Select carrots with red cores and not woody .
Remove stalks and tips . Wash carrots, scrape, then slice to about 56 mm thick using stainless steel knife. Remove all the green part.
Blanch the slices for 3 minutes in hot water containing 50g salt per liter. Then cool immediately in running water. To prevent browning and discoloration, dip in 0.1 percent sodium erythorbate.
Spread evenly in trays. Dry in solar dryer or in oven at temperature of 70 degree centigrade. Dry until the temperature is down to 6%.
Pack in tight container . If powder is desired, pulverize in waring blender or electric grinder.
could you give me more datails of how to make carrot powder without loosing the food nutrients in it. thanks
to prevent nutrient loss, you need to control the following.
1) heat. application causes nutrient degradation. There are some exceptions – lycopene of tomato is released during heating and coffee antioxidant is developed during roasting. Avoid too much heat as much as possible.
2) light. My former professor who studied carrot powder told me that this commodity is sensitive to light. Prefer a light proof packaging.
3) Oxygen. Its presence causes oxidation. keep it away.
4) microorganisms. When allowed, they are very efficient in altering food components. Keep the processing procedure and processing area as clean as possible.
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