Quality attributes of processed strained carrots

Abstract

Although many studies have evaluated quality characteristics of fresh, minimally processed, and processed carrots, none have concentrated on attributes affecting strained carrot quality. This study was initiated to investigate the effects of genotype, environment, and processing conditions on strained carrot quality. Genotypic response contributed to processed strained carrot quality. Relationships between sensory attributes and chemical components for ten genotypes of strained carrots were developed. Fresh carrot aroma, flavor, and aftertaste were associated with high sugar to terpinolene ratios. Cooked carrot attributes were associated with elevated levels of terpenoids. Results indicated that breeders should select lines with increased sugar content and reduced levels of volatile terpenoids. Environmental factors affected chemical attributes and influenced processed strained carrot quality. Carrots grown under reduced sunlight had elevated levels of volatile terpenoids and reduced levels of total sugars. Processors should consider selection of lines more resistant to unfavorable environmental conditions. Processing conditions also affected strained carrot quality. Thermal processing decreased volatile terpenoid levels while greatly increasing soluble phenolic content. Changes in Hunter color values indicated darkening, presumably the result of Maillard browning. Preprocessing operations and degree of thermal processing affected quality of strained carrots. Processors should reduce the time and temperature that strained carrots reside in batch and holding tanks to control color degradation, phenolic polymerization and loss of sugars. Preprocessing blanching operations reduced volatile terpenoid content 60-75%. Strained carrots need thermal processing treatments with mineral time and temperature conditions to maintain commercial sterility, but prevent color degradation and phenolic depolymerization.