Production of dehydrated carrot (Daucus carota) snacks at UNAN-Managua/CUR-Estelí, Nicaragua

Abstract

This article discusses the limited agro-industrial utilization of carrots (Daucus carota) in Nicaragua, despite their year-round availability and the low level of processing into healthy products. This situation restricts access to nutritious alternatives to processed snacks with high fat content. There is a growing demand for healthy products due to interest in health and nutrition; however, the available supply has limited nutritional value, restricting consumers’ access to healthy and affordable options. The objective of the study was to evaluate the physical properties and acceptability of a carrot snack produced via double dehydration on a laboratory scale. The design was pre-experimental, allowing for the measurement of technical parameters related to production, selection, and quality of both the carrots and the snack. The population consisted of people who consume snacks, and the sample comprised 12 untrained panelists selected by convenience, who evaluated the product using a hedonic scale. Physical characteristics such as diameter, length, mass, texture, and shape of the carrots were recorded; calculations of temperature, density, acidity, moisture content, and yield were performed. Sucrose syrup with 62° Brix and 5.83 acidity was used for the first dehydration during 48 hours of immersion. In the second dehydration by conventional drying, a solids concentration of 68% was achieved, improving the product’s crispness. It is concluded that the production of carrot snacks using double dehydration is a viable alternative distinguished by the absence of fats, sodium, and preservatives, making it a healthy product suitable for consumption by the entire population.