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.
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Claims 5
Claim · model-written summary
Coated baby carrots had calcium content increased from 2.6% to 6.6% per serving.
- Taxon
- baby carrotse6
- Treatment
- Xanthan gum coatinge0
- Outcome
- Calcium and vitamin E contentse1
- Direction
- increasede1
- Value
- from 2.6% to 6.6%e1
Not reportedComparator
Verbatim
e0“Xanthan gum coating was used to carry 5% Gluconal Cal”
e1“Calcium and vitamin E contents of the coated samples, per serving (85g), increased from 2.6% to 6.6%”
e6“Peeled baby carrots were dipped in the coating solutions”
Claim · model-written summary
Coated baby carrots had vitamin E content increased from 0 to about 67% of Dietary Reference Intakes per serving.
- Taxon
- baby carrotse6
- Treatment
- Xanthan gum coatinge0
- Outcome
- vitamin Ee1
- Direction
- increasede1
- Value
- from 0 to about 67%e2
Not reportedComparator
Verbatim
e0“Xanthan gum coating was used to carry 5% Gluconal Cal”
e1“Calcium and vitamin E contents of the coated samples, per serving (85g), increased from 2.6% to 6.6%”
e2“and from 0 to about 67% of the Dietary Reference Intakes (DRI) values respectively”
e6“Peeled baby carrots were dipped in the coating solutions”
Claim · model-written summary
Edible coatings improved the desirable surface color of carrots.
- Taxon
- carrots
Daucus carotae3 - Treatment
- Edible coatingse3
- Outcome
- desirable surface colore3
- Direction
- improvede3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“Edible coatings (p < 0.05) improved the desirable surface color of carrots”
Claim · model-written summary
Edible coatings had no effect on taste, texture, and fresh aroma and flavor of baby carrots, apart from a slightly slippery surface.
- Taxon
- baby carrotse6
- Treatment
- edible coatinge5
- Outcome
- taste, texture, and fresh aroma and flavore4
- Direction
- without effectse4
Not reportedComparator
Verbatim
e4“without effects (p < 0.05) on the taste, texture, and fresh aroma and flavor except for a slightly slippery surface”
e5“was not affected by edible coating”
e6“Peeled baby carrots were dipped in the coating solutions”
Claim · model-written summary
The beta-carotene level of baby carrots was not affected by the edible coating.
Not reportedComparator
Verbatim
e5“The β‐carotene level in the baby carrots (p < 0.05) was not affected by edible coating”
The same questions in other papers
storage · quality: phytochemicals · Daucus carota (carrot)Positive and negative results
7 papers in the same direction as this paper · 7 in the opposite direction
- no effect
- positive
- negative
11 papers more in this group
See all 15 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.