INVESTIGADORES
GAMBOA Juliana
artículos
Título:
Quality parameters in convective dehydrated carrots blanched by ultrasound and conventional treatment
Autor/es:
JULIANA GAMBOA SANTOS; ANA CRISTINA SORIA; MAR VILLAMIEL; ANTONIA MONTILLA
Revista:
FOOD CHEMISTRY
Editorial:
ELSEVIER SCI LTD
Referencias:
Lugar: Amsterdam; Año: 2013 p. 616 - 624
ISSN:
0308-8146
Resumen:
The effect of previous ultrasound and conventional blanching treatments on drying and quality parameters
(2-furoylmethyl-amino acids -as indicators of lysine and arginine participation in the Maillard reaction-,
carbohydrates, total polyphenols, protein profile, rehydration ratio, microstructure changes) of
convective dehydrated carrots has been assessed. The most striking feature was the influence of blanching
on the subsequent 2-furoylmethyl-amino acid formation during drying, probably due to changes in
the protein structure. The highest values of 2-furoylmethyl-amino acids were found in carrots conventionally
blanched with water at 95 C for 5 min. However, samples previously treated by ultrasound presented
intermediate values of 2-furoylmethyl-amino acids and carbohydrates as compared to the
conventionally blanched samples. Dried carrots previously subjected to ultrasound blanching preserved
their total polyphenol content and showed rehydration properties, which were even better than those of
the freeze-dried control sample. The results obtained here underline the usefulness of 2-furoylmethylamino
acids as indicators of the damage suffered by carrots during their blanching and subsequent
drying.
