Effect of Drying Temperature on the Physico-Chemical Properties of Carrot Peel Powder
Effect of Drying Temperature on the Physico-Chemical Properties of Carrot Peel Powder
Nguyen Tuyet Giang1,2*, Le Thi Thuy Hang1,2, Phan Phuong Loan1,2 and Le Thi Thuy Loan1,2
ABSTRACT
The objective of this study was to evaluate the physio-chemical properties of carrot peel powders obtained at four hot-air drying temperatures (50, 60, 70, and 80°C). The drying process ended when the materials achieved the moisture content of about 5-7%. The final products were subsequently analyzed for water activity, hydration indices, chemical composition, and color attributes to evaluate the influence of drying temperature on the quality of carrot peel powder. The results showed that the increment in drying temperature increased the hydration properties, the values of L*, and ΔE*, but reduced the contents of protein, and total carotenoids, as well as the values of a*, b*, and C*. In the range of hot-air conditions tested in this study, it is suggested to use an operating temperature of 50°C to minimize changes in the physico-chemical properties of the carrot peel powder. This is a preliminary study to optimize the drying conditions to produce carrot peel powder with high physico-chemical properties. Further studies will focus on investigating the effect of carrot peel powder on the performance of laying chickens.
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