Vitamin C content and sensorial properties of dehydrated carrots blanched conventionally or by ultrasound

JULIANA GAMBOA SANTOS; ANA CRISTINA SORIA; MIRIAM PÉREZ-MATEOS; J ATANASIO CARRASCO; ANTONIA MONTILLA; MAR VILLAMIEL

FOOD CHEMISTRY

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2013 vol. 136 p. 782 - 788

0308-8146

Vitamin C content and sensorial properties have been evaluated in air-dried carrots previously subjected to different ultrasound (US) or conventional blanching pretreatments. In addition, mass spectral fingerprints obtained by the Headspace ChemSensor System have been evaluated for the first time for classification of carrots according to their processing. Conventional blanching treatments at high temperature gave rise to carrots with retention of vitamin C in the range 37.5-85%, whereas carrots blanched conventionally at 60°C and by US-probe at temperatures up to 60 and 70°C showed vitamin C retention values lower than 4%. Regarding sensorial analysis of rehydrated carrots, US-pretreated samples presented acceptable quality, and no statistically significant differences with respect to conventionally blanched carrots, were detected. In spite of this, differentiation of samples processed under comparable intensity conditions and/or with similar composition was possible from their mass spectral fingerprints after chemometric data analysis.