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KMID : 0380620180500030292
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Korean Journal of Food Science and Technology
2018 Volume.50 No. 3 p.292 ~ p.296
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Pre-treatment effects on softening of carrot during enzyme immersion process
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Kim Se-Rin
Kim Sun-Min
Chang Jin-Hee
Han Jung-Ah
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Abstract
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Softening effects of enzyme following pre-treatments were examined. Four pre-treatments: raw (R), heat (H), heat and freeze-thawing (HFT), heat and freeze-drying (HFD) were applied to carrot. Subsequently, each treated sample was immersed in 10% celluclast enzyme solution for up to 6 h and then their properties were compared. The minimum and the maximum color change was observed in HFD and H, respectively. R showed no change in hardness after 6 h immersion, indicating that the enzyme did not penetrate the carrot. The number and size of pores were greater in samples undergone HFT or HFD as observed by microstructure analysis using SEM, and HFD caused 99.5% reduction in hardness after 6 h immersion. After 6 h immersion post-HFT or 3 h immersion post-HFD, the hardness was less than 20,000 N/m2, indicating tongue ingestion was possible, and the samples retained their original shape and easily collapsed by spoon pressing.
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KEYWORD
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carrot, pretreatment, enzyme, softening, hardness
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