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Influence of ph treatment on pectic substances and firmness of blanched carrots

Influence of ph treatment on pectic substances and firmness of blanched carrots

Food Chemistry 44(4): 251-254

ISSN/ISBN: 0308-8146

DOI: 10.1016/0308-8146(92)90046-5

The influence of blanching and the gradual reduction of pH within carrot tissue from 6.2 to 3.9 by acetic acid infiltration was studied. Maximum firmness of about 86 N was observed at pH 4.4, while at higher or lower pH firmness was about 58 N. Galacturonic acid content, and neutral sugars of the water-soluble pectic, EDTA and alkaline-soluble pectin fractions were assessed after the pH treatments. EDTA-soluble pectin increased after blanching at all pH values, but less so at pH 4.4. Total pectin decreased to a lesser extent at pH 4.4 than at either higher (6.2) or lower (3.9) pH values. Lower amounts of soluble pectin were found at pH 4.4 than in the control. A significant positive correlation was found between firmness and the alkali-soluble pectin content.

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Accession: 007458240

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