Abstract
ABSTRACT Carrots preheated for 2 hr at 60°C and then cooked became firmer than raw or cooked carrots. After preheating, the amount of high methoxyl pectin decreased, and low methoxyl pectin increased. Firmness of carrots decreased through freezing then thawing, but preheated carrots retained firmer texture than those blanched in boiling water. Quick‐freezing resulted in better texture than slow‐freezing. Loss in texture was accompanied by release of pectin. Slow‐freezing accelerated release of pectin as compared to quick‐freezing. Preheated carrots were slower in release of pectin. The degree of esterification of pectin substances in raw carrots decreased during preheating, freezing and thawing. Cell damage in quick frozen carrots was slight. Optimum preheating occurred with 30 min at 60°C or 5 min at 70°C. Preheating and then quick freezing were effective in improving texture of frozen carrots.
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Claims 13
Claim · model-written summary
Preheating for two hours at 60°C before cooking made carrots firmer than raw or cooked carrots.
- Taxon
- Carrots
Daucus carotae0 - Treatment
- preheated for 2 hr at 60°C and then cookede0
- Outcome
- firmere0
- Direction
- firmere0
- Comparator
- raw or cooked carrotse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Carrots preheated for 2 hr at 60°C and then cooked became firmer than raw or cooked carrots.”
Claim · model-written summary
Preheating reduced high methoxyl pectin.
Not reportedTaxonComparator
Verbatim
e0“After preheating, the amount of high methoxyl pectin decreased”
Claim · model-written summary
Preheating increased low methoxyl pectin.
- Taxon
- CarrotsDaucus carotat0
- Treatment
- preheatinge1
- Outcome
- low methoxyl pectine0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“low methoxyl pectin increased”
e1“After preheating”
t0“Carrots”
Claim · model-written summary
Freezing and thawing reduced carrot firmness.
- Taxon
- carrotsDaucus carotae0
- Treatment
- freezing then thawinge0
- Outcome
- Firmnesse0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Firmness of carrots decreased through freezing then thawing”
Claim · model-written summary
Preheated carrots retained firmer texture than carrots blanched in boiling water.
- Taxon
- carrotsDaucus carotae0
- Treatment
- preheatede0
- Outcome
- texturee0
- Direction
- firmere0
- Comparator
- blanched in boiling watere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“preheated carrots retained firmer texture than those blanched in boiling water”
Claim · model-written summary
Quick freezing gave better texture than slow freezing.
- Taxon
- CarrotsDaucus carotat0
- Treatment
- Quick‐freezinge0
- Outcome
- texturee0
- Direction
- bettere0
- Comparator
- slow‐freezinge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Quick‐freezing resulted in better texture than slow‐freezing.”
t0“Carrots”
Claim · model-written summary
Texture loss accompanied pectin release.
- Taxon
- CarrotsDaucus carotat0
- Compound
- pectine0
- Outcome
- Loss in texturee0
- Direction
- Losse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Loss in texture was accompanied by release of pectin.”
t0“Carrots”
Claim · model-written summary
Slow freezing accelerated pectin release compared with quick freezing.
- Taxon
- CarrotsDaucus carotat0
- Treatment
- Slow‐freezinge0
- Outcome
- release of pectine0
- Direction
- acceleratede0
- Comparator
- quick‐freezinge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Slow‐freezing accelerated release of pectin as compared to quick‐freezing.”
t0“Carrots”
Claim · model-written summary
Preheated carrots released pectin more slowly.
- Taxon
- carrotsDaucus carotae0
- Treatment
- Preheatede0
- Outcome
- release of pectine0
- Direction
- slowere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Preheated carrots were slower in release of pectin.”
Claim · model-written summary
Preheating, freezing and thawing lowered pectin esterification degree.
- Taxon
- carrotsDaucus carotae0
- Treatment
- preheating, freezing and thawinge0
- Outcome
- degree of esterification of pectin substancese0
- Direction
- decreasede0
- Comparator
- raw carrotse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The degree of esterification of pectin substances in raw carrots decreased during preheating, freezing and thawing.”
Claim · model-written summary
Quick frozen carrots had slight cell damage.
- Taxon
- carrotsDaucus carotae0
- Outcome
- Cell damagee0
- Qualifier
- slighte0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cell damage in quick frozen carrots was slight.”
Claim · model-written summary
Optimal preheating was 30 minutes at 60°C or five minutes at 70°C.
- Taxon
- CarrotsDaucus carotat0
- Outcome
- Optimum preheatinge0
- Value
- 30 min at 60°C or 5 min at 70°Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Optimum preheating occurred with 30 min at 60°C or 5 min at 70°C.”
t0“Carrots”
Claim · model-written summary
Preheating followed by quick freezing improved frozen carrot texture.
- Taxon
- carrotsDaucus carotae0
- Treatment
- Preheating and then quick freezinge0
- Outcome
- texturee0
- Direction
- improvinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Preheating and then quick freezing were effective in improving texture of frozen carrots.”
The same questions in other papers
cold · quality: postharvest · Daucus carota (carrot)Positive and negative results
3 papers in the same direction as this paper · 2 in the opposite direction
- negative
- positive
- negative
2 papers more in this group
See all 6 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.