Effect of blanching and hygroscopic coating on quality of fresh-cut carrots (Daucus carota var. chantenay) during storage;Efecto del escaldado y recubrimiento higroscópico sobre la calidad de zanahorias (Daucus carota var. Chantenay) pre-cortadas durante el almacenamiento

Archivos Latinoamericanos de Nutricion

Volumn 52, Issue 2, 2002, Pages 187-192

  Carrasco, Edgar Uquiche ^a,b   Cisneros Zevallos, Luis ^a,b  

^a UNIVERSIDAD DE LA FRONTERA   (Chile)

^b TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Blanching; Carotenoids; Carrots; Color; Hygroscopic coating; Minimally processed; Pigments

Indexed keywords

CAROTENOID; CITRIC ACID; GLYCEROL; HUMECTANT; WATER;

ACID FOOD TREATMENT; ARTICLE; BIOMASS; CARROT; COLOR; CONTROLLED STUDY; COOKING; DISTILLATION; FOOD COATING; FOOD PROCESSING; FOOD QUALITY; FOOD STORAGE; LOW TEMPERATURE PROCEDURES; NONHUMAN; NUTRITIONAL VALUE; PIGMENTATION; VARIETAS; WETTABILITY;

ANALYSIS OF VARIANCE; DAUCUS CAROTA; FOOD HANDLING; WETTABILITY;

DAUCUS; DAUCUS CAROTA;

EID: 0036623737     PISSN: 00040622     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (23)

1. Bolin HR, Huxsoll CC. Control of minimally processed carrot (Daucus carota) surface discoloration caused by abrasion peeling. J Food Sci. 1991;56: 416-418.
2. Bolin HR. Retardation of surface lignification on fresh peeled carrots. J Food Proc Pres. 1992;16:99-103.
3. Babic I, Amiot C, Nguyen-the, Aubert S. Changes in phenolic content in fresh ready-to-use shredded carrots during storage. J Food Sci. 1993;58:351-356.
4. Howard LR, Griffin LE, Lee Y. Steam treatment of minimally processed carrot sticks to control surface discoloration. J Food Sci. 1994;59:356-358, 370.
5. Cisneros-Zevallos L, Saltveit ME, Krochta JM. Mechanism of surface white discoloration of peeled (minimally processed) carrots during storage. J Food Sci. 1995;60:320-333.
6. Cisneros-Zevallos L, Saltveit ME, Krochta JM. Hygroscopic coatings control surface white discoloration of peeled (minimally processed) carrots during storage. J Food Sci. 1997;62:363-366.
7. Micozzi MS, Beecher GR, Taylor PR, Khachik F. Carotenoid analyses of selected raw and cooked foods associated with a lower risk for cancer. J Natl Cancer Inst. 1990;82:282.
8. Jacobs MM. Diet, nutrition and cancer research: An overview. Nutr Today. May/Jun:19. 1993.
9. Antioxidantes vitamínicos en los alimentos. Industria Alimenticia. 1998; 9(1): 31,61.
10. Englyst HN, Cummings JH. Improved method for measurement of dietary fiber as non-starch polysaccharides in plant foods. J Assoc Off Anal Chem. 1988;71:808-814.
11. Howard LR, Griffin LE. Lignin formation and surface discoloration of minimally processed carrot sticks. J Food Sci. 1993;58:1065-1067, 1072.
12. Howard LR, Dewi T. Minimal processing and edible coating effects on composition and sensory quality of mini-peeled carrots. J Food Sci. 1996;61:643-645.
13. Stanley DW, Bourne MC, Stone AP, Wismer WV. Low temperature blanching effects on chemistry, firmness and structure of canned green beans and carrots. J Food Sci. 1995;60:327-333.
14. Howard LR, Braswell DD, Aselage J. Chemical composition and color of strained carrots as affected by processing. J Food Sci. 1996;61:327-330.
15. Paulus K, Saguy I. Effect of heat treatment on the quality of cooked carrots. J Food Sci. 1980;45:239-241.
16. Simon PW, Lindsay RC. Effects of processing upon objective and sensory variables of carrots. J Amer Soc Hort Sci. 1983;108:928-931.
17. Lindsay RC. Food additives. In: O. Fennema (Ed.). Food Chemistry. Marcel Dekker, Inc. New York., 1986:658-660.
18. Moran R, Porath D. Chlorophyll determination in intact tissues using N,N-dimethylformamide. Plant Physiol. 1980;65:478-479.
19. Ihl M, Shene C, Scheuermann E, Bifani V. Correlation for pigment content through colour determination using tristimulus values in a green leafy vegetable, swiss chard. J Sci Food Agric. 1994;66:527-531.
20. The Association of Official Analytical Chemists. Official Methods of Analysis of the AOAC. 13th Edition. Washington D.C. The Association, 1990.
21. McGuire R. Reporting of objective color measurements. HortScience 1992;27:1254-1255.
22. Matern U, Kneusel, RE. Phenolic compounds in plant disease resistance. Phytoparasitica. 1988;16:153.
23. Howard LR, Braswell D, Heymann H, Lee Y, Pike LM, Aselage J. Sensory attributes and instrumental analysis relationships for strained processed carrot flavor. J Food Sci. 1995;60:145-148.