The Effect of Variety and Maturity on the Quality of Freeze-Dried Carrots. The Effect of Microwave Blanching on the Nutritional and Textural Quality of Freeze-Dried Spinach

摘要

Using carrots, the quality of freeze-dried products was studied to determine the optimum varieties and maturation stages for quality attributes such as appearance, flavor, texture, and nutritive value. The quality of freeze-dried carrots is discussed in terms of Gardner color, alcohol insoluble solids, viscosity, and core/cortex ratio. Also, microwave blanching of freeze-dried spinach was studied to determine vitamin interrelationships, anatomical changes, and oxidative deteriorations in terms of preprocessing microwave treatments. Statistical methods were employed in the gathering of data and interpretation of results in both studies.