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<p>This study evaluated the effects of microwave and sun drying techniques on the nutritional, physicochemical, and textural properties of Carrot Sandge, a traditional Maharashtrian food adjunct. Carrot Sandge was prepared using 76% grated carrots, combined with tomatoes, pumpkin, spices, and rice flakes. Two drying methods were applied: microwave drying (900W, 60&#xa0;°C for 6–8&#xa0;h) and sun drying (35–40&#xa0;°C for 12–14&#xa0;h). Microwave drying reduced the drying time by 46.67%, retained 47.49% more vitamin C, and exhibited a 45.59% increase in texture hardness compared to sun drying. Antioxidant activity (DPPH) and total polyphenol content, measured as mg gallic acid equivalents (mg GAE/100&#xa0;g), were significantly higher after frying due to Maillard reaction products. Microwave-dried samples absorbed 14.6% less oil during frying and showed lower shrinkage and browning indices. Sensory evaluation favored sun-dried samples slightly, while shelf-life studies confirmed microbial stability for 45&#xa0;days. Overall, microwave drying demonstrated superior nutritional retention, structural integrity, and shelf stability, making it a viable modern alternative to traditional sun drying.</p> Graphical abstract <p></p>

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Impact of microwave and sun drying on nutritional and textural properties of traditional Maharashtrian recipe carrot “Sandge”

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年11月3日

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  • Sheetal D. Deshmukh,
  • Simran Singh,
  • Shweta Deotale

摘要

This study evaluated the effects of microwave and sun drying techniques on the nutritional, physicochemical, and textural properties of Carrot Sandge, a traditional Maharashtrian food adjunct. Carrot Sandge was prepared using 76% grated carrots, combined with tomatoes, pumpkin, spices, and rice flakes. Two drying methods were applied: microwave drying (900W, 60 °C for 6–8 h) and sun drying (35–40 °C for 12–14 h). Microwave drying reduced the drying time by 46.67%, retained 47.49% more vitamin C, and exhibited a 45.59% increase in texture hardness compared to sun drying. Antioxidant activity (DPPH) and total polyphenol content, measured as mg gallic acid equivalents (mg GAE/100 g), were significantly higher after frying due to Maillard reaction products. Microwave-dried samples absorbed 14.6% less oil during frying and showed lower shrinkage and browning indices. Sensory evaluation favored sun-dried samples slightly, while shelf-life studies confirmed microbial stability for 45 days. Overall, microwave drying demonstrated superior nutritional retention, structural integrity, and shelf stability, making it a viable modern alternative to traditional sun drying.

Graphical abstract