Effect of starch as an edible coating material on the process of osmotic dehydration of carrot in saccharose solution and sugar beet molasses

• Main Authors: Lević Ljubinko B., Koprivica Gordana B., Mišljenović Nevena M., Filipčev Bojana V., Šimurina Olivera D., Kuljanin Tatjana A.
• Format: Article
• Language: English
• Published: Faculty of Technology, Novi Sad 2008-01-01
• Series: Acta Periodica Technologica
• Subjects: Osmotic dehydration; carrot; edible coating; molasses; saccharose
• Online Access: http://www.doiserbia.nb.rs/img/doi/1450-7188/2008/1450-71880839029L.pdf

The effect of edible coatings was studied with the objective to increase the content of solids during osmotic dehydration of foods. This study encompassed treatments of carrot with 3% maize starch solution applied in the form of single and double coatings. Samples of carrot were dehydrated in saccharose solution or sugar beet molasses as osmotic agents during 5h, at 55°C and normal pressure. It was concluded that double coating performed best, increasing the content of solids in the samples by more than four times. The possibility of recycling the osmotic solutions after concentrating them to the initial solid content was also considered.