Chemical Composition and Color of Strained Carrots as Affected by Processing
1996; Wiley; Volume: 61; Issue: 2 Linguagem: Inglês
10.1111/j.1365-2621.1996.tb14187.x
ISSN1750-3841
AutoresLuke R. Howard, Daniel D. Braswell, J. M. Aselage,
Tópico(s)Potato Plant Research
ResumoABSTRACT The effects of processing line location, holding temperature prior to retorting (82.7, 87.8, and 93.3°C) and retort temperature (118.3, 121.1, and 123.9°C) on chemical composition and color of strained carrots was evaluated. Hunter L, chroma and hue values, and glucose and fructose levels decreased as strained carrots were transferred from batch to holding tanks. Strained carrots held in batch tanks at 93.3°C had less total soluble phenolics, glucose and fructose than those held at 87.8°C and 82.2°C. Carrots retorted at 123.9°C had lower Hunter L and chroma values, and greater levels of total soluble phenolics than those retorted at 118.3 and 121.1°C.
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