Abstract
The objective of this study was to evaluate how the concentration ratio of trehalose and Carrot Extract affected the features of carrot milk powder. The experiment utilized a random block design with repeated 3 x 3 factorials, followed by Duncan's test. Trehalose concentrations (5%, 7.5%, and 10%) and Carrot Extract concentrations (10%, 15%, and 20%) comprised the experimental variables. This study's results include water content, total carotenoids, antioxidant activity, yield, viscosity after rehydration, solubility, dissolving time, color intensity, as well as hygroscopic and hedonic tests on color, flavor, and aroma. The results demonstrated that the concentrations of trehalose and Carrot Extract influenced the water content, yield, viscosity after rehydration, solubility, dissolving time, color measurement, and hygroscopic and hedonic tests on color, flavor, and scent. The relationship between trehalose content and Carrot Extract had an effect on yield, viscosity after rehydration, solubility level, solubility time, color intensity, and hygroscopic and hedonic tests. The t1w1 sample (trehalose 5% and Carrot Extract 10%) produced the best organoleptic findings.
Keywords:
carrot extract; carrot milk powder; Trehalose; rotary drying
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