Chemical composition and color of strained carrots as affected by processing

被引：45

作者：

Howard, LR ^{[1
]}

Braswell, DD ^{[1
]}

Aselage, J ^{[1
]}

机构：

[1] GERBER FOOD PROD,FT SMITH,AR 72917

来源：

JOURNAL OF FOOD SCIENCE | 1996年 / 61卷 / 02期

关键词：

strained carrots; processing; color; sugars; phenolics;

D O I：

10.1111/j.1365-2621.1996.tb14187.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of processing line location, holding temperature prior to retorting (82.7, 87.8, and 93.3 degrees C) and retort temperature (118.3, 121.1, and 123.9 degrees 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 degrees C had less total soluble phenolics, glucose and fructose than those held at 87.8 degrees C and 82.2 degrees C. Carrots retorted at 123.9 degrees C had lower Hunter L and chroma values, and greater levels of total soluble phenolics than those retorted at 118.3 and 121.1 degrees C.

引用

页码：327 / 330

页数：4

共 31 条

[1]

ABBATEMARCO C, 1995, FOOD RES INT, V27, P327

[2] CARROT FLAVOR - SUGARS AND FREE NITROGENOUS COMPOUNDS IN FRESH CARROTS [J].