Apple juice concentrate impregnation enhances nutritional and textural attributes of the instant controlled pressure drop (DIC) dried carrot chips.

Abstract

BACKGROUND\nOsmotic pretreatment is an effective processing unit for improving textural quality of dried fruit and vegetable snacks, while nutrition loss and high calorie after impregnation is still a noteworthy shortcoming of sugar-immersed products. Therefore, using of apple juice concentrate as a clean label solution to improve the qualities of instant controlled pressure drop (DIC) dried carrot chips were conducted.\n\n\nRESULTS\nApple juice concentrate impregnation substantially enhanced the physical properties of the carrot chips, including hardness (38.28 N), crispness (2.01 mm), porosity (66.72%), and homogeneous microstructure, which were comparable to the chips obtained by using sucrose and maltiltol based osmotic solutions. Additionally, compared with the sucrose and maltiltol impregnated chips, higher retention of carotenoids (302.81 μg/g, db), higher multiplicity of phenolic compounds, stronger antioxidant activities, and superior sensory score were observed in the chips pretreated with apple juice concentrate.\n\n\nCONCLUSION\nApple juice concentrate could be used as a clean label osmotic solution to enhance the organoleptic attributes and fortify the nutritional property of DIC-dried carrot snacks. This article is protected by copyright. All rights reserved.