Efecto del escaldado y recubrimiento higroscópico sobre la calidad de zanahorias (Daucus carota var. Chantenay) pre-cortadas durante el almacenamiento / Effect of blanching and hygroscopic coating on quality of fresh cut carrots (Daucus carota var. chantenay) during storage
Arch. latinoam. nutr
;
52(2): 187-192, jun. 2002.
Artículo
en Español
| LILACS
| ID: lil-330466
RESUMO
The effect of blanching at low temperatures (solution 1 acid citric, 50 degrees C for 30 seconds) and the application of glycerol as humectant (3 p/p, 20 seconds) to preserve the quality of fresh-cut carrots (Daucus carota) were studied as individual or combined treatments. Four treatments were evaluated a control by dipping samples for 30 seconds in distilled water (T1); blanching (T2); glycerol application (T3); and blanching plus glycerol application (T4). Total carotenoids content, color, soluble solids and weight loss were monitored during storage. Results showed no differences between treatments in carotenoids content (p > 0.10) and soluble solids (p > 0.05). However, differences were observed between treatments in weight loss (p < 0.05) and color change (p < 0.05). Blanched samples (T2 and T4) showed small changes in orange color intensity compared to treatments T1 and T3 (p < 0.05).
Texto completo:
Disponible
Índice:
LILACS (Américas)
Asunto principal:
Daucus carota
/
Manipulación de Alimentos
Idioma:
Español
Revista:
Arch. latinoam. nutr
Asunto de la revista:
Bioqu¡mica
/
EducaÆo Alimentar e Nutricional
/
Fenmenos Fisiol¢gicos da NutriÆo
/
Microbiologia de Alimentos
/
NUTRICAO
Año:
2002
Tipo del documento:
Artículo
País de afiliación:
Chile
Institución/País de afiliación:
Universidad de La Frontera/CL
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