Vitamin C content and sensorial properties of dehydrated carrots blanched conventionally or by ultrasound

Food Chemistry

Volumn 136, Issue 2, 2013, Pages 782-788

  Gamboa Santos, Juliana ^a   Cristina Soria, A ^b   Pérez Mateos, Miriam ^c   Carrasco, J Atanasio ^c   Montilla, Antonia ^a   Villamiel, Mar ^a  

^a INSTITUTE OF FOOD SCIENCE RESEARCH CIAL   (Spain)

^b INSTITUTO DE QUÍMICA ORGÁNICA GENERAL   (Spain)

^c INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

Blanching; ChemSensor (MS electronic nose); Classification; Dehydrated carrot; Mass spectrometry; Sensorial properties; Ultrasound; Vitamin C

Indexed keywords

CHEMOMETRIC DATA ANALYSIS; CHEMSENSOR; DEHYDRATED CARROT; HEADSPACES; HIGH TEMPERATURE; MASS SPECTRAL; PRE-TREATMENTS; SENSORIAL ANALYSIS; SENSORIAL PROPERTIES; STATISTICALLY SIGNIFICANT DIFFERENCE; VITAMIN C; VITAMIN C RETENTION;

BLANCHING; CLASSIFICATION (OF INFORMATION); MASS SPECTROMETRY; ULTRASONICS; VITAMINS;

QUALITY CONTROL;

ASCORBIC ACID;

ARTICLE; CARROT; CHEMOMETRIC ANALYSIS; DEHYDRATION; HIGH TEMPERATURE; MASS SPECTROMETRY; NONHUMAN; SENSORY ANALYSIS; ULTRASOUND;

ASCORBIC ACID; DAUCUS CAROTA; DEHYDRATION; FOOD PRESERVATION; HOT TEMPERATURE; HUMANS; TASTE; ULTRASONICS;

DAUCUS CAROTA;

EID: 84866879481     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.07.122     Document Type: Article

References (31)

1. C. Alasalvar, J.M. Grigor, D. Zhang, P.C. Quantick, and F. Shahidi Comparison of volatiles, phenolics, sugar, antioxidant vitamins, and sensory quality of different colored carrot varieties Journal of Agricultural and Food Chemistry 49 2001 1410 1416
2. AOAC method 950.01. (1990). In Helrich K. (ed.), Official Methods of Analysis of the Association of Official Analytical Chemists (15th edn.), Vol. 1, Association of Official Analytical Chemists, Arlington, VA.
3. D. Coomans, I. Broeckaert, M.P. Derde, A. Tassin, D.L. Massart, and S. Wold Use of a microcomputer for the definition of multivariate confidence regions in medical diagnosis based on clinical laboratory profiles Computers and Biomedical Research 17 1984 1 14
4. M.W. Davey, M. Van Montagu, D. Inzé, M. Sanmartin, A. Kannellis, and N. Smirnoff Plant l-ascorbic acid: Chemistry, function, metabolism, bioavailability and effects of processing Journal of the Science of Food and Agriculture 80 2000 825 860
5. Dirinck, I.; Van Leuven, I.; & Dirinck, P. (2006). ChemSensor classification of red wines. In W. L. P. Bredie, & M. A. Petersen (Eds.), Flavour Science. Recent Advances and Trends (pp. 521-524). Elsevier B.V.
6. S.R. Drake, S.E. Spayd, and J.B. Thompson The influence of blanch and freezing methods on the quality of selected vegetables Journal of Food Quality 4 1981 271 278
7. U. Erle, and H. Schubert Combined osmotic and microwave-vacuum dehydration of apples and strawberries Journal of Food Engineering 49 2001 193 199
8. F.A.N. Fernandes, S. Rodrigues, C.L. Law, and A.S. Mujumdar Drying of exotic tropical fruits: A comprehensive review Food Bioprocess Technology 4 2011 163 185
9. J. Frias, E. Peñas, M. Ullate, and C. Vidal-Valverde Influence of drying by convective air dryer or power ultrasound on the vitamin C and β-carotene content of carrots Journal of Agricultural and Food Chemistry 58 2010 10539 10544
10. J. Gamboa-Santos, A. Montilla, A.C. Soria, and M. Villamiel Effects of conventional and ultrasound blanching on enzyme inactivation and carbohydrate content of carrots European Food Research and Technology 234 2012 1071 1079
11. A.M. Goula, and K.G. Adamopoulos Retention of ascorbic acid during drying of tomato halves and tomato pulp Drying Technology 24 2006 57 64
12. A.R. Jambrak, T.J. Mason, L. Paniwnyk, and V. Lelas Ultrasonic effect on pH, electric conductivity, and tissue surface of button mushrooms, brussels sprouts and cauliflower Czechoslovak Journal of Food Sciences 25 2007 90 100
13. S. Lin, and M.S. Brewer Effects of blanching method on the quality characteristics of frozen peas Journal of Food Quality 28 2005 350 360
14. T.M. Lin, T.M. Durance, and C.H. Scaman Characterization of vacuum microwave, air and freeze-dried carrot slices Food Research International 31 1998 111 117
15. R. Marsili MS/nose instrumentation as a rapid QC analytical tool R. Marsili, Practical Analysis of Flavor and Fragrance Materials 2011 Taylor & Francis Group, LLC New York 155 171
16. S. Mohamed, and R. Hussein Effect of low temperature blanching, cysteine-HCl, N-acetyl-l-cysteine, Na metabisulphite and drying temperatures on the firmness and nutrient content of dried carrots Journal of Food Processing and Preservation 18 1994 343 348
17. K.J. Mothibe, M. Zhang, J. Nsor-atindana, and Y.C. Wang Use of ultrasound pretreatmetn in drying of fruits: drying rates, quality attributes, and shelf life extension Drying Technology 29 2011 1611 1621
18. P.S. Negi, and S.K. Roy The effect of blanching on quality attributes of dehydrated carrots during long-term storage European Food Research and Technology 212 2001 445 448
19. M. Opalic, Z. Domitran, D. Komes, A. Belščak, D. Horžić, and D. Karlović The effect of ultrasound pre-treatment and air-drying on the quality of dried apples Czechoslovak Journal of Food Sciences 27 2009 S297 S300
20. F. Peña, S. Cárdenas, M. Gallego, and M. Valcárcel Characterization of olive oil classes using a ChemSensor and pattern recognition techniques Journal of the American Oil Chemists' Society 79 2002 1103 1108
21. L. Plaza, C. Sanchez-Moreno, P. Elez-Martínez, B. de Ancos, O. Martín-Belloso, and M.P. Cano Effect of refrigerated storage on vitamin C and antioxidant activity of orange juice processed by high-pressure or pulsed electric fields with regard to low pasteurization European Food Research and Technology 223 2006 487 493
22. S. Prakash, S.K. Jha, and N. Data Performance evaluation of blanched carrots dried by three different driers Journal of Food Engineering 62 2004 305 313
23. A. Rawson, B.K. Tiwari, M.G. Tuohy, C.P. O'Donnell, and N. Brunton Effect of ultrasound and blanching pretreatments on polyacetylene and carotenoid content of hot air and freeze dried carrot discs Ultrasonics Sonochemistry 18 2011 1172 1179
24. A.M.M. Rayan, A.A. Gab-Alla, A.A. Shatta, and Z.A.S. El-Shamei Thermal inactivation kinetics of quality-related enzymes in cauliflower (Brassica oleracea var. botrytis) European Food Research and Technology 232 2011 319 326
25. J. Sancho, E. Bota, and J.J. de Castro Introducción al Análisis Sensorial de los Alimentos 2002 Alfaomega México D.F. pp. 145
26. M. Shamaila, T. Durance, and B. Girard Water blanching effect on headspace volatiles and sensory attributes of carrots Journal Food Science 61 1996 1191 1195
27. U.S. Shivhare, M. Gupta, S. Basu, and G.S.V. Raghavan Optimization of blanching process for carrots Journal of Food Process Engineering 32 2009 587 605
28. A.C. Soria, J. Sanz, and M. Villamiel Analysis of volatiles in dehydrated carrot samples by solid-phase microextraction followed by GC-MS Journal of Separation Science 31 2008 3548 3555
29. C. Varming, K. Jensen, S. Moller, P.B. Brockhoff, T. Christiansen, and M. Edelenbos Eating quality of raw carrots - Correlations between flavour compounds, sensory profiling analysis and consumer liking test Food Quality and Preference 15 2004 531 540
30. A. Vikram, L.H. Lui, A. Hossain, and A.C. Kushalappa Metabolic fingerprinting to discriminate diseases of stored carrots Annals of Applied Biology 148 2006 17 26
31. N. Wang, M.J. Lewis, J.G. Brennan, and A. Westby Effect of processing methods on nutrients and anti-nutritional factors in cowpea Food Chemistry 58 1997 59 68