Development of β-Carotene rich Bread by Incorporating Dehydrated Carrot

Carrots (Daucus Carota L.) were tray dried at 50-6CTC for 5 hrs. Dehydration ratio of unbalanced sample was found maximum Rehydration ratio of carrot shreds was found maximum (10.4 ±0.33) at 24 hrs. Their was 36 percent loss in carotene content during tray draying of carrots. Bread prepared by incorporation of dehydrated carrot shreds at 5, 10 and 15 percent level showed that, incorporation of carrot at 15 percent level was well accepted as compared to 5 and 10 percent. Proximate analysis of bread showed an increase in ash, fibre, carotene and iron content of bread. Dehydrated carrot shreds had good shelf life and can be stored out room temperature for 45 days.