2026-04-15T22:44:21Z https://meral.edu.mm/oai

oai:meral.edu.mm:recid/558 2021-12-13T05:24:10Z 1582963788001:1582966577571 user-ydbu

Evaluation on the Quality of Freeze-Dried Vegetable Juice Products Swe Swe Hlaing Commercialization of dried vegetables has gained importance worldly due to the search of consumers for practicability and products of great nutritional value. The application of the freeze-drying technique in vegetables conservation is the key to their success for commercialization. Freeze-drying is a technique that preserves the flavor, color and nutrients in the final product. The emphasis of this research was the dehydration of tomato and carrot juices in powder forms by freeze drying method (-50ºC, between 0.1 to 2.0 torr) in order to maintain the prolonged shelf-life. The phytochemical investigations (such as alkaloids, tannins, protein, phenol, glycosides, flavonoids, saponins, reducing sugar, carbohydrates and phenolic compounds) and physico-chemical characteristics (such as moisture, total fibre, ash, protein, vitamin C, total soluble solid and pH)of freeze-dried products were determined for the assessment of their quality. It was found that some physico- chemical characteristics of freeze products were lower than that of literature values except pH, ash and protein content. The UVspectrum of carotenoids in raw tomato and freeze-dried tomato juice powder exhibit very high distinctive coefficients between 400 and 600 nm. Similarly, UV spectrum of carotenoids in raw carrot and freeze-dried carrot juice powder were scanned from 400 to 600 nm. These were in good agreement with the standard wavelength of α-carotene (428,451,480nm) and that of -carotene is 448 nm. The aim of this research is to produce value added products of tropical vegetables by advanced technology. 2016 http://hdl.handle.net/20.500.12678/0000000558 https://meral.edu.mm/records/558