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Using edible coating to enhance nutritional and sensory qualities of baby carrots.

Author(s) : MEI Y., ZHAO Y., YANG J., et al.

Type of article: Article

Summary

Xanthan gum coating was used to carry 5% Gluconal Cal, a mixture of calcium lactate and gluconate, and 0.2% alpha-tocopheral acetate (vitamin E) 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 weeks. Calcium and vitamin E contents of the coated samples, per serving, increased from 2.6 to 6.6%, and from 0 to about 67% of the Dietary Reference Intakes values respectively. Edible coatings improved the desirable surface colour of carrots without effects on the taste, texture, and fresh aroma and flavour except for a slightly slippery surface. The beta-carotene level in the baby carrots was not affected by edible coating.

Details

  • Original title: Using edible coating to enhance nutritional and sensory qualities of baby carrots.
  • Record ID : 2003-2419
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 67 - n. 5
  • Publication date: 2002/06
  • Document available for consultation in the library of the IIR headquarters only.

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