Effects of processing conditions on nutritive value of carrot powder

The carrot powder was prepared from carrot juice concentrate. The physiochemical parameters of carrots juice, concentrate and powder were studied during process and revealed a decrease in moisture (%) 92, 24 and 5 respectively. Similarly ash, fiber, total sugar and fat percentage were increased as (0.76, 1.2, 2.2), (0.3, 0.6, 0.5), and (0.3, 0.42, 0.5) for juice, concentrate and powder respectively. The vitamin C was 15 mg/100g in juice, 28mg/100g in concentrate and 31mg/100g in powder. The beta carotene was 4.2 mg/100g in raw carrot, 3.5mg/100g in juice, 2.9mg/100g in blanched juice, 35.5mg/100g in concentrate and 6mg/100g in carrot powder. Carrots being seasonal vegetables that are unavailable during off-season, the present study was carried out to develop a national interest technology for the preparation of carrot powder to make available the carrots nutritional value for the whole year.