RESPONSES OF SHREDDED CARROTS TO CALCIUM TREATMENTS

Abstract

Shredded 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 chloride