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Application d'un enrobage comestible pour améliorer les qualités nutritionnelles et sensorielles des mini-carottes.

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

Auteurs : MEI Y., ZHAO Y., YANG J., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Using edible coating to enhance nutritional and sensory qualities of baby carrots.
  • Identifiant de la fiche : 2003-2419
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 67 - n. 5
  • Date d'édition : 06/2002
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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