Effects of Processing upon Objective and Sensory Variables of Carrots

Abstract

Abstract Four hybrids of carrot (Daucus carota L.) were analyzed raw, fresh-cooked, canned-cooked, or frozen-cooked for sensory and objective parameters. Processing reduced the carotenoid and volatile terpenoid concentrations of all hybrids. Relative to raw carrots, sugar content was reduced in canned-cooked and frozen-cooked carrots, but was increased in fresh-cooked samples. Depending on the hybrid, 6% to 32% of the free sugar was reducing sugar in raw samples; however, sugars in processed samples were 15% to 33% reducing sugar. Fresh-cooked and frozen-cooked carrots exhibited a 10-fold reduction in shear pressure texture relative to raw texture, while canned carrots had a 30-fold reduction. Harsh flavor was reduced greatly by canning and freezing, but was not reduced as much in fresh-cooked samples. These differences in harsh flavor could be accounted for by variation in volatile terpenoid levels. Differences in sweetness found between raw sampling hybrids also were observed for corresponding samples after processing. Reducing sugars and volatile terpenoids contributed to variation in sweetness and preference.