Food Research International 32 (1999) 509514

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Osmotic concentration kinetics and quality of carrot preserve

S. Singh a, U.S. Shivhare a, J. Ahmed a, G.S.V. Raghavan b,*
b a Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143 005 India Department of Agricultural and Biosystems Engineering, Macdonald Campus of McGill University, 21,111 Lakeshore Rd, Ste Anne-de-Bellevue, Quebec, Canada H9X 3V9

Received 4 June 1999; accepted 20 August 1999

Abstract The present study was undertaken to investigate the eects of dierent concentrations of sugar solution and sample to syrup ratio on the physico-chemical changes as well as sensory attributes of the product during the manufacture of carrot preserve. Results indicated that the boiled carrots should be pre-treated for 12 h in 40 Brix syrup followed by dipping in 60 Brix syrup for 12 h. The nal concentration of the sugar solution for the preparation of carrot preserve should be 70 Brix. The optimum level of sample to syrup ratio for the preparation of carrot preserve was found to be 1:4. Kinetics of moisture loss, T.S.S. and sugar(s) uptake was described using an empirical equation. # 2000 Canadian Institute of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.
Keywords: Preserve; Osmotic concentration; Carrot

1. Introduction Carrot (Daucus carota L.) is one of the important vegetables grown throughout the world. It is a rich source of b-carotene, a precursor of vitamin A. Among vegetables, carrot is richer in sugar which is indicated by its sweetness. Carrot is used raw and cooked as well as for the manufacture of preserves and pickles. Several attempts have been made towards utilization of carrots for the purpose of the preparation of soups, beverages, wine, stews, curries, pies, jams and as blending agents (Lingappa & Naik, 1997). However, the most successful approach which is being widely used is for the manufacture of pickles and preserves. A preserve is prepared by boiling the prepared material in a sugar syrup until the concentration of sugar in the material reaches 5570% (Cruess, 1997; Lal, Sidappa & Tandon, 1986). The material should retain its form, should be crisp and permeated with the syrup without any noticeable shriveling of the individual pieces. The commercial method of manufacture of the preserve involves boiling the peeled and dressed carrots,
* Corresponding author. Tel.: +1-514-398-7775; fax:+514-3988387. E-mail address: raghavan@agreng.ian.mcgill.ca (G.S.V. Raghavan).

keeping in 40 Brix syrup overnight, then transferring the carrots to 60 Brix syrup and again immersed overnight. They are then nally stored in syrup of about 70 Brix till further use. Preserve making involves osmotic concentration and presents an excellent example of intermediate moisture food technology, which is well suited to the needs of developing countries. Osmotic concentration of food materials has been a subject of a number of studies (Lerici, Pinnavaia, Dalla Rosa & Bartolucci, 1985; Parjoko, Rahman, Buckle & Perera, 1996; Ponting, 1973; Rahman & Lamb, 1990; Speiss & Behsnilian, 1998; Torrenggiani, 1993). Several factors are known to aect the osmotic concentration process; these are: type of osmotic agent used; concentration, temperature and agitation of osmotic solution; the ratio of the solution to the food material; and physicochemical properties of food materials. Sucrose has been recommended for osmotic concentration of fruits because of its eectiveness, convenience and desired avor (Ponting, Waters, Forey, Jackson & Stanley, 1966). The rate of mass transfer has been reported to be accelerated with the increase in concentration, temperature and agitation of the solution (Ponting et al.); however, the optimum concentration and temperature levels are materials specic (Chaudhari, Kumbhar, Singh & Narain, 1993). Concentration of the osmotic solution

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decreases with the migration of moisture from the food material into the solution. Consequently, higher ratios of solution to sample have been recommended (Chaudhari et al.). The drying of carrots by freezing, freeze drying and osmotic dehydration has received considerable attention (Lenart, 1991; Lenart & Lewicki, 1988, Mazza, 1983; Mudahar, Toledo, Floros & Jen, 1989; Walde, Math, Chakkaravarthi & Rao, 1992). However, little information is available on the osmotic concentration kinetics of carrots for the purposes of manufacturing carrot preserves. The present study was, therefore, undertaken to study the changes in selected physico-chemical properties during manufacture as well as to determine the quality of the preserve at selected levels of syrup concentration and ratio of carrot to syrup. The specic objectives were: (i) assessment of the quality of carrot preserve at dierent concentrations of sugar solution and sample to syrup ratio, and (ii) to study the kinetics of carrot preserve manufacture and to describe the process using an appropriate mathematical model. The quality of the nal product was assessed with respect to appearance, texture, taste and overall acceptability. 2. Materials and methods Fully ripened carrots, procured from the local market, were thoroughly washed in water to remove the adhering soil and other debris. With a knife, about an inch of the root and the top respectively were trimmed o. These were peeled and pricked manually and were then cut into pieces of approximately 2.5 cm in length. The diameter of the pieces ranged between 2 and 3 cm. The carrot pieces were placed for 0.75 h in boiling water. The boiled material was then divided into two batches. In the rst batch, the sample henceforth termed the ``direct immersion sample'' was prepared in one step by transferring the boiled material directly into a sugar solution of 70 Brix with a sample to syrup ratio of 1:10. Preparation of the preserve using the second batch was carried out in three steps. In the rst step, the boiled sample was immersed in a syrup of 40 Brix for 12 h. The second step consisted of removing the carrot pieces from the syrup and increasing the concentration of the syrup to 60 Brix by adding sugar, followed by immersion of the pieces in the syrup for 12 h. In the third step, the sample was removed and transferred into glass jars containing syrup of desired concentrations (65, 70 and 75 Brix) and quantities (1:1, 1:4, 1:7 and 1:10 sample to syrup ratio). All the prepared samples were kept in glass jars at 301 C. The study was carried out in three phases. The rst phase involved the standardization of the sample to syrup ratio. In this phase, four levels of sample to syrup ratio (1:1; 1:4; 1:7 and 1:10) were selected while the nal

concentration of sugar solution was held constant at 70 Brix. The most acceptable sample to syrup ratio obtained was used in further studies. The second phase of the study dealt with the standardization of concentration of syrup for making the carrot preserve. In this phase, samples were immersed in sugar solutions of dierent nal concentrations (65, 70 and 75 Brix). The sample to syrup ratio was held constant, the value of which was based on the results of phase I study. The product sample found to be ``the most acceptable'' in the Phase II study was then compared with commercially available product and the one prepared by the direct immersion sample. Analyses for moisture content, total soluble solids, total sugars, reducing sugars and non-reducing sugars were done every 12 h (Association of Oce Analytical Chemists, AOAC, 1984; Ranganna, 1986) until an equilibrium was established between the solution and the carrots. Triplicate samples were taken and each sample weighed about 1 kg, consisting of 70 pieces of carrots. The carrots were gently wiped with lter paper to remove excess syrup from the surface. Sensory evaluation was carried out using nine-point Hedonic scale (Larmond, 1977) by a semi-trained panel consisting of 20 judges. Ten male and ten female of 20 50 years age group with an average age of approximately 28 years constituted the panel. The sensory panel was selected among the students and faculty members of the department and the evaluation was carried out in the well equipped sensory evaluation laboratory. Each panelist was asked to evaluate the product and award the scores according to their preferences for appearance, texture, taste and overall acceptability. The mean sensory data was analyzed by the analysis of variance technique (Steel & Torrie, 1960). The signicant treatment eects were further evaluated for the signicance of individual treatment factors using the least signicant dierence (LSD). All the results were inferred on a 5% signicance level. 3. Results and discussion 3.1. Eect of sample to syrup ratio on the sensory quality of the product Average values of the sensory scores with respect to the appearance, texture, taste and overall acceptability of the product are presented in Table 1. Mean sensory scores for a given sample to syrup ratio with dierent letters infer that they were signicantly dierent (P40.05). The sensory data reported in Table 1 with respect to the appearance, revealed that the product prepared at 1:4 sample to syrup ratio had the highest score but it

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was not signicantly dierent (P>0.05) from the sample prepared with the 1:10 ratio. The sample pertaining to a 1:7 ratio was found to be the least acceptable. The texture and taste scores revealed that the samples pertaining to 1:1, 1:4 and 1:10 ratios were not signicantly dierent but were found to be signicantly dierent from that of the 1:7 ratio. The overall acceptability data showed that the product prepared with a 1:4 sample to syrup ratio was most acceptable and diered signicantly from others. Thus, the product prepared with a 1:4 sample to syrup ratio was adjudged to be the best. 3.2. Eect of syrup concentration on the sensory quality of the product This phase of the study was carried out by comparing the sensory qualities of the product prepared at three dierent concentrations (65, 70 and 75 Brix) of the sugar solution. The sample to syrup ratio was held at the 1:4 level, following the inference drawn from Table 1. Average values of the sensory scores with respect to the appearance, texture, taste and overall acceptability are given in Table 2. The eect of concentration of the sugar solution on the appearance of the product was found to be signicant (P40.05). The mean sensory score with respect to the appearance of the product prepared in 70 Brix was highest followed by that of 75 and 65 Brix samples. For texture, the sensory scores of the product prepared at 75 Brix was greatest but did not vary signicantly (P>0.05) with that of the 70 Brix and diered signicantly from that of the 65 Brix sample. The sensory score in respect of taste was highest for the sample prepared in the 70 Brix sugar solution. The sensory score of the 70 Brix sample was not signicantly dierent
Table 1 Eect of sample to syrup ratio on the sensory quality of the product (n=20) Sample to syrup ratio 1:1 1:4 1:7 1:10 Appearance 6.9a 7.5b 5.8c 7.3ab Texture 7.1a 7.1a 6.3b 7.0a Taste 6.8a 7.0a 5.8b 6.8a Overall acceptability 6.8a 7.6b 6.1c 7.1a

from that of 75 Brix but diered signicantly (P40.05) from that of the 65 Brix. Overall acceptability of the product prepared in the 70 Brix sugar solution was highest with a score of 7.4. The mean overall acceptability score of the 70 Brix sample was not signicantly dierent than that of the 75 Brix but both of these were signicantly greater than that of the 65 Brix. It can, therefore, be concluded that carrot preserve had higher acceptability when prepared in a 70 Brix sugar solution. Based on results reported in Tables 1 and 2 the most acceptable sample was considered as the one prepared in the 70 Brix syrup at a 1:4 sample to syrup ratio. 3.3. Comparison of selected products The sample found to be the most acceptable was then compared with the direct immersion sample and a commercial sample for their sensorial attributes. The mean sensory scores of these samples are given in Table 3. The appearance scores reveal that the sample prepared in the 70 Brix sugar solution at a 1:4 sample to syrup ratio was adjudged being the best. The sensory scores of this sample was highest (7.8) and signicantly greater than that of sample prepared by direct immersion (7.0) and the commercial sample (6.3). The mean sensory score for texture reveal that the product prepared in the 70 Brix sugar solution at a 1:4 sample to syrup ratio was best. It received the maximum score (7.4) which was signicantly greater than that of the direct immersion sample and the commercial sample. The mean sensory scores in respect of taste and overall acceptability were similar to that of the texture. It is, therefore, inferred that the most acceptable sample was better than the direct immersion sample and the commercial sample. 3.4. Kinetics of osmotic concentration Kinetics of osmotic concentration were studied with respect to temporal variation of moisture content, total soluble solids, reducing sugars, non-reducing sugars and total sugars of the carrot preserve. The observations on these constituents were carried out at 12 h interval for
Table 3 Comparison of the selected samples (n=20) Sample Direct immersion sample Most acceptable sample Commercial sample Appearance 7.0a 7.8b 6.3c Texture 6.9a 7.4b 6.9a Taste 6.7a 7.3b 6.4a Overall acceptability 6.9a 7.6b 6.8a

Table 2 Eect of concentration of sugar solution on the sensory quality of the product (n=20) Syrup concentration 65 Brix 70 Brix 75 Brix Appearance 5.7a 7.7b 6.9c Texture 6.2a 6.8ab 7.4b Taste 6.1a 7.4b 6.9ab Overall acceptability 6.0a 7.4b 7.0b

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up to 60 h and at 24 h intervals thereafter. It was observed that the concentration process in respect of the selected constituents reached its equilibrium at about 156 h. The values of these constituents observed at 156 h were, therefore, regarded as the equilibrium values. The rate of variation of these constituents was exponential in nature; the rate being higher in the beginning but gradually approaching its equilibrium at a later stage. A mathematical model of the following form was proposed: C Ce expktn C0 Ce where, C 1

ln C Ce =C0 Ce lnk n lnt

Linear regression of Eq. (2) was carried out using the least-squares technique. The values of the coecients of regression analysis are given in Table 4. The variation of moisture content, total soluble solids, reducing, nonreducing and total sugars with time at a 1:4 sample to syrup ratio are shown in Figs. 15. The solid lines in these gures represent the values predicted using Eq. (1). It is obvious from these gures that the mathematical model as represented by Eq. (1) described well the variation of the selected constituents. The coecient of

concentration of a constituent at any given instant t, appropriate units. initial concentration of a C0 constituent, appropriate units. concentration of a constituent at Ce equilibrium, appropriate units. k rate constant, per h n dimensionless coecient t time of concentration, h (CCe)/(C0-Ce) concentration ratio, dimensionless. The concentration is a general term assigned to the constituents selected in the present study. Eq. (1) is nonlinear and its linearized form is:
Table 4 Values of the coecients of Eq. (1) for various constituents Constituent Moisture content Coecient ka nb R2c SEd k n R2 SE k n R2 SE k n R2 SE k n R2 SE Sample to syrup ratio 1:1 0.0413 1.001 95.1 0.092 0.0459 1.0265 94.9 0.106 0.0547 0.964 94.6 0.094 0.0363 1.108 97.8 0.068 0.066 0.886 91.9 0.107 1:4 0.0183 1.136 99.2 0.041 0.0208 1.222 98.5 0.076 0.0287 1.101 97.6 0.071 0.0523 0.932 98.2 0.052 0.0112 1.378 98.1 0.078 1:7 0.0169 1.160 99.5 0.032 0.0367 1.0287 96.6 0.079 0.035 1.017 96.7 0.077 0.0607 0.862 97.8 0.053 0.0168 1.229 96.2 0.10 1:10 0.0171 1.555 99.5 0.035 0.0366 1.026 97.0 0.074 0.0345 1.0214 96.7 0.077 0.0522 0.920 98.2 0.051 0.0211 1.147 93.0 0.128 Fig. 1. Temporal variation of moisture content during osmotic concentration of carrots in 70 Brix sugar solution at a 1:4 sample to syrup ratio.

Total soluble solids

Total sugars

Reducing sugars

Non-reducing sugars

a b c d

k=Rate constant, per h. n=Dimensionless coecient. R2=Coecient of correlation, %. SE=Standard error, dimensionless.

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Fig. 2. Temporal variation of total soluble solids during osmotic concentration of carrots in 70 Brix sugar solution at a 1:4 sample to syrup ratio.

Fig. 4. Temporal variation of reducing sugars during osmotic concentration of carrots in 70 Brix sugar solution at a 1:4 sample to syrup ratio.

Fig. 3. Temporal variation of total sugars during osmotic concentration of carrots in 70 Brix sugar solution at a 1:4 sample to syrup ratio.

Fig. 5. Temporal variation of non-reducing sugars during osmotic concentration of carrots in 70 Brix sugar solution at a 1:4 sample to syrup ratio. Table 5 Equilibrium valuesa of the selected constituents of carrot preserve (n=3)
Sample to Moisture TSS Total Reducing Non-reducing syrup ratio content, %  Brix sugar, % sugar, % sugar, % 1:1 1:4 1:7 1:10 44.5a 37.1b 37.0b 37.1b 56.0a 62.5b 64.0b 64.0b 55.9a 62.9b 64.6b 64.4b 33.0a 30.7b 31.6b 31.2b 22.9a 32.2b 33.0b 33.1b

correlation was greater than 93% while the standard error was less than 0.128 in all the cases. The data reported in Table 4 revealed that the variation of the coecients k and n with the sample to syrup ratio was not systematic. The average equilibrium values of selected constituents of carrot preserve are reported in Table 5. The eect of the sample to syrup ratio on the equilibrium values of the physico-chemical constituents was signicant for the 1:1 ratio. Dierences in the equilibrium values for the cases of the 1:4, 1:7 and 1:10 ratios were not signicant (P40.05), but they diered signicantly (P40.05) from the equilibrium values for the 1:1 ratio. Since low moisture content and high T.S.S. of the product are desired attributes, carrot preserves prepared in 1:4, 1:7 and 1:10 sample to syrup ratios may be considered better than that in the 1:1 ratio. Further, since the dierence among 1:4, 1:7 and 1:10 sample to syrup ratios was not signicant, the preserve prepared at the 1:4 ratio may be preferred because of its lower processing cost.

a Average equilibrium values for each constituent in columns, with the same letter are not signicantly dierent (P>0.05).

4. Conclusions The results obtained in this study indicated that the best conditions for the manufacture of carrot preserves are as follows. The boiled carrots should be pre-treated for 12 h in 40 Brix syrup followed by dipping in 60 Brix syrup for 12 h, and the nal concentration of the sugar solution should be 70 Brix. The best sample to syrup ratio for the preparation of carrots preserves was

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S. Singh et al. / Food Research International 32 (1999) 509514 Lingappa, K., & Naik, C. (1997). Wine preparation from carrot. Indian Food Packer, SeptemberOctober, 1113. Mazza, G. (1983). Dehydration of carrots. Journal of Food Technology, 18, 113123. Mudahar, G. S., Toledo, R. T., Floros, J. D., & Jen, J. J. (1989). Optimization of carrot dehydration process using response surface methodology. Journal of Food Science, 54(3), 714719. Ocial methods of analysis (1984). USA Association of Ocial Analytical Chemists. Parjoko, Rahman, M. S., Buckle, K. A., & Perera, C. O. (1996). Osmotic dehydration kinetics of pineapple wedges using palm sugar. Lebensm - Wiss.U. Technol., 29, 452459. Ponting, J. D., Waters, G. G., Forey, R. R., Jackson, R., & Stanley, W. L. (1966). Osmotic dehydration of fruits. Food Technology, October, 125128. Ponting, J. D. (1973). Osmotic dehydration of fruits recent modications and application. Process Biochemistry. December, 1820. Rahman, M., & Lamb, J. (1990). Osmotic dehydration of pineapple. Journal of Food Science Technology, 27(3), 150152. Ranganna, S. (1986). Handbook of analysis and quality control for fruits and vegetable products. India: Tata McGraw Hill Publication. Speiss, W. E. L., & Behsnilian, D. (1998). Drying '98 Proceedings of the 11th International Drying Symposium, Greece. Vol. A, pp. 4756. Steel, R. G. D., & Torrie, J. H. (1960). Principles and procedures of statistics. USA: McGraw Hill Book Company. Torreggiani, D. (1993). Osmotic dehydration in fruit and vegetable processing. Journal of Food Research International, 26, 5968. Walde, S. C., Math, R. G., Chakkaravarthi, A., & Rao, D. G. (1992). Preservation of carrots (Daucus Carota L.) by dehydration techniques a review. Indian Food. Packer, NovemberDecember, 3742.

found to be 1:4. This conclusion was based on the low moisture content and high T.S.S. obtained, and on the sensory data, which indicated that the 1:4 ratio gave the most acceptable product. The kinetics of moisture loss, T.S.S. and sugar(s) uptake were described using an empirical equation.

References
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