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Carrot pulp chemical composition, color, and water-holding capacity as affected by blanching

Author:
Bao, B., Chang, K.C.
Source:
Journal of food science 1994 v.59 no.6 pp. 1159-1161
ISSN:
0022-1147
Subject:
carrots, carotenes, chemical composition, color, water holding capacity, blanching, dietary fiber
Abstract:
Our objectives were to investigate the effect of blanching on nutrients, color, alpha and beta-carotenes, dietary fiber, and water-holding capacity of carrot pulp after juice was extracted. Carrot pulp contained 4-5% protein, 8-9% reducing sugars, and 5-6% minerals. Compared to the color of fresh carrot juice, pulp from blanched carrots retained redness color values better than that from unblanched carrots. Pulp contained from unblanched: 17% and from blanched: 31-35% of the total alpha and beta-carotenes in the fresh carrots. Glucose and galacturonic acid were predominant sugars of the nonstarchy polysaccharides (NSP) in carrots. Pulp contained 37-48% total dietary fiber and had a high water-holding capacity (WHC), ranging from 9.42 to 10.52 g water/g organic matter. Considering carotenes, WHC, and fiber content, carrot pulp products are a good source of dietary fiber.
Agid:
1395869