ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: Xanthan gum coating was used to carry 5% Gluconal Cal, a mixture of calcium lactate and gluconate, and 0.2%α-tocopheral acetate (vitamin E) by weight, respectively. Peeled baby carrots were dipped in the coating solutions, dried, and then stored at 2 °C and 85% relative humidity for up to 3 wk. Calcium and vitamin E contents of the coated samples, per serving (85g), increased from 2.6% to 6.6%, and from 0 to about 67% of the Dietary Reference Intakes (DRI) values respectively. Edible coatings (p 〈 0.05) improved the desirable surface color of carrots without effects (p 〈 0.05) on the taste, texture, and fresh aroma and flavor except for a slightly slippery surface. The β-carotene level in the baby carrots (p 〈 0.05) was not affected by edible coating.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2002.tb08753.x
Permalink