Dondurarak Kurutulmuş Havuç Dilimlerinin Renk, Rehidrasyon Özellikieri ve Bazı Duyusal Özellikieri Üzerine Farklı Antioksidan Çözeltilerin Etkisi.

In this study, the effects of different antioxidant solutions on color and rehydration properties of freeze dried carrot slices were investigated. Carrots were sliced and dipped into antioxidant solutions; ascorbic acid (AA, 0.5 %), citric acid (CA, 0.5 %), 4- hexylresorcinol (100 ppm) and control (water) before drying process. L*, a*, b* color values of fresh and freeze dried samples were measured by Minolta Colorimeter and then different color components such as chroma (C*), color differences (dE*) and whiteness index (WI) were calculated. Changes in the color properties of freeze dried samples were evaluated by sensory analysis. Rehydration properties at 20 °C of dried samples also were also determined. After sensory analysis, the highest color conservation was determined in the samples treated with citric acid after drying process. Although there was a blanching problem on the surface of samples treated with ascorbic acid, stiffness, crispiness and shape properties were better in these samples when compared with the others. It was determined that there was no significant (p>0.05) effect of antioxidant treatment before freeze drying on rehydration properties of carrot slices. [ABSTRACT FROM AUTHOR]