The cylinder-shaped carrot samples, their diameter being 8 mm, and their height -10 mm, were dehydrated in solutions of glucose, sucrose, and starch syrup, at temperatures of 20 and 50°C, during a period of 3 hours. Under the same conditions, the osmodehydration process was carried out in sugar solutions with a 2% calcium chloride added. An evaluating panel carried out a laboratory analysis of sensory attributes using a 10-point scale (shape, taste, and hardness). In the second phase, there was performed an assessment of the perceptibility of calcium ion occurrence in the samples investigated using a sensory duo-trio method. No essential effect of calcium ions on the sensory attributes of osmodehydrated carrot was noted. The shape and hardness of carrot that was osmodehydrated with the calcium ions participating were assessed slightly higher compared to the assessment results of the identical attributes of osmodehydrated carrot without the calcium ions participating. Furthermore, it was found that the best shape and hardness showed the carrot that was osmodehydrated in a solution of starch syrup containing calcium ions. At the same time, the same solution unfavourably impacted the taste of osmodehydrated carrot, and this fact was expressed by the lower assessment results. The rise in the process temperature from 20 to 50°C contributed to obtaining the slightly higher results of the assessment of the sensory characteristics.
osmotic dehydration, carrot, enriching the food, Ca2+, minimally processed food