de Sonora, Dr. N. Bourlang no. 81, Hermosillo, 83260, Mexico, (2) Mexico The Mexican state of Sonora is an important carrot (Daucus carota L.) producer; however, this vegetable is poorly consumed by children, even though it it a rich source of dietary fiber. Because of the above and to promote the consumption of this vegetable, a dry carrot snack was elaborated using powdered jalapeno pepper, citric acid, salt and sugar. Carrots (15 cm long and 4 cm of diameter), obtained from local stores, were washed, peeled, and longitudinally sliced (width 1 mm) in order to be scalded at 90° C in water during 180 sec. Scalded carrot slices were powdered with a powder mixture of jalapeno peppers, salt, sugar, and citric acid (0.3 : 1 : 3 : 1) and dried in a tunnel dryer during 4 h at 75°C. Proximal analysis showed that carrots used contained 93.64% water, 0.954% protein, 0.036% fat, 4.386% crude fiber, and 0.984% ash; whereas the carrot snack contained 14.837% water, 9.308% protein, 26.73% crude fiber, and 6.75% ash. Sensory analysis of the final product showed that attributes such as color, odor, flavor, and texture had an acceptance of 81%, 72%, 54%, and 66%, respectively, among panelists. This is a good choice to children consumed vegetable.
Session 104C, Fruit & Vegetable Products: Vegetables (Processed)
|