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Texture and Rehydration of Dehydrated Carrots as Affected by Low Temperature Blanching
Author(s) -
QUINTERORAMOS A.,
BOURNE M.C.,
ANZALDÚAMORALES A.
Publication year - 1992
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1992.tb11279.x
Subject(s) - blanching , food science , chemistry , control sample , texture (cosmology) , artificial intelligence , computer science , image (mathematics)
Whole carrots were blanched at four temperatures for five time periods, then blanched again for 6 min at 100°C. A control sample was blanched 8 min at 100°C. All samples were then dehydrated. Very slight differences in rehydration ratios between treatments were observed. The 50°C blanch gave a firmness equal to or less than the control for all blanch times. The carrots blanched at 55°C for 15, 30 and 45 min were less firm than the control while the 60 and 90 min blanched samples were firmer than the control. The 60 and 65°C blanched samples had significantly firmer texture than the control when blanch time was > 30 min. Blanching carrots for 45 min at 65°C increased firmness of the rehydrated product by 51% for uncooked and 27% for cooked.