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

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.