Vitamin C content and sensorial properties of dehydrated carrots blanched conventionally or by ultrasound
Vitamin C content and sensorial properties have been evaluated in air-dried carrots previously subjected to different ultrasound (US) or conventional blanching pretreatments. In addition, mass spectral fingerprints obtained by the Headspace ChemSensor System have been evaluated for the first time for classification of carrots according to their processing. Conventional blanching treatments at high temperature gave rise to carrots with retention of vitamin C in the range 37.5-85%, whereas carrots blanched conventionally at 60 °C and by US-probe at temperatures up to 60 and 70 °C showed vitamin C retention values lower than 4%. Regarding sensorial analysis of rehydrated carrots, US-pretreated samples presented acceptable quality, and no statistically significant differences with respect to conventionally blanched carrots, were detected. In spite of this, differentiation of samples processed under comparable intensity conditions and/or with similar composition was possible from their mass spectral fingerprints after chemometric data analysis. © 2012 Elsevier Ltd. All rights reserved.
Main Authors: | , , , , , |
---|---|
Other Authors: | |
Format: | artículo biblioteca |
Language: | English |
Published: |
Elsevier
2013
|
Online Access: | http://hdl.handle.net/10261/65044 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!
|
id |
dig-ictan-es-10261-65044 |
---|---|
record_format |
koha |
spelling |
dig-ictan-es-10261-650442019-12-10T08:03:23Z Vitamin C content and sensorial properties of dehydrated carrots blanched conventionally or by ultrasound Gamboa-Santos, Juliana Soria, Ana C. Pérez-Mateos, Miriam Carrasco Manzano, Juan Atanasio Montilla, Antonia Villamiel, Mar Ministerio de Ciencia e Innovación (España) Ministerio de Economía y Competitividad (España) Consejo Superior de Investigaciones Científicas (España) European Commission Programa Iberoamericano de Ciencia y Tecnología para el Desarrollo Vitamin C content and sensorial properties have been evaluated in air-dried carrots previously subjected to different ultrasound (US) or conventional blanching pretreatments. In addition, mass spectral fingerprints obtained by the Headspace ChemSensor System have been evaluated for the first time for classification of carrots according to their processing. Conventional blanching treatments at high temperature gave rise to carrots with retention of vitamin C in the range 37.5-85%, whereas carrots blanched conventionally at 60 °C and by US-probe at temperatures up to 60 and 70 °C showed vitamin C retention values lower than 4%. Regarding sensorial analysis of rehydrated carrots, US-pretreated samples presented acceptable quality, and no statistically significant differences with respect to conventionally blanched carrots, were detected. In spite of this, differentiation of samples processed under comparable intensity conditions and/or with similar composition was possible from their mass spectral fingerprints after chemometric data analysis. © 2012 Elsevier Ltd. All rights reserved. This work has been funded by Ministry of Science and Innovation of Spain (project AGL2007-63462), Fun-c-Food CSD2007-00063 Consolider-INGENIO 2010 and CYTED IBEROFUN (P109AC0302). J.G.S. also thanks CSIC and the EU for a predoctoral JAE grant. A.C.S. thanks the Spanish Ministry of Economy and Competitiveness for a Ramón y Cajal contract. Peer Reviewed 2013-01-25T08:39:17Z 2013-01-25T08:39:17Z 2013 2013-01-25T08:39:17Z artículo http://purl.org/coar/resource_type/c_6501 doi: 10.1016/j.foodchem.2012.07.122 issn: 0308-8146 Food Chemistry 136(2): 782-788 (2013) http://hdl.handle.net/10261/65044 10.1016/j.foodchem.2012.07.122 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 en Postprint http://dx.doi.org/10.1016/j.foodchem.2012.07.122 Sí open Elsevier |
institution |
ICTAN ES |
collection |
DSpace |
country |
España |
countrycode |
ES |
component |
Bibliográfico |
access |
En linea |
databasecode |
dig-ictan-es |
tag |
biblioteca |
region |
Europa del Sur |
libraryname |
Biblioteca del ICTAN España |
language |
English |
description |
Vitamin C content and sensorial properties have been evaluated in air-dried carrots previously subjected to different ultrasound (US) or conventional blanching pretreatments. In addition, mass spectral fingerprints obtained by the Headspace ChemSensor System have been evaluated for the first time for classification of carrots according to their processing. Conventional blanching treatments at high temperature gave rise to carrots with retention of vitamin C in the range 37.5-85%, whereas carrots blanched conventionally at 60 °C and by US-probe at temperatures up to 60 and 70 °C showed vitamin C retention values lower than 4%. Regarding sensorial analysis of rehydrated carrots, US-pretreated samples presented acceptable quality, and no statistically significant differences with respect to conventionally blanched carrots, were detected. In spite of this, differentiation of samples processed under comparable intensity conditions and/or with similar composition was possible from their mass spectral fingerprints after chemometric data analysis. © 2012 Elsevier Ltd. All rights reserved. |
author2 |
Ministerio de Ciencia e Innovación (España) |
author_facet |
Ministerio de Ciencia e Innovación (España) Gamboa-Santos, Juliana Soria, Ana C. Pérez-Mateos, Miriam Carrasco Manzano, Juan Atanasio Montilla, Antonia Villamiel, Mar |
format |
artículo |
author |
Gamboa-Santos, Juliana Soria, Ana C. Pérez-Mateos, Miriam Carrasco Manzano, Juan Atanasio Montilla, Antonia Villamiel, Mar |
spellingShingle |
Gamboa-Santos, Juliana Soria, Ana C. Pérez-Mateos, Miriam Carrasco Manzano, Juan Atanasio Montilla, Antonia Villamiel, Mar Vitamin C content and sensorial properties of dehydrated carrots blanched conventionally or by ultrasound |
author_sort |
Gamboa-Santos, Juliana |
title |
Vitamin C content and sensorial properties of dehydrated carrots blanched conventionally or by ultrasound |
title_short |
Vitamin C content and sensorial properties of dehydrated carrots blanched conventionally or by ultrasound |
title_full |
Vitamin C content and sensorial properties of dehydrated carrots blanched conventionally or by ultrasound |
title_fullStr |
Vitamin C content and sensorial properties of dehydrated carrots blanched conventionally or by ultrasound |
title_full_unstemmed |
Vitamin C content and sensorial properties of dehydrated carrots blanched conventionally or by ultrasound |
title_sort |
vitamin c content and sensorial properties of dehydrated carrots blanched conventionally or by ultrasound |
publisher |
Elsevier |
publishDate |
2013 |
url |
http://hdl.handle.net/10261/65044 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 |
work_keys_str_mv |
AT gamboasantosjuliana vitaminccontentandsensorialpropertiesofdehydratedcarrotsblanchedconventionallyorbyultrasound AT soriaanac vitaminccontentandsensorialpropertiesofdehydratedcarrotsblanchedconventionallyorbyultrasound AT perezmateosmiriam vitaminccontentandsensorialpropertiesofdehydratedcarrotsblanchedconventionallyorbyultrasound AT carrascomanzanojuanatanasio vitaminccontentandsensorialpropertiesofdehydratedcarrotsblanchedconventionallyorbyultrasound AT montillaantonia vitaminccontentandsensorialpropertiesofdehydratedcarrotsblanchedconventionallyorbyultrasound AT villamielmar vitaminccontentandsensorialpropertiesofdehydratedcarrotsblanchedconventionallyorbyultrasound |
_version_ |
1777670409901047808 |