Studied On Processing Technology And Quality Analysis Of Restructured Carrot Chips

Carrot and potato were processed into restructured chips by by hot air drying(AD),freeze drying(FD),combined hot air and instant controlled pressure drop drying(AD-DIC),combined freeze drying and instant controlled pressure drop drying(FD-DIC),respectively.respectively.The effects of drying methods and formula on drying characteristics and qualities of restructured carrot chips were investigated,and thenthe better drying methods and formula were elected and the optimization of process parameters were performed.Finally,the digestion characteristics and bioaccessibility of the carotenoids of restructured carrot chips,carrot chips and fresh carrots were investigated.The study was conducted with the aim to provide theoretical support for the development of restructured fruit and vegetable chips with better quality.1.The hardness and crispness,glass transition temperature,total sugar content and vitamin C contents of the restructured chips decreased with increasing of the ratio of carrot when dried by all drying method,however,the'a*' value,'b*' value,and the total carotenoid content increased gradually.Compared with the hot air or freeze dried products,the'a*' and '6*' values,hardness,total carotenoid and the vitamin C content of the restructured chips prepared by combined instant controlled pressure drop drying were lower when the formula were fixed,but the crispness of the product was higher.Whether in terms of production cost or product quality,combined instant controlled pressure drop drying can be used as appropriate drying methods for preparation of restructured carrot chips.In addition,potato-carrot ratio of 1:1(w/w)is highly suggested for processing of restructured chips.2.The color,texture and microstructure of the restructured carrot chips were improved significantly by various excipients including carrots,sucrose,maltitol and soybean protein.Moreover,sensory evaluation suggested that the restructured chips with adding sucrose and maltitol obtained higher consumer preferences.In addition,three principal components were extracted by using principal component analysis(PCA),and the quality indexes were comprehensively evaluated.Overall,the restructured chips with maltitol ratio of 11.6%(w/w)obtained the best quality.3.The results of optimization using response surface methodology(RSM)showed that the graphical optimal ranges of FD-DIC process were as follow:the amount of carrot was 46?54%w/w,the moisture content of the partially dried product before DIC treatment was 0.20-0.35 g/g,and the equilibrium temperature of DIC was 85-95?.Furthermore,the numerical optimization suggested that conditions were 47.43%w/w,0.29 g/g,and 90.57?respectively.It provided the restructured carrot chips with higher quality,especially superior texture,as compared to the FD chips.4.The study on bioaccessibility of the carotenoids showed that there were significant differences in the digestibility of carrot samples with different processing methods.The content of carotenoids was the highest and the bioaccessibility of carotenoids was the lowest for the fresh carrots.However,though the content of carotenoids of the restructured chips was lower than the other chips,the bioaccessibility of carotenoids of the sample was the highest,and extent of chewing showed no significant influence on the carotenoids bioaccessibility of the restructured carrot chips.In conclusion,the restructured carrot chips are effective in supplementing carotenoids as a kind of fruit and vegetable snack food due to the superior digestive behavior and bioaccessibility of carotenoids.