The effect of boiling, steaming and microwaving on microstructure, texture and colour of raw and industrially frozen carrots was investigated. The raw carrots, after cooking, showed dehydrated and separated cells with swollen walls. The carrots subjected to blanching, freezing and followed by frozen storage exhibited marked tissue damages indicating deep oriented fissures. Cooking caused cellular dehydration and separation in the tissue, with the same intensity between raw and frozen carrots and independently from the cooking treatment applied. Among different cooking methods, microwaving showed better retention of the initial texture and colour quality for both raw and frozen carrots. On the other hand, the steamed carrots revealed the highest degree of softening and colour differences from the control for both raw and frozen carrots, despite the worst tissue conditions were observed for the boiled carrots.

Effect of different cooking methods on structure and quality of industrially frozen carrots / Paciulli, Maria; Ganino, Tommaso; Carini, Eleonora; Pellegrini, Nicoletta; Pugliese, Alessandro; Chiavaro, Emma. - In: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. - ISSN 0022-1155. - 53:5(2016), pp. 2443-2451. [10.1007/s13197-016-2229-5]

Effect of different cooking methods on structure and quality of industrially frozen carrots

PACIULLI, Maria;GANINO, Tommaso;CARINI, Eleonora;PELLEGRINI, Nicoletta;PUGLIESE, ALESSANDRO;CHIAVARO, Emma
2016-01-01

Abstract

The effect of boiling, steaming and microwaving on microstructure, texture and colour of raw and industrially frozen carrots was investigated. The raw carrots, after cooking, showed dehydrated and separated cells with swollen walls. The carrots subjected to blanching, freezing and followed by frozen storage exhibited marked tissue damages indicating deep oriented fissures. Cooking caused cellular dehydration and separation in the tissue, with the same intensity between raw and frozen carrots and independently from the cooking treatment applied. Among different cooking methods, microwaving showed better retention of the initial texture and colour quality for both raw and frozen carrots. On the other hand, the steamed carrots revealed the highest degree of softening and colour differences from the control for both raw and frozen carrots, despite the worst tissue conditions were observed for the boiled carrots.
2016
Effect of different cooking methods on structure and quality of industrially frozen carrots / Paciulli, Maria; Ganino, Tommaso; Carini, Eleonora; Pellegrini, Nicoletta; Pugliese, Alessandro; Chiavaro, Emma. - In: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. - ISSN 0022-1155. - 53:5(2016), pp. 2443-2451. [10.1007/s13197-016-2229-5]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11381/2813462
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