Organoleptic, physical and chemical properties of some varieties of carrots suitable in juice production
2005
Borowska, E.J. | Zadernowski, R. | Szajdek, A. | Majewska, K. | Budrewicz, G.,University of Warmia and Mazury, Olsztyn (Poland). Dept. of Plant Material Processing and Chemistry
15 varieties and 6 strains of carrot were used in the study. The carrots were grown under identical agrotechnical and climatic conditions. The carrots were compared for sensory and physical properties, basic chemical composition and bioactive substances content. Particular attention was paid to the indicators which determine the usability of particular varieties and strains in juice production. Among the sensory qualities, the following were evaluated: flavour, odour, colour and texture. In addition, the texture features were also measured instrumentally with the INSTRON apparatus. Among the chemical components, particular attention was paid to the extract, dietary fibre (DF) and carotenoids, including beta-carotene. It was found that in most cases, particular varieties and strains cultivated of carrot were significantly different (p less 0.05) in terms of the indicators under study, which provides broad opportunities for selecting the optimum varieties for juice production
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