“…The effect of blanching on the overall quality of canned carrots (Lee, Bourne, & van Buren, 1979) and on the structure of carrot cells (Préstamo, Fuster, & Risueñ o, 1998) were previously reported. Utilization of additives for texture improvements is mentioned quite frequently (e.g., glycerol, Shipman, Segars, Westcott, Rahman, & Kapsalis, 1972;sucrose or salt, Jayaraman, Das Gupta, & Babu Rao, 1990). Recently, sensory changes in carrotÕs texture and sweetness during cooking were reported utilizing physico-chemical methods (De Belie et al, 2002).…”