3.1 MATERIALS AND METHODS
The study of “Osmotic dehydration of Carrot and Beetroot” was carried out in the department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, Haryana.
3.2 Raw materials used in investigation
The carrot (Daucuscarrota) of HisarGaric variety used was brought from Chaudhary Charan Singh Agriculture University, Haryana and beetroot obtained from local market of Hisar.
3.3 Equipment to be used Cabinet Drier Digital Vernier caliper Hot air Oven Magnetic Stirrer hot plate Muffle Furnace Weighing Balance Water Bath Refractometer
3.4 Chemicals required Sodium chloride Sucrose Sodium bicarbonate Ascorbic acid 3% Metaphosphoric acid 2, 6-Dichlorophenol- Indophenol 2, 4 Dinitrophenyl-Hydrazine
3.5 Methods Drying experiment
Drying is one of the oldest methods of preserving the food which has higher moisture content, by reducing the moisture content up to a certain level in highly perishable food in such a manner that…show more content… 2g of sample was homogenized in 80% of aqueous ethanol at a room temperature and then centrifuged at 10,000 rpm for 15 minutes and then the supernatant was retained. After that the residue was re-extracted twice in 80% ethanol and supernatant were pooled out into evaporating dishes and evaporated to dryness in water bath at 400C. After that residue was dissolved in 5ml of distilled water. And then 100ml of distilled water of these extract was diluted to 3 ml with water and add 0.5ml of Folin-Ciocalteau reagent. After 3 minutes, 2ml of 20% sodium carbonate was added and content were mixed thoroughly. Then color was developed and absorbance was measured at 760nm in Ultra-violet spectrophotometer after 60 minutes using catechol as a standard. Results were expressed as mg catechol per 100g of fresh weight material. Total phenol was calculated by using