Effect of hydrocolloid pre-treatment on instrumental and sensory texture attributes of frozen carrot (Daucus carota)

International Journal of Food Properties

Volumn 16, Issue 2, 2013, Pages 461-474

  Maity, Tanushree ^a   Raju, P S ^a   Bawa, A S ^a  

^a DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

Carrot; Frozen; Hydrocolloids; Sensory acceptability; Texture

Indexed keywords

CARBOXY METHYLCELLULOSE; CARROT; CONCENTRATION LEVELS; CONTROL SAMPLES; DAUCUS CAROTA; FREEZING AND THAWING; FROZEN; FROZEN SAMPLE; FROZEN STORAGE; HYDROCOLLOIDS; INSTRUMENTAL TEXTURE; PRE-TREATMENT; SENSORY ACCEPTABILITY; SENSORY ATTRIBUTES; SODIUM ALGINATES; TISSUE INTEGRITY; UNTREATED CONTROL; XANTHAN GUM;

INSTRUMENTS; TEXTURES; THAWING; TISSUE;

COLLOIDS;

DAUCUS CAROTA;

EID: 84871747724     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2011.553756     Document Type: Article

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