Impact of microwave and sun drying on nutritional and textural properties of traditional Maharashtrian recipe carrot “Sandge”
Year: 2025
Type: article
Abstract: This study evaluated the effects of microwave and sun drying techniques on the nutritional, physicochemical, and textural properties of Carrot Sandge, a traditional Maharashtrian food adjunct. Carrot Sandge was prepared using 76% grated carrots, combined with tomatoes, pumpkin, spices, and rice flakes. Two drying methods were applied: microwave drying (900W, 60 °C for 6–8 h) and sun drying (35–40 °C for 12–14 h). Microwave drying reduced the drying time by 46.67%, retained 47.49% more vitamin C, and exhibited a 45.59% increase in texture hardness compared to sun drying. Antioxidant activity (DPPH) and total polyphenol content, measured as mg gallic acid equivalents (mg GAE/100 g), were significantly higher after frying due to Maillard reaction products. Microwave-dried samples absorbed 14.6% less oil during frying and showed lower shrinkage and browning indices. Sensory evaluation favored sun-dried samples slightly, while shelf-life studies confirmed microbial stability for 45 days. Overall, microwave drying demonstrated superior nutritional retention, structural integrity, and shelf stability, making it a viable modern alternative to traditional sun drying.
Source: Discover Food
Authors: Sheetal D. Deshmukh, Simran Singh, Shweta Deotale
Institution: Visvesvaraya National Institute of Technology
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $1,590
OpenAlex ID: W4415793326