Show simple item record

dc.contributor.authorErgun, Muharrem
dc.contributor.authorErgun, Nazan
dc.date.accessioned2016-02-11T14:09:13Z
dc.date.available2016-02-11T14:09:13Z
dc.date.issued2006
dc.identifier.urihttp://hdl.handle.net/11472/781
dc.description.abstractShredded carrots were dipped into 5% calcium lactate concentration, 5% calcium chloride concentration or water as control for 5 min then stored at 4 ºC for 8 to 9 days. During the storage, sensory changes in texture, taste and aroma; soluble solid concentration; pH; and absorbance at 440 and 450 nm were recorded. Either calcium lactate or calcium chloride delayed both texture loses and off-aroma development in the shredded carrots. However, calcium chloride caused a slight bitterness in the shredded carrots compared to the calcium lactate or control. Soluble solid concentration was not affected by the calcium applications while the decrease in pH was slightly suppressed by the calcium applications. The calcium applications delayed browning of the shredded carrots as well. The results indicate the shelf life of the shredded carrots at 4 ºC may be extended by calcium applications especially calcium chloridetr_TR
dc.language.isoturtr_TR
dc.subjectshredded carrot, calcium lactate, calcium chloride, browningtr_TR
dc.titleRESPONSES OF SHREDDED CARROTS TO CALCIUM TREATMENTStr_TR
dc.title.alternativeRENDELENMİŞ HAVUCUN KALSİYUM UYGULAMALARINA TEPKİLERİtr_TR
dc.typeArticletr_TR


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record