Effects of Various Pretreatment Methods on Physicochemical and Nutritional Properties of Carrot
2014
Kim, K.I., Konkuk University, Seoul, Republic of Korea | Hwang, I.G., National Academy of Agricultural Science, Rural Development Administration, Jeonju, Republic of Korea | Yoo, S.M., National Academy of Agricultural Science, Rural Development Administration, Jeonju, Republic of Korea | Min, S.G., Konkuk University, Seoul, Republic of Korea | Choi, M.J., Konkuk University, Seoul, Republic of Korea
Pre-thermal treatment is important to minimize quality changes during main cooking or storage. In this study, to optimize pre-thermal treatment of carrots, three types of pre-thermal treatments were applied to carrots and quality changes such as physicochemical, nutritional, or sensory properties were observed. Washed and sliced carrots were thermally treated by hot-water immersion (100¡�, 1¢¦10 min), steaming (100¡�, 1¢¦10 min), and stir-frying with oil (10¢¦80 sec). Carrot tissue was maintained until 2 min hot-water immersion or steaming, and they were damaged by just 30 sec of stir-frying. Color and hardness were significantly affected by treatment time and temperature. Color was completely changed after 5 min and 7 min by hot-water and steam treatments, respectively. Hardness decreased to 44% compared with fresh carrot (4,500 g) after 1 min, 3 min, and 20 sec of hot-water, steam, and stir-frying, respectively. For nutritional changes, ascorbic acid, organic acid, and peroxide activity were reduced by all treatments compared with fresh carrot. Especially, succinic acid was dramatically reduced by hot-water treatment. Otherwise, free sugar contents were increased with greater treatment time in all samples. In this study, pre-thermal treatment of carrot was optimal at 2 min steaming treatment.
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