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Using Edible Coating to Enhance Nutritional and Sensory Qualities of Baby Carrots

Using Edible Coating to Enhance Nutritional and Sensory Qualities of Baby Carrots ABSTRACT: Xanthan gum coating was used to carry 5% Gluconal Cal, a mixture of calcium lactate and gluconate, and 0.2%α‐tocopheral acetate (vitamin E) by weight, respectively. Peeled baby carrots were dipped in the coating solutions, dried, and then stored at 2 °C and 85% relative humidity for up to 3 wk. Calcium and vitamin E contents of the coated samples, per serving (85g), increased from 2.6% to 6.6%, and from 0 to about 67% of the Dietary Reference Intakes (DRI) values respectively. Edible coatings (p < 0.05) improved the desirable surface color of carrots without effects (p < 0.05) on the taste, texture, and fresh aroma and flavor except for a slightly slippery surface. The β‐carotene level in the baby carrots (p < 0.05) was not affected by edible coating. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

Using Edible Coating to Enhance Nutritional and Sensory Qualities of Baby Carrots

Journal of Food Science , Volume 67 (5) – Jan 1, 2002

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References (22)

Publisher
Wiley
Copyright
Copyright © 2002 Wiley Subscription Services
ISSN
0022-1147
eISSN
1750-3841
DOI
10.1111/j.1365-2621.2002.tb08753.x
Publisher site
See Article on Publisher Site

Abstract

ABSTRACT: Xanthan gum coating was used to carry 5% Gluconal Cal, a mixture of calcium lactate and gluconate, and 0.2%α‐tocopheral acetate (vitamin E) by weight, respectively. Peeled baby carrots were dipped in the coating solutions, dried, and then stored at 2 °C and 85% relative humidity for up to 3 wk. Calcium and vitamin E contents of the coated samples, per serving (85g), increased from 2.6% to 6.6%, and from 0 to about 67% of the Dietary Reference Intakes (DRI) values respectively. Edible coatings (p < 0.05) improved the desirable surface color of carrots without effects (p < 0.05) on the taste, texture, and fresh aroma and flavor except for a slightly slippery surface. The β‐carotene level in the baby carrots (p < 0.05) was not affected by edible coating.

Journal

Journal of Food ScienceWiley

Published: Jan 1, 2002

Keywords: ; ;

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