LOW TEMPERATURE BLANCHING OF FROZEN CARROTS WITH CALCIUM CHLORIDE SOLUTIONS AT DIFFERENT HOLDING TIMES ON TEXTURE OF FROZEN CARROTS

摘要

The objective of this study was to evaluate the effect of low temperature blanching in calcium chloride solutions to increase firmness retention of frozen carrot slices and to determine optimum conditions to provide a final product with maximum firmness. Low temperature (65C) blanching in CaCl_2 solutions (0.05-0.6 molar) for holding times (5-90 min) was performed on carrots 'Apache' cultivar. Calcium absorption was affected (P≤0.05) by the CaCl_2 concentration. Behavior of this variable was adequately fitted by a second order model (R~2=0.99). Firmness was affected (P≤0.05) by the CaCl_2 solutions and holding times. Optimum conditions gave extrusion forces of 1693-2095 N and calcium levels of 69-144mg/100g. These were verified experimentally and agreed closely with predicted calcium absorption and firmness values.