Impact of freezing methods on the physicochemical and sensory qualities of frozen carrot (Daucus carota) (Cape Market variety) dices
Carrots (Daucus carota) are root vegetables that contain carotenoids, flavonoids, polyacetylenes, vitamins, and minerals. They are high in antioxidants, anticarcinogens, and immune enhancers making them excellent for the eyes. Carrots suffer from significant postharvest losses in Sri Lanka due to th...
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| Format: | Article |
| Language: | English |
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University of Ruhuna
2022-12-01
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| Series: | Ruhuna Journal of Science |
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| Online Access: | https://www.rjs.ruh.ac.lk/index.php/rjs/article/view/5516/360 |
| _version_ | 1828716941687128064 |
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| author | A. M. Rikasa K.M. S. Wimalasiri S. M. A. C. U. Senarathne |
| author_facet | A. M. Rikasa K.M. S. Wimalasiri S. M. A. C. U. Senarathne |
| author_sort | A. M. Rikasa |
| collection | DOAJ |
| description | Carrots (Daucus carota) are root vegetables that contain carotenoids, flavonoids, polyacetylenes, vitamins, and minerals. They are high in antioxidants, anticarcinogens, and immune enhancers making them excellent for the eyes. Carrots suffer from significant postharvest losses in Sri Lanka due to their perishable nature, as well as rejections due to their odd morphologies. Even though demand for carrot is high all around the country, losses are unavoidable. Freezing techniques play a vital role in maintaining freshness and avoiding deterioration simultaneously. The goal of the present study was to find the best freezing method among blast freezing (-30 °C) and conventional (-18 °C) freezing circumstances for a superior quality of frozen carrot dice. Blanched (90 °C for 3min) carrot dice (Cape market variety) were frozen and thawed, then physicochemical parameters like drip loss (%), pH and colour, and other aspects including length ratio, hardness and cutting shearing strength and sensory parameters like colour, odour, texture and overall quality changes during freezing were analyzed. The blast frozen-thawed carrot dices showed the best quality of fresh colour, 8.50 ± 2.83 of colour change, 5.573 ± 0.555 % of drip loss, 0.0333 ± 0.007 length ratio, 21.53 N ± 3.78 hardness, 0.1366 J ± 0.0361 cutting and shearing strength, and 5.6867 ± 0.01 pH than conventional frozen-thawed dices. Mann Whitney U test resulted that blast frozen carrot dices had significantly (p<0.05) higher consumer preference than conventionally treated samples during the sensory analysis.
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| first_indexed | 2024-03-12T14:20:41Z |
| format | Article |
| id | doaj.art-ad88e34531684741a8b48405aefd53a4 |
| institution | Directory Open Access Journal |
| issn | 2536-8400 |
| language | English |
| last_indexed | 2024-03-12T14:20:41Z |
| publishDate | 2022-12-01 |
| publisher | University of Ruhuna |
| record_format | Article |
| series | Ruhuna Journal of Science |
| spelling | doaj.art-ad88e34531684741a8b48405aefd53a42023-08-19T05:03:53ZengUniversity of RuhunaRuhuna Journal of Science2536-84002022-12-0113218119010.4038/rjs.v13i2.124Impact of freezing methods on the physicochemical and sensory qualities of frozen carrot (Daucus carota) (Cape Market variety) dicesA. M. Rikasa0https://orcid.org/0000-0001-8685-0775 K.M. S. Wimalasiri1S. M. A. C. U. Senarathne2Department of Biosystems Technology, Faculty of Technology, South Eastern University of Sri Lanka, Sri LankaDepartment of Food Science and Technology, Faculty of Agriculture, University of Peradeniya, Sri LankaFood Research Unit, Department of Agriculture, Gannoruwa, Peradeniya, Sri LankaCarrots (Daucus carota) are root vegetables that contain carotenoids, flavonoids, polyacetylenes, vitamins, and minerals. They are high in antioxidants, anticarcinogens, and immune enhancers making them excellent for the eyes. Carrots suffer from significant postharvest losses in Sri Lanka due to their perishable nature, as well as rejections due to their odd morphologies. Even though demand for carrot is high all around the country, losses are unavoidable. Freezing techniques play a vital role in maintaining freshness and avoiding deterioration simultaneously. The goal of the present study was to find the best freezing method among blast freezing (-30 °C) and conventional (-18 °C) freezing circumstances for a superior quality of frozen carrot dice. Blanched (90 °C for 3min) carrot dice (Cape market variety) were frozen and thawed, then physicochemical parameters like drip loss (%), pH and colour, and other aspects including length ratio, hardness and cutting shearing strength and sensory parameters like colour, odour, texture and overall quality changes during freezing were analyzed. The blast frozen-thawed carrot dices showed the best quality of fresh colour, 8.50 ± 2.83 of colour change, 5.573 ± 0.555 % of drip loss, 0.0333 ± 0.007 length ratio, 21.53 N ± 3.78 hardness, 0.1366 J ± 0.0361 cutting and shearing strength, and 5.6867 ± 0.01 pH than conventional frozen-thawed dices. Mann Whitney U test resulted that blast frozen carrot dices had significantly (p<0.05) higher consumer preference than conventionally treated samples during the sensory analysis. https://www.rjs.ruh.ac.lk/index.php/rjs/article/view/5516/360blast freezingcarrot deteriorationconventional freezingfrozen carrotsquality of carrots |
| spellingShingle | A. M. Rikasa K.M. S. Wimalasiri S. M. A. C. U. Senarathne Impact of freezing methods on the physicochemical and sensory qualities of frozen carrot (Daucus carota) (Cape Market variety) dices Ruhuna Journal of Science blast freezing carrot deterioration conventional freezing frozen carrots quality of carrots |
| title | Impact of freezing methods on the physicochemical and sensory qualities of frozen carrot (Daucus carota) (Cape Market variety) dices |
| title_full | Impact of freezing methods on the physicochemical and sensory qualities of frozen carrot (Daucus carota) (Cape Market variety) dices |
| title_fullStr | Impact of freezing methods on the physicochemical and sensory qualities of frozen carrot (Daucus carota) (Cape Market variety) dices |
| title_full_unstemmed | Impact of freezing methods on the physicochemical and sensory qualities of frozen carrot (Daucus carota) (Cape Market variety) dices |
| title_short | Impact of freezing methods on the physicochemical and sensory qualities of frozen carrot (Daucus carota) (Cape Market variety) dices |
| title_sort | impact of freezing methods on the physicochemical and sensory qualities of frozen carrot daucus carota cape market variety dices |
| topic | blast freezing carrot deterioration conventional freezing frozen carrots quality of carrots |
| url | https://www.rjs.ruh.ac.lk/index.php/rjs/article/view/5516/360 |
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