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Authors
Advisor(s)
Abstract(s)
Carrots are rich in many bioactive molecules, which provide health benefits for the human body. Among these are carotenoids, vitamins, saccharides or phenolic compounds like anthocyanins and others. However, it is well known that when carrots are ingested fresh they provide the highest bioactivity, and the processing operations such as boiling, frying, freezing, drying, among others, induce some chemical and structural changes that may diminish the bioactivity of the compounds present. Furthermore, pre-treatment operations, like cutting or bleaching
are also known to influence the quality of the food products. For example, the thermal pasteurization of carrot juice influences some vitamins and carotenoids. Also, the drying of carrots to incorporate into dried formulae greatly imparts the anthocyanins’ content. Hence, the objective of the present chapter was to present some recent findings about the influence of processing operations on the properties and bioactive compounds in carrots. To achieve this purpose, different pre-treatments and processing
operations are discussed as to their effects on some typical carrot products.
Description
Keywords
Bioactive compounds Carrots Processing Pre-treatment
Citation
Guiné, R.P.F., & Florença, S.G. (2019). Effect of processing operations on carrots’ properties. In P. Gorawala & S. Mandhatri (Eds.), Agricultural Research Updates, 28:3 (pp.41-74). New York, USA: Nova Science Publishers.
Publisher
Nova Science Publishers