- 期刊
- OpenAccess
Effects of Edible Coatings on Sensory Quality of Minimally Processed Carrot
摘要
The aim of this study was evaluate the effects of edible coatings on the sensory quality of minimally processed carrots. Minimally processed carrot samples were immersed in coatings prepared with yam starch (4%), glycerol (2%) and chitosan (0; 0.5; 0.75; 1.0 and 1.5%, respectively) for 3 min. Samples were conditioned in trays of expanded polystyrene and polyvinyl chloride films, stored at 8°C during 15 days. Color, flavor and whiteness index attributes were analyzed after 0, 5, 10 and 15 days by using a nine-point hedonic scale and colorimetry, respectively. The coated samples showed significant differences (p＜0.05) regarding color, flavor and whiteness index. At time zero, the samples coated with starch, glycerol and chitosan obtained the highest hedonic notes, presenting a homogeneous and bright color. At day 15, samples coated with starch and glycerol, obtained the highest marks for color (7.4) and taste (6.5); while the control group (uncoated) and samples coated with starch, glycerol and chitosan had scores around 5. Samples coated with starch, glycerol and 1.5% chitosan had the lowest whitening index (37.6) compared to 44.2, obtained with the control group. Edible coatings based on starch and chitosan improved the sensory quality of the minimally processed sliced carrot, maintaining its color and delaying the whitening process.
延伸閱讀
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