The Effect of Enzymatic Treatment on Dried Vegetable Color

Abstract

The usefulness of enzymatic treatment for improving dried vegetable color was checked using carrot and pumpkin as experimental material. The color differences were expressed using the L*, a*, b* chroma and hue values. For selected samples, color attractiveness was also assessed by ranking method. The results show positive influence of enzymatic treatment on dried carrot and pumpkin color retention. The best effects of improving color of dried material were obtained for Panzym SMASH XXL (for both species) and Rohament CL (for pumpkin). The positive influence of enzymatic treatment on attractiveness of dried carrot color enlarged during storage.

Keywords:

• Carrot
• Color attractiveness
• Color retention
• Convective drying
• Pumpkin

Notes

**The higher rank sums response the higher color attractiveness; in case of 10 assessors and 6 samples, sample is considered significantly different from others if ranking sum is out of range 26– 44 (p ≤ 0.05). ^[16]

In brackets the changes in comparison to dried material just after production are given. Values in bold are statistically significant at p ≤ 0.05.

**The higher rank sums response the higher color attractiveness; in case of 10 assessors and 3 samples, sample is considered significantly different from others if ranking sum is out of range 16–24 (p ≤ 0.05). ^[16]

In brackets the changes in comparison to dried material just after production are given. Values in bold are statistically significant at p ≤ 0.05.

*The higher rank sums response the higher color attractiveness; in case of 10 assessors and 5 samples, sample is considered significantly different from others if ranking sum is out of range 23–37 (p ≤ 0.05). ^[16] Values in bold indicate samples different from the others.

Means within columns for group followed by different letters are significantly different at p ≤ 0.05.