Compression of rehydratable vegetables and cereals

Abstract

Characteristics of freeze-dried compressed carrots, such as rehydration, volatile retention, and texture, were studied by relating histological changes to textural quality evaluation, and by determining the effects of storage temperature on freeze-dried compressed carrot bars. Results show that samples compressed with a high moisture content undergo only slight structural damage and rehydrate quickly. Cellular disruption as a result of compression at low moisture levels was the main reason for rehydration and texture differences. Products prepared from carrot cubes having 48% moisture compared favorably with a freshly cooked product in cohesiveness and elasticity, but were found slightly harder and more chewy.