Effects of cultivar, root weight, storage and boiling on carbohydrate content in carrots (Daucus carota L)

Abstract

The effects of cultivar (n = 4), root weight (n = 4), storage (5 months) and boiling (7 min) and their interactions on the content of dry matter and carbohydrates were studied and ranked in carrots. Boiling had the greatest effect and had an influence on all variables except the ratio between sucrose and the monosaccharides glucose and fructose. The choice of cultivar was also of great importance as regards glucose, fructose and sucrose content, while dietary fibre and dry matter were much less affected, or even unaffected, by this factor. Root weight and storage were consistently of less significance than boiling and cultivar. Thus dietary fibre solubility, fructose content and the ratio between sucrose and the monosaccharides glucose and fructose were independent of the root weight, while storage had no impact on the dry matter content. After storage the cultivar Lonto had lost more dry matter than the other cultivars (10% versus mean 1% for the others, P = 0.009) and the sugar ratio between sucrose and the monosaccharides glucose and fructose had increased in the cultivar Amarant, while it decreased in the other cultivars (P < 0.001). Furthermore, Amarant had a lower loss of sugars (35%) following boiling than the other cultivars (mean 39%, P = 0.002). Storage and boiling interacted concerning soluble and insoluble dietary fibre, fibre solubility and glucose content. It is concluded that the various factors (especially boiling and cultivar) gave rise to such differences in carbohydrate content and composition that they might be of nutritional importance. The results may thus provide a basis for selecting raw material when studying possible health effects of carrots.

Effects of conventional and ultrasound blanching on enzyme inactivation and carbohydrate content of carrots

“…Machewad et al [36] reported total soluble sugar losses of 62.5 % in the conventional blanching of carrots carried out in boiling water for 5 min, whereas Nyman et al [37] found 24 and 38 % losses of soluble solids and carbohydrates, respectively, in carrots blanched in boiling water for 7 min. All these differences might be attributed, among other factors, to the different sample geometry and water/sample ratio used in the reported studies.…”

2‐Furoylmethyl amino acids, hydroxymethylfurfural, carbohydrates and β‐carotene as quality markers of dehydrated carrots

“…The loss of terpene and sesquiterpene volatiles along with changes in the carbohydrate fraction during the thermal process and storage of carrot can alter its characteristic organoleptic properties 9, 18, 19. Although the effect of different preservation processes and drying techniques on major carrot sugars (fructose, glucose and sucrose) has been extensively studied,20–22 no data have been reported on changes in minor carrot carbohydrates with the different stages of dehydration.…”

Evaluation of undesirable fibrous tissue in processing carrots using Computed Tomography (CT) and structural fiber biochemistry

“…lignin) (Darmanyan, 1996;Ng and Waldron, 1997;Ng et al, 1998;Gómez Galindo et al, 2004;Toivonen and Brummell, 2008), carrot plant physiology (Hasselbring, 1927), and the growth/development of carrot roots (Rosenfeld et al, 2002) have also been studied. Additionally, a wide range of information is available regarding the effect of cooking, boiling, blanching (Ng and Waldron, 1997;Svanberg et al, 1997;Nyman et al, 2005) and processing (e.g. peeling) (Bolin and Huxsoll, 1991;Howard and Griffin, 1993;Rodríguez-Sevilla et al, 1999;Gamboa-Santos et al, 2013) in carrot nutritional constituents, fresh carrot quality, and appearance.…”

“…Much effort has gone into examining the dietary fiber (Nyman et al, 2005), carbohydrate (Rodríguez-Sevilla et al, 1999;Suojala, 2000;Nyman et al, 2005;Baranski et al, 2012;Bufler, 2013), solutes (Korolev et al, 2000), and pigment (carotenoid) (Sood et al, 1993;Tsukakoshi et al, 2009;Baranski et al, 2012) content in different carrot cultivars, with the main objective of assessing their nutritional attributes. In addition, changes in carrot cell wall content and biochemical bases (e.g.…”

“…Worldwide, significant efforts have been done to breed and study nutritional properties and taste of carrots sold in the freshmarket (Nyman, 1994;Nyman et al, 2005;Baranski et al, 2012), but little effort goes into breeding the ideal processing carrot, leaving growers and processors with limited variety options. Carrot varieties, needed for a profitable dicing/processing market, are large with a diameter at the collar (top) ranging from 50 to 100 mm, and weighing as much as 0.5 kg or more.…”