抄録
The effect of heating, heating rate (300 W and 600 W) and sample temperature after cooking (warm and cool) on the hardness, color, sensory evaluation and contents of reducing sugar, sucrose and formol-N of carrot was studied on carrot glace. The results were as follows:
1. Carrot glace cooked with 300 W heating was significantly softer than that with 600 w heating, The glace held at 60°C was softer than that cooled to room temperature (13°C).
2. The lightness and red values of carrot were decreased by cooking. The red value was observed to depend on heating rate, and this was signficazitly low for the sample cooked with 300 W heating. The lightness value of carrot glace was increased after cooling.
3. Carrot glacè cooked with 600 W heating got significantly high scores for color and gloss by sensory evaluation.
4. The contents of reducing sugar, sucrose and formol-N were increased by cooking. The increase of reducing sugar and sucrose was observed to be higher for 300 W heating than that for 600 W heating. Heating rate did not make any difference on formol-N content.
