Abstract
While carrots are such a popular and cheap raw material, known for its importance in the human diet, as a source of carotenoids, it was chosen to be the object of this study. Since carrot consists of water, protein, cellulosic substances and pectin, the addition of apple pectin as a thickening agent it was a flawless choosing. Elderly people, which represents a growing part of Romanian population, suffer of many illnesses, especially related to the digestive tract, like dysphagia, gastroesophageal reflux disease (GERD), which could induce malnutrition. The aim of the study was to evaluate the efficacy of steamed coupled with ohmic heating or microwave in obtaining carrot purees. Minimal processing of purees is much more necessary than for other types of products, because of the preliminary processing of the carrots (grading, washing, sorting, peeling, slicing, grinding). The samples with or without pectin were analysed by physico chemical, rheological, textural and laser confocal microcopy point of view. The rheological properties reveal some expected results that the carrot puree is non-Newtonian fluid. The results demonstrated that the antioxidant activity of the carrot purees was not affected by the processing. Textural parameters such as cohesiveness, springiness and chewiness slightly increase with the hydrocolloids addition. So, this study could be a base to develop some new technologies in the field of the carrot puree making.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Raees-ul, H., Prasad, K.: Nutritional and processing aspects of carrot (Daucus carota) - a review. South Asian J. Food Technol. Environ. 1(1), 1–14 (2015)
Knockaert, G., Pulissery, S.K., Lemmens, L., Van Buggenhout, S., Hendrickx, M., Van Loey, A.: Carrot β-carotene degradation and isomerization kinetics during thermal processing in the presence of oil. J. Agric. Food Chem. 60(41), 10312–10319 (2012)
Keller, H., Chambers, L., Niezgoda, H., Duizer, L.: Issues associated with the use of modified texture foods. J. Nutr. Health Aging 16(3), 195–200 (2012)
ReyesDe Corcuera, J.I., Cavalieri, R.P., Powers, J.R.: Blanching of foods. In: Encyclopedia of Agricultural. Food and Biological Engineering, pp. 1–5 (2004)
Kaufmann, S.: Sensory design of easy-to-chew food for elderly-ingredients and manufacturing conditions with focus on meat and carrot. SIK-Rapport 731, pp. 1–21 (2005). ISBN 91-7290-239-6
Oluseyi, M.A.: Evaluating the effectiveness of ohmic heating in fruit juice and tomato puree processing (2016)
Zhuang, Y., Chen, L., Sun, L., Cao, J.: Bioactive characteristics and antioxidant activities of nine peppers. J. Funct. Foods 4, 331–338 (2012)
Al-Rimawi, F., Rishmawi, S., Ariqat, S.H., Khalid, M.F., Warad, I., Salah, Z.: Anticancer activity, antioxidant activity, and phenolic and flavonoids content of wild Tragopogon porrifolius plant extracts. Evid. Based Complement. Altern. Med. 1–7 (2016)
Sachdev, S., Davies, K.: Production, detection, and adaptive responses to free radicals in exercise. Free Radic. Biol. Med. 44, 215–223 (2008)
Zykevičiūtė-Laugks, J., Česonienė, L., Karklelienė, R.: The influence of the sample preparation of carrots (Daucus carota L. Neptun) on the antioxidant activity and phenolic compounds. Biologija 59(2), 187–194 (2013)
Scarano, A., Gerardi, C., D’Amico, L., Accogli, R., Santino, A.: Phytochemical analysis and antioxidant properties in colored Tiggiano carrots. Agriculture 8(102), 1–8 (2018)
John, S., Priyadarshini, S., Monica, S.J., Sivaraj, C., Arumugam, P.: In vitro evaluation of antioxidant and antimicrobial activity of carrot peel. Int. J. Pharmacognosy Phytochem. Res. 9(7), 970–974 (2017)
Jimenez-Monreal, A.M., Garcia-Diz, L., Martinez-Tome, M., Mariscal, M., Murcia, M.A.: Influence of cooking methods on antioxidant activity of vegetables. J. Food Sci. 74(3), H97–H103 (2009)
Valencia, C., Sanchez, M.C., Ciruelos, A., Latorre, A., Madielo, J.M., Gallegos, C.: Non-linear viscoelasticity modeling of tomato paste products. Food Res. Int. 36, 911–919 (2003)
El Samahy, S.K., Askar, A.A., El Mansy, H.A., Omran, H.T., Salam, N.N.: Flow behavior of guava puree as a function of different enzyme treatments and concentration. In: 3rd International Symposium on Food Rheology and Structure, Zurich, Switzerland, 10–13 February 2003, pp. 425–426 (2003)
Gliemmo, M.F., Latorree, M.E., Gerschenson, L.N., Campos, C.A.: Effect of sweet solutes on the quality of a pumpkin puree (Cucurbita moschata duchesne ex poiret) preserved by the hurdle technology. J. Food Process. Preserv. 34(6), 1024–1040 (2009)
Massa, A., Gonzales, C., Maestro, A., Labanda, J., Ibarz, A.: Rheological characterization of peach purees. J. Texture Stud. 41(4), 532–548 (2010)
Bikić, S., Bukurov, M., Babić, M., Pavkov, I., Radojčin, M.: Rheological behavior of quince (Cydonia oblonga) puree. J. Process. Energy Agric. 16(4), 155–161 (2012)
Gavahian, M., Tiwari, B.K., Chu, Y.H., Ting, Y., Farahnaky, S.: Food texture as affected by ohmic heating: mechanisms involved, recent findings, benefits, and limitations. Trends Food Sci. Technol. 86, 328–339 (2019)
Sharma, M., Kristo, E., Corredig, M., Duizer, L.: Effect of hydrocolloid type on texture of pureed carrots: rheological and sensory measures. Food Hydrocolloids 63, 478–487 (2017)
Abid, M., Yaich, H., Hidouri, H., Attia, H., Ayadi, M.A.: Effect of substituted gelling agents from pomegranate peel on colour, textural and sensory properties of pomegranate jam. Food Chem. 239, 1047–1054 (2018)
Garrido, J.I., Lozano, J.E., Genovese, D.B.: Effect of formulation variables on rheology, texture, colour, and acceptability of apple jelly: modelling and optimization. LWT Food Sci. Technol. 62, 325–332 (2015)
Netzel, M., Netzel, G., Zabaras, D., Lundin, L., Day, L., Addepalli, R., Osborne, S.A., Seymour, R.: Release and absorption of carotenes from processed carrots (Daucus carota) using in vitro digestion coupled with a Caco-2 cell trans-well culture model. Food Res. Int. 44(4), 868–874 (2011)
Acknowledgements
The authors are grateful for the technical support offered by the Grant POSCCE ID 1815, cod SMIS 48745 (www.moras.ugal.ro).
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2020 Springer Nature Switzerland AG
About this paper
Cite this paper
Nistor, OV. et al. (2020). Impact of Ohmic and Microwave Heating Processes in Obtaining Carrot Purees. In: Monteiro, J., et al. INCREaSE 2019. INCREaSE 2019. Springer, Cham. https://doi.org/10.1007/978-3-030-30938-1_13
Download citation
DOI: https://doi.org/10.1007/978-3-030-30938-1_13
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-030-30937-4
Online ISBN: 978-3-030-30938-1
eBook Packages: EnergyEnergy (R0)