ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The aim of this investigation was the development of a simple quality test whereby knowing the amount of glutamine present in a fresh sample of carrots and the processing temperature, the amount of PCA and perhaps the acceptability of the final product might be determined. Two different varieties of carrots from two different geographical locations were packed in TDT tubes, flushed with nitrogen and sealed. A process of Fo= 4.9 was given to each series of tubes at temperatures ranging from 240-300°F with 20°F increments. Following this, analyses were conducted for glutamine, pyrrolidone-carboxylic acid (PCA) and pH to determine the effect of initial concentration of glutamine and process temperature upon the formation of PCA. Taste thresholds for PCA were also determined both in model systems and in processed carrot puree. PCA formation was found to exhibit an inverse linear semilogarithmic plot with process temperature such that amounts could be predicted from initial glutamine contents for a given batch. Sensory studies indicated that the levels of PCA found in samples at the lower temperatures were near the taste thresholds established for this compound. With such results it is possible to predict the best process time and temperature for carrot puree based on the initial concentration of glutamine in order to minimize off-flavors due to PCA formation.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1974.tb02895.x
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