Minimal Processing and Edible Coating Effects on Composition and Sensory Quality of Mini‐peeled Carrots
- 1 May 1996
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 61 (3), 643-646
- https://doi.org/10.1111/j.1365-2621.1996.tb13177.x
Abstract
Coating treatment did not affect fresh carrot flavor or aroma, sweetness, bitterness, harshness or taste preference. Total terpenoids declined 72% after 17 days storage, with the major loss occurring within 3 days after minimal processing. α- and β-carotene declined 18% and 14% within 3 days after minimal processing with no further loss. Peel tissue contained less β-carotene than phloem tissue, and its removal was not responsible for loss of β-carotene. The edible coating did not affect terpenoid or carotene content.Keywords
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