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پژوهش و نوآوری در علوم و صنایع غذایی، جلد ۱۴، شماره ۱، صفحات ۱-۱۴
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| عنوان فارسی |
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| چکیده فارسی مقاله |
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| کلیدواژه‌های فارسی مقاله |
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| عنوان انگلیسی |
Evaluating the Effectiveness of Blanching as a Pre-treatment to Minimize Surface White Discoloration on Pickled Carrots |
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| چکیده انگلیسی مقاله |
Carrots, available in forms like whole, fresh, minimally processed, and value-added products, can face quality issues during post-harvest storage and processing, including white blush formation in minimally processed items like pickles. While thermal blanching controls discoloration, it may also lead to thermo-softening, phytochemical loss, and undesirable sensory changes, affecting overall product quality. In the current study, to achieve the retardation of white blush while preserving other quality characteristics of pickled carrots, sliced carrots were blanched in water and 2% citric acid solution at two temperatures (70 and 90 °C) for durations of 1 and 3 min, respectively before the pickle production process. Over a storage period of 12 weeks, the physicochemical attributes (color and texture) of the carrot samples were assessed at intervals of 0, 2, 4, 6, 8, 10, and 12 weeks. The lowest Whiteness index and highest chroma value were reported when carrot samples were blanched in 2% citric acid at 70 °C for 1 min. Carrots blanched at 90 °C for 3 min, were subjected to significant (P<0.05) texture degradation. Samples blanched at 70 °C for 3 min in water, gained the highest consumer preference during sensory evaluation. Furthermore, the highest retention of β-carotene was reported in the sample blanched at 90 °C for 1 min in water and the highest total phenolic content (29.57 mg GAE/100g) was reported in the sample blanched at 70 °C for 1 min in citric acid. Research findings can assist pickle producers and carrot processors in enhancing quality parameters during the value-added processing of carrots. |
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| کلیدواژه‌های انگلیسی مقاله |
Blanching,Chroma,White blush,Total Phenolics,Beta carotene |
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| نویسندگان مقاله |
Alujjage Dona Ridma Madurangi |
Department of Food Science and Technology,Faculty of Applied Science,University of Sri Jayewardenepura
Rajapaksha Arachchilage Upul Janapriya Marapana |
Department of Food Science and Technology,Faculty of Applied science,University of Sri Jayewardenepura.
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| نشانی اینترنتی |
https://journals.rifst.ac.ir/article_208564_c16b93c10c83cd5a3e985feb5e42a365.pdf |
| فایل مقاله |
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| کد مقاله (doi) |
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| زبان مقاله منتشر شده |
en |
| موضوعات مقاله منتشر شده |
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| نوع مقاله منتشر شده |
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