Quality parameters in convective dehydrated carrots blanched by ultrasound and conventional treatment
The effect of previous ultrasound and conventional blanching treatments on drying and quality parameters (2-furoylmethyl-amino acids -as indicators of lysine and arginine participation in the Maillard reaction-, carbohydrates, total polyphenols, protein profile, rehydration ratio, microstructure changes) of convective dehydrated carrots has been assessed. The most striking feature was the influence of blanching on the subsequent 2-furoylmethyl-amino acid formation during drying, probably due to changes in the protein structure. The highest values of 2-furoylmethyl-amino acids were found in carrots conventionally blanched with water at 95 °C for 5 min. However, samples previously treated by ultrasound presented intermediate values of 2-furoylmethyl-amino acids and carbohydrates as compared to the conventionally blanched samples. Dried carrots previously subjected to ultrasound blanching preserved their total polyphenol content and showed rehydration properties, which were even better than those of the freeze-dried control sample. The results obtained here underline the usefulness of 2-furoylmethyl-amino acids as indicators of the damage suffered by carrots during their blanching and subsequent drying.
Main Authors: | Gamboa-Santos, Juliana, Soria, Ana C., Villamiel, Mar, Montilla, Antonia |
---|---|
Other Authors: | Ministerio de Ciencia e Innovación (España) |
Format: | artículo biblioteca |
Published: |
Elsevier
2013
|
Subjects: | Carbohydrates, Polyphenols, Quality parameters, Convective dehydration, Ultrasound, Blanching, Furosine, Protein, Rehydration ratio, Microstructure, Carrots, |
Online Access: | http://hdl.handle.net/10261/100253 http://dx.doi.org/10.13039/501100004837 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100003339 http://dx.doi.org/10.13039/501100000780 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Impact of power ultrasound on chemical and physicochemical quality indicators of strawberries dried by convection
by: Gamboa-Santos, Juliana, et al.
Published: (2014) -
Effects of conventional and ultrasound blanching on enzyme inactivation and carbohydrate content of carrots
by: Gamboa-Santos, Juliana, et al.
Published: (2012) -
2-Furoylmethyl amino acids as indicators of Maillard reaction during the elaboration of black garlic
by: Ríos-Ríos, Karina L., et al.
Published: (2018) -
Impact of high-intensity ultrasound on the formation of lactulose and Maillard reaction glycoconjugates
by: Corzo-Martínez, Marta, et al.
Published: (2014) -
Survey of quality indicators in commercial dehydrated fruits
by: Megías-Pérez, Roberto, et al.
Published: (2014)