2015): Effect of freezing/thawing temperature on the viscoelastic and nutritional qualities of carrots, International Journal of Food Properties, ABSTRACT This study evaluated and correlated the viscoelastic and nutritional properties of carrots after freezing (-20, -70, and -196 o C) and thawing (4 and 18 o C) treatments. Results showed that all samples exhibited a solid behavior (storage modulus G′ > loss modulus G″) dominating the viscoelastic response. After treatments, G′, G″, hardness, fracturability, springiness, and chewiness of carrots significantly decreased, whereas loss tangent (Tanδ) increased. Compared with other treatments, fast freezing (-196 o C) and thawing (18 o C) better maintained G′, G″, Downloaded by [Stockholm University Library] at 02:16 09 October 2015 A c c e p t e d M a n u s c r i p t 2 hardness, and fracturability of carrots, and intermediate freezing (-70 o C) better retained springiness, cohesiveness, and chewiness. For nutritional parameters, fast freezing and thawingcondition also contributed to preserving the contents of carotenoids of carrots. Partial least squares regression analysis revealed that β-and α-carotene, lycopene, and soluble sugars were positively correlated with hardness, fracturability, G′, and G″, and negatively with Tanδ in carrots. The variation of viscoelastic parameters could well predict the changes at nutritional levels.
This work evaluated and correlated the mechanical and nutritional properties of carrots after five freezing/thawing cycles (FTC). Results showed that after one FTC, the mechanical parameters (hardness, chewiness, springiness, cohesiveness, resilience, and storage modulus) and the glucose and fructose content sharply decreased and the tangent (Tan) dramatically increased in samples. The contents of lycopene and lutein reached the maximum level after two FTC. And there were no significant changes in the content of α- and β-carotene (around 90 and 50 mg 100 g dry matter, respectively) among all samples. Correlation analysis showed that the mechanical parameters were positively correlated with soluble sugars (fructose, glucose, and sucrose) and negatively with lycopene and lutein Tan were negatively related with soluble sugar. These results suggested that the first freezing/thawing condition could be the key factor for obtaining the products with acceptable quality. The changes in macroscopic mechanics could be used to predict the variations of potential nutritional components in tissues during FTC processing. The deteriorated structural changes (i.g. cell wall dissociation and turgidity loss) could be responsible for these results.
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