Constituent and sensory changes of different types of carrots after freezing and frozen storage
2001
Takahashi, A. (Kagawa Nutrition Coll., Tokyo (Japan)) | Okushima, S. | Kodama, H. | Yoshida, K.
The constituents of 6 different strains of carrots were conducted and evaluated of different types for suitability in the freezing processing. The Okinawa strain before freezing was the calcium and low pectin. Since the freeze processing result in a reduction in calcium and pectin, this type is not suitable for freezing. The Chantenay strain and Long Orange strain before freezing had pectin contents. There showed little changes in ratio of WP, PP and HP content freezing and frozen storage, making this type suitable for freezing. The Danvers strain had calcium and pectin contents were also high. There were few changes due to freezing and frozen storage, was rated highly in terms of its texture, making this type suitable for freezing. The Imperator strain was little change in quantity of calcium and pectin. Moreover, the amount of WP was low, and was rated highly for texture after freezing and frozen storage, making this strain suitable for freezing. The Sanzun strain had low calcium content and high pectin content. There were negligible changes due to freezing, thus making it suitable for freeze processing.
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