Biochemical Quality Assessment of Dehydrated Carrots

Autor:	P. Fano Castro, T. Santiago Pineda, M.G. Vizcarra Mendoza, I. Anaya Sosa, M.T. Cruz y Victoria
Rok vydání:	2008
Předmět:	biology Quality assessment Chemistry Invertase activity medicine.medical_treatment Carotene medicine.disease humanities Drying time medicine biology.protein Dehydration Food science Tempering Water content Food Science Peroxidase
Zdroj:	International Journal of Food Properties. 11:13-23
ISSN:	1532-2386 1094-2912
DOI:	10.1080/10942910701223646
Popis:	Quality assessment of carrot cubes preserved through batch dehydration introducing tempering cycles was performed in this study. The parameters considered were: the percentage of carotene retention, peroxidase inactivation and retention of invertase activity, as well as the degree of rehydration. Although, a similar final moisture content was always reached through the different carrot dehydration process, that with tempering cycles had better qualities than those without tempering. Carotene and invertase activity retention showed higher values, and peroxidase showed lower values compared to a control samples in all cases. Respect to the rehydration tests, no differences were found in all samples. As of the treatments with tempering cycles, the best scheme was 20 min drying time and 20 min tempering time at 70°C.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::344193ad5abdf4f944e2a23d0733eb02 https://doi.org/10.1080/10942910701223646 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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