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Frozen Carrots Texture and Pectic Compotients as Affected by Low‐Temperature‐Blanching and Quick Freezing
Author(s) -
FUCHIGAMI MICHIKO,
MIYAZAKI KOICHI,
HYAKUMOTO NORIKO
Publication year - 1995
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.1365-2621.1995.tb05622.x
Subject(s) - pectin , blanching , chemistry , food science , congelation , texture (cosmology) , boiling , organic chemistry , physics , artificial intelligence , computer science , image (mathematics) , thermodynamics
Carrots preheated for 2 hr at 60°C and then cooked became firmer than raw or cooked carrots. After preheating, the amount of high methoxyl pectin decreased, and low methoxyl pectin increased. Firmness of carrots decreased through freezing then thawing, but preheated carrots retained firmer texture than those blanched in boiling water. Quick‐freezing resulted in better texture than slow‐freezing. Loss in texture was accompanied by release of pectin. Slow‐freezing accelerated release of pectin as compared to quick‐freezing. Preheated carrots were slower in release of pectin. The degree of esterification of pectin substances in raw carrots decreased during preheating, freezing and thawing. Cell damage in quick frozen carrots was slight. Optimum preheating occurred with 30 min at 60°C or 5 min at 70°C. Preheating and then quick freezing were effective in improving texture of frozen carrots.