2024 Volume 75 Issue 10 Pages 493-499
The growing demand for convenience foods has increased the need for processed agricultural products. Since heat processing results in the loss of sugars and other nutrients, it is necessary to consider processing methods that preserve nutrients. The objective of this study was to determine the amount of sugars remaining in local carrot puree heated in a convection-steam oven (CSO) at three different temperatures (120℃, 140℃, and 160℃; 100% humidity, 20min) and to confirm by sensory evaluation whether the amount of sugars remaining was consistent with the sweetness level. HPLC measurements indicated that carrot puree contained significantly more sugar at higher heating temperatures, suggesting that there was little sugar loss associated with the decrease in wet weight due to CSO heating. However, there was no significant difference in human perceived "sweetness intensity" among the three temperature ranges. It was suggested that the bitterness masked the sweetness, and that the water content in the carrot puree affected the leaching of sugars. In conclusion, it is clear that in the processing of agricultural products, it is important not only to judge sweetness by measurement alone, but also to analyze it by sensory evaluation.
