Changes in texture, microstructure and nutritional quality of carrot slices during blanching and freezing

Kidmose, Ulla; Martens, Helle Juel

doi:10.1002/(sici)1097-0010(199909)79:12<1747::aid-jsfa429>3.0.co;2-b

Cited by 146 publications

(92 citation statements)

References 31 publications

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“…2e). Thus, it appeared that microwave heating (before and after freezing) caused few tissue plasmolysis, and that the rapid removal of water seemed to increase the tissue mechanical strength possibly by increasing the crystallinity of cellulose and hemicellulose in the cell wall (Kidmose and Martens 1999). An et al (2008) found partially gelatinized starch after microwave cooking in carrots; conversely, in our study, the starch did not appear to undergo any gelatinization process.…”

Section: Resultssupporting

confidence: 83%

“…In addition, the effect of cooking, the final process step before the consumption, on the main quality attributes (i.e. texture, colour), which in turn have a great impact on the final consumer acceptance, was scarcely considered (Kidmose and Martens 1999;Neri et al 2014;Roy et al 2001;Van Buggenhout et al 2006). Thus, this topic needs to be more deeply investigated with the ultimate goal to offer to the consumers a high quality final cooked product with a great retention of the vegetable original features.…”

Section: Introductionsupporting

confidence: 54%

“…In the past, the impact of blanching and/or freezing and/ or frozen storage on carrot microstructure has been extensively debated in literature (Gómez and Sjöholm 2004;Greve et al 1994a, b;Prèstamo et al 1998;Xu et al 2015). On the other hand, the relation among tissue changes after freezing and the texture mechanical properties has been investigated in few studies (Kidmose and Martens 1999;Neri et al 2014;Roy et al 2001;Van Buggenhout et al 2006). In these studies, carrots were generally treated at laboratory scale and not industrially processed.…”

Section: Introductionmentioning

confidence: 99%

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Effect of different cooking methods on structure and quality of industrially frozen carrots

et al. 2016

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The effect of boiling, steaming and microwaving on microstructure, texture and colour of raw and industrially frozen carrots was investigated. The raw carrots, after cooking, showed dehydrated and separated cells with swollen walls. The carrots subjected to blanching, freezing and followed by frozen storage exhibited marked tissue damages indicating deep oriented fissures. Cooking caused cellular dehydration and separation in the tissue, with the same intensity between raw and frozen carrots and independently from the cooking treatment applied. Among different cooking methods, microwaving showed better retention of the initial texture and colour quality for both raw and frozen carrots. On the other hand, the steamed carrots revealed the highest degree of softening and colour differences from the control for both raw and frozen carrots, despite the worst tissue conditions were observed for the boiled carrots.

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Section: Resultssupporting

confidence: 83%

Section: Introductionsupporting

confidence: 54%

Section: Introductionmentioning

confidence: 99%

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Effect of different cooking methods on structure and quality of industrially frozen carrots

et al. 2016

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“…Some of the advantages compared with conventional heating methods include speed of operation, energy savings, precise process controls and faster start-up and shut-down times (Kidmose and Martens, 1999). Microwave blanching of fruits and vegetables is still limited.…”

Section: Blanching Using Microwave Processingmentioning

confidence: 99%

Microwave Applications in Thermal Food Processing

Shaheen¹,

El-Massry²,

El‐Ghorab³

et al. 2012

The Development and Application of Microwave Heating

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“…phenolic compounds. However, blanching may also cause undesirable changes in physico-chemical properties, such as a darker colour and softer texture (Gonçalves et al 2010), and decrease nutrient content on account of heat-induced as well as diffusion or leaching losses (Kidmose and Martens 1999). Freezing conditions (cryogenic or blast) should not influence nutritional quality significantly, but the period of storage increases the sugar content and drip loss.…”

Section: Introductionmentioning

confidence: 99%

Quality assessment of baby food made of different pre-processed organic raw materials under industrial processing conditions

et al. 2013

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The market for processed food is rapidly growing. The industry needs methods for "processing with care" leading to high quality products in order to meet consumers' expectations. Processing influences the quality of the finished product through various factors. In carrot baby food, these are the raw material, the pre-processing and storage treatments as well as the processing conditions. In this study, a quality assessment was performed on baby food made from different pre-processed raw materials. The experiments were carried out under industrial conditions using fresh, frozen and stored organic carrots as raw material. Statistically significant differences were found for sensory attributes among the three autoclaved puree samples (e.g. overall odour F=90.72, p<0.001). Samples processed from frozen carrots show increased moisture content and decrease of several chemical constituents. Biocrystallization identified changes between replications of the cooking. Pre-treatment of raw material has a significant influence on the final quality of the baby food.

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Changes in texture, microstructure and nutritional quality of carrot slices during blanching and freezing

Cited by 146 publications

References 31 publications

Effect of different cooking methods on structure and quality of industrially frozen carrots

Effect of different cooking methods on structure and quality of industrially frozen carrots

Microwave Applications in Thermal Food Processing

Quality assessment of baby food made of different pre-processed organic raw materials under industrial processing conditions

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