Drying Methods Comparison of Carrot (Daucus carota) Using Vacuum and Oven Based on L*a*b Color and Total Carotene Content

¹ Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia
² School of Animal Science, Aquatic Science and Environment, Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin (UniSZA), Kampus Besut, 22200, Besut, Terengganu, Malaysia

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it. .

Abstract

This study was conducted to compare the effects of different drying methods on the L*a*b color and carotene content of carrot. The research method used a descriptive comparative approach. Carrots were obtained from the market and cleaned with running water, cut into thin slices approximately 2 mm, and blanched using 90°C water for 3 minutes, then transferred into ice-cold water to stop the cooking process. Carrots were then divided into two groups, one for each drying method. The first group was a vacuum dryer, and the second was an oven, both were at 60°C. Both methods were used until the sliced carrots became crisp and could be ground into powder. Carrot powder was then examined using CIELAB to determine the value of each color and extracted and analyzed using spectrophotometry for the carotene content. Obtained data, then analyzed using a t-test to determine the significance of drying methods on each color value. The results showed a significant difference in all color components between the drying methods. Oven drying produced lighter carrot powder (higher L* value), while vacuum drying resulted in stronger red-yellow tones (higher a* and b*) and higher total carotene content. This indicates that greater carotene retention is associated with deeper color intensity. The vacuum process likely reduced pigment oxidation, preserving carotenoids more effectively, whereas oven drying caused higher oxidation despite producing a brighter appearance.