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Effects of Sterilization Temperature on the Quality of Carrot Purees  

Yim, Sung-Kyoung (Department of Food & Nutrition, Yonsei University)
Sohn, Kyung-Hee (Department of Food & Nutrition, Yonsei University)
Publication Information
Food Science and Biotechnology / v.13, no.2, 2004 , pp. 141-146 More about this Journal
Abstract
Carrot puree, vacuum-packed in retortable glass jar, was processed at 115, 120, and $125^{\circ}C$, and $F_{o}$ value of 6 to evaluate thermal processing effect on food components and sensory qualities of carrot puree. Sterilization of carrot puree at 115, 120, and $125^{\circ}C$ required 44, 24, and 18 min, respectively. Physicochemical compositions of carrot purees were: moisture 88.82-90.92%, soluble solid 8.47-8.80 $^{o}Brix$, dietary fiber 0.98-1.47%, and pH 5.31-5.66. Hunter's L, a, and b values of carrot purees decreased significantly after sterilization (p<0.05). Contents of vitamins (${\beta}$-carotene, total carotene, thiamin, riboflavin, and ascorbic acid) and tree amino acids generally decreased slightly after sterilization, whereas sugar contents increased. Sucrose content and color preference of carrot puree sterilized at $125^{\circ}C$ were the highest. Judging from nutritional values and sensory evaluations, sterilization at $125^{\circ}C$ for 18 min was the optimal processing condition for minimizing qnality impairment of retort carrot purees.
Keywords
carrot puree; sterilization temperature; color; vitamins; sugars; and sensory evaluation;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
Times Cited By Web Of Science : 1  (Related Records In Web of Science)
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