Development of a High-Moisture Shelf-Stable Grated Carrot Product Using Hurdle Technology

Carrot (Daucus carota) can be highly perishable and difficult to preserve fresh for long periods at ambient temperature and humidity. Studies on grated carrots were carried out for the development of a shelf-stable moist-preservation process based on infusion of additives using hurdle technology. Additives comprising 3.0% sodium chloride (to reduce water activity [Aw] to 0.94), 0.9% citric acid (to reduce pH to below 4.5), 1.0% sodium citrate and 0.2% sodium benzoate (as antimicrobial agents) were followed by partial dehydration. The product was stored in flexible polymeric pouches. The physical, chemical and pathological stability was monitored during storage at ambient temperatures (19–33C). The partially dehydrated grated carrots (moisture 66.2%) were acceptable for more than six months at ambient temperature with the retention of carotenoid up to 82.5%. The product was microbiologically safe throughout the study.