Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of Sterilization Temperature on the Quality of Carrot Purees

Yim, Sung-Kyoung;Sohn, Kyung-Hee

  • Published : 20040400
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Abstract

Carrot puree, vacuum-packed in retortable glass jar, was processed at 115, 120, and $125^{\circ}C$, and $F_{o}$ value of 6 to evaluate thermal processing effect on food components and sensory qualities of carrot puree. Sterilization of carrot puree at 115, 120, and $125^{\circ}C$ required 44, 24, and 18 min, respectively. Physicochemical compositions of carrot purees were: moisture 88.82-90.92%, soluble solid 8.47-8.80 $^{o}Brix$, dietary fiber 0.98-1.47%, and pH 5.31-5.66. Hunter's L, a, and b values of carrot purees decreased significantly after sterilization (p<0.05). Contents of vitamins (${\beta}$-carotene, total carotene, thiamin, riboflavin, and ascorbic acid) and tree amino acids generally decreased slightly after sterilization, whereas sugar contents increased. Sucrose content and color preference of carrot puree sterilized at $125^{\circ}C$ were the highest. Judging from nutritional values and sensory evaluations, sterilization at $125^{\circ}C$ for 18 min was the optimal processing condition for minimizing qnality impairment of retort carrot purees.

Keywords

References

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