Effect of low temperature blanching, cysteine-HCI, N-acetyl-L-cysteine, Na metabisulphite and drying temperatures on the firmness and nutrient content of dried carrots
Low temperature long time (LTLT) blanching (70C for 20 min) together with calcium treatment can be used to significantly improve the texture of rehydrated dried carrots when compared to high temperature short time (HTST) blanching (100C for 3 min). LTLT blanching allows pectin methyl esterase to dee...
| Main Authors: | , |
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| Format: | Article |
| Published: |
Wiley
1994
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| Online Access: | http://psasir.upm.edu.my/id/eprint/112262/ |
| _version_ | 1848865896449179648 |
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| author | Mohamed, Suhaila Hussein, Rosli |
| author_facet | Mohamed, Suhaila Hussein, Rosli |
| author_sort | Mohamed, Suhaila |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Low temperature long time (LTLT) blanching (70C for 20 min) together with calcium treatment can be used to significantly improve the texture of rehydrated dried carrots when compared to high temperature short time (HTST) blanching (100C for 3 min). LTLT blanching allows pectin methyl esterase to deesterify pectin which can then react with calcium to form salt bridges. 0.3% L-cysteine-HCl was found to be most effective in preventing ascorbic acid loss and obtaining a product with the highest rehydration ability, compared to pretreatments with 0.3% N-acetyl-L-cysteine and 0.1% sodium metabisulphite. On the other hand 0.1% sodium metabisulphite was most effective in preserving the carotenoids content of dried carrots. Ascorbic acid and rehydration ability were more adversely affected by long drying time than high drying temperature, while carotenoids were more sensitive to high drying temperature than drying time. Hence, 60C drying temperature was good for ascorbic acid and rehydration ability, while 40C drying temperature was good for carotenoid and color of dried carrots. |
| first_indexed | 2025-11-15T14:11:59Z |
| format | Article |
| id | upm-112262 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T14:11:59Z |
| publishDate | 1994 |
| publisher | Wiley |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1122622025-01-13T23:51:36Z http://psasir.upm.edu.my/id/eprint/112262/ Effect of low temperature blanching, cysteine-HCI, N-acetyl-L-cysteine, Na metabisulphite and drying temperatures on the firmness and nutrient content of dried carrots Mohamed, Suhaila Hussein, Rosli Low temperature long time (LTLT) blanching (70C for 20 min) together with calcium treatment can be used to significantly improve the texture of rehydrated dried carrots when compared to high temperature short time (HTST) blanching (100C for 3 min). LTLT blanching allows pectin methyl esterase to deesterify pectin which can then react with calcium to form salt bridges. 0.3% L-cysteine-HCl was found to be most effective in preventing ascorbic acid loss and obtaining a product with the highest rehydration ability, compared to pretreatments with 0.3% N-acetyl-L-cysteine and 0.1% sodium metabisulphite. On the other hand 0.1% sodium metabisulphite was most effective in preserving the carotenoids content of dried carrots. Ascorbic acid and rehydration ability were more adversely affected by long drying time than high drying temperature, while carotenoids were more sensitive to high drying temperature than drying time. Hence, 60C drying temperature was good for ascorbic acid and rehydration ability, while 40C drying temperature was good for carotenoid and color of dried carrots. Wiley 1994 Article PeerReviewed Mohamed, Suhaila and Hussein, Rosli (1994) Effect of low temperature blanching, cysteine-HCI, N-acetyl-L-cysteine, Na metabisulphite and drying temperatures on the firmness and nutrient content of dried carrots. Journal of Food Processing and Preservation, 18 (4). pp. 343-348. ISSN 0145-8892; eISSN: 1745-4549 https://onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.1994.tb00257.x 10.1111/j.1745-4549.1994.tb00257.x |
| spellingShingle | Mohamed, Suhaila Hussein, Rosli Effect of low temperature blanching, cysteine-HCI, N-acetyl-L-cysteine, Na metabisulphite and drying temperatures on the firmness and nutrient content of dried carrots |
| title | Effect of low temperature blanching, cysteine-HCI, N-acetyl-L-cysteine, Na metabisulphite and drying temperatures on the firmness and nutrient content of dried carrots |
| title_full | Effect of low temperature blanching, cysteine-HCI, N-acetyl-L-cysteine, Na metabisulphite and drying temperatures on the firmness and nutrient content of dried carrots |
| title_fullStr | Effect of low temperature blanching, cysteine-HCI, N-acetyl-L-cysteine, Na metabisulphite and drying temperatures on the firmness and nutrient content of dried carrots |
| title_full_unstemmed | Effect of low temperature blanching, cysteine-HCI, N-acetyl-L-cysteine, Na metabisulphite and drying temperatures on the firmness and nutrient content of dried carrots |
| title_short | Effect of low temperature blanching, cysteine-HCI, N-acetyl-L-cysteine, Na metabisulphite and drying temperatures on the firmness and nutrient content of dried carrots |
| title_sort | effect of low temperature blanching, cysteine-hci, n-acetyl-l-cysteine, na metabisulphite and drying temperatures on the firmness and nutrient content of dried carrots |
| url | http://psasir.upm.edu.my/id/eprint/112262/ http://psasir.upm.edu.my/id/eprint/112262/ http://psasir.upm.edu.my/id/eprint/112262/ |