2-Furoylmethyl amino acids, hydroxymethylfurfural, carbohydrates and β-carotene as quality markers of dehydrated carrots
Keywords
- carrots
- dried vegetables
- food quality
- drying quality
- drying
- blanching
- steaming
- food composition
- beta-carotene
- carbohydrate content
- reducing sugars
- carbohydrates
- hydroxymethylfurfural
- amino acid derivatives
- lysine
- arginine
- alanine
- gamma-aminobutyric acid
- 2-furoylmethyl amino acids
Publication Dbxref
AGL:4140288
Title
2-Furoylmethyl amino acids, hydroxymethylfurfural, carbohydrates and β-carotene as quality markers of dehydrated carrots
Publication Type
Journal Article
Series Name
Journal of the science of food and agriculture
Volume
89
Publication Year
2009
Issue
2
Page Numbers
267-273
Publication Date
2009
Citation
Soria AC, Olano A, Frías J, Peñas E, Villamiel M. 2-Furoylmethyl amino acids, hydroxymethylfurfural, carbohydrates and β-carotene as quality markers of dehydrated carrots. Journal of the science of food and agriculture. 2009; 89(2):267-273.
Language Abbr
eng
Publication Model
[electronic resource].
Abstract
BACKGROUND: Processing of vegetables in the food industry usually includes dehydration as a preservation process. Industrial convective air drying of carrot can involve steam blanching of the raw product after peeling and cutting, and different stages of dehydration (first space, second space and final drying). Although the shelf-life of carrot is significantly extended, important changes in its chemical composition can take place during dehydration since high temperatures and long times are used. This research is a preliminary study to evaluate the usefulness of β-carotene, carbohydrates, hydroxymethylfurfural (HMF) and 2-furoylmethyl amino acids (2-FM-AA) as quality markers of dehydrated carrots.RESULTS: A considerable decrease in β-carotene and reducing carbohydrates was observed during dehydration. HMF, absent in raw carrots, increased during the whole drying process and the highest formation was found during the steam blanching stage. 2-FM-AA of lysine, arginine, γ-aminobutyric acid and alanine were progressively originated up to the second space and decreased during the final drying.CONCLUSION: The combined use of HMF and 2-FM-AA seems to be advantageous for the assessment of the optimal processing conditions to obtain high-quality dehydrated carrots.
Database Reference Annotations
Is Obsolete
False