Evaluating and correlating the mechanical, nutritional, and structural properties of carrots after multiple freezing/thawing processing.

J Food Sci Technol 2017 Jul 29;54(8):2251-2259. Epub 2017 May 29.

Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240 People's Republic of China.

This work evaluated and correlated the mechanical and nutritional properties of carrots after five freezing/thawing cycles (FTC). Results showed that after one FTC, the mechanical parameters (hardness, chewiness, springiness, cohesiveness, resilience, and storage modulus) and the glucose and fructose content sharply decreased and the tangent (Tan) dramatically increased in samples. The contents of lycopene and lutein reached the maximum level after two FTC. And there were no significant changes in the content of α- and β-carotene (around 90 and 50 mg 100 g dry matter, respectively) among all samples. Correlation analysis showed that the mechanical parameters were positively correlated with soluble sugars (fructose, glucose, and sucrose) and negatively with lycopene and lutein Tan were negatively related with soluble sugar. These results suggested that the first freezing/thawing condition could be the key factor for obtaining the products with acceptable quality. The changes in macroscopic mechanics could be used to predict the variations of potential nutritional components in tissues during FTC processing. The deteriorated structural changes (i.g. cell wall dissociation and turgidity loss) could be responsible for these results.

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http://dx.doi.org/10.1007/s13197-017-2662-0DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC5502016PMC
July 2017
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