Fujii, SachieYoshımoto, NorikoAktaş, TürkanYamamoto, Shuichi2022-05-112022-05-1120111306-00072651-4230https://app.trdizin.gov.tr/makale/TVRJeU1UZ3lNZz09https://hdl.handle.net/20.500.11776/9978Steam blanching (3-4 minutes) followed by soaking into trehalose-maltosyltrehalose mixture solutions for 10 minutes was found to be a very effective pretreatment method for drying of sliced vegetables (potatoes and carrots). Peroxydase measurements showed that the enzyme activity was completely inactivated by a 3-minute steam blanching. Blanched samples were soaked in a 20 wt% (weight percent) sugar solution for 10 minutes at room temperature, and then dried by hot-air drying at 303K. The dried product with sugar solution treatment resulted in good product properties such as less shrinkage or deformation and better colorness retention. Especially, a solution composed of 18wt% trehalose and 2wt% maltosyltrehalose was quite effective in terms of the product quality and the drying efficiency.eninfo:eu-repo/semantics/openAccessArticle74347350TVRJeU1UZ3lNZz09