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KMID : 0665420220370020153
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Korean Journal of Food Culture
2022 Volume.37 No. 2 p.153 ~ p.161
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Quality Characteristics and Antioxidant Activities of Carrots Based on Pretreatment Conditions
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Choi Jin-Hee
Chu Ji-Hye
Ryu Hye-Sook
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Abstract
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This study was undertaken to examine the quality characteristics of nonblanched carrots (CON) and carrots blanched indistilled water, 2% NaCl water and 2% citric acid at 100oC for 3 minutes. This moisture contents of CON was the highestat 85.91%, whereas NT had the lowest moisture at 83.92% (p<0.01). Compared to CON values the L values ofpretreatment groups were decreased whereas the b values were increased (p<0.001) A comparison of true retention (TR),revealed that NT had the highest TPC TR 101.04% and TFC TR 91.59% (p<0.001). β-Carotene contents were determinedto be higher in NT (1.98 mg/100 g) and CT (1.94 mg/100 g) than in other groups, with highest levels obtained in NT(106.64%) (p<0.001). Examination of the DPPH and ABTS+ radical scavenging activities revealed that the NT group hadmaximum scavenging activity. The total bacterial count was determined to be 3.37 log CFU/g in the CON, whereas nomicroorganisms were observed in all the pretreatment groups. Our study indicates that blanching in 2% NaCl water is themost desirable in order to increase the biochemical content and nutrient preservation rate of carrots, and to inhibit thegrowth of microorganisms.`
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KEYWORD
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NaCl, citric acid, carrot, pretreatment, true retention
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