Change in physicochemical characteristics of carrot extract according to heating temperature
2024
Jung, Y.J. | Jo, Y.J. | Song, H.Y. | Koo, M.K. | Hong, E.A. | Lee, J.S. | Jeong, H.S.
This study investigated the changes in physicochemical characteristics of carrots according to heating temperature. As the heating temperature increased, the pH decreased from 7.26 to 5.79 and the total acidity increased from 0.06 to 0.15. 5-Hydroxymethylfurfural was not detected until reaching 120℃ and increased from 22.99 μg/g at 130℃ to 1740.62 μg/g at 150℃. The browning index increased from 0.043 to 0.318 as the heating temperature increased. With increasing heating temperature, the sucrose content decreased from 71.50 to 6.14 mg/g, whereas glucose and fructose increased from 4.30 to 20.21 and 4.48 to 25.47 mg/g, respectively. Reducing sugar content also increased from 42.533 to 73.10 mg/g. Total organic acid content increased as the heating temperature increased to 140℃. The β-carotene content decreased from 1,853.84 to 698.79 μg/dry g with increasing heating temperature. These results suggest that suitable heat treatment for the quality of the product is needed to develop carrot processing products.
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Este registro bibliográfico ha sido proporcionado por Korea Agricultural Science Digital Library