• Korean Journal of Food Science and Technology
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• v.52 no.1
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• pp.46-53
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• 2020

Carrots were deep fat fried with sunflower oil (SO), palm oil (PO), and a blend of palm and sunflower oils (PSO with PO:SO as 2:8 or 4:6) at different temperatures (180 and 190℃) and lengths of time (0.5 to 2.5 min). The quality of deep fat fried carrots was determined by the moisture and fat content, color, conjugated dienoic acid (CDA), hydroperoxide, p-anisidine value, and fatty acid composition. The moisture content of fried carrots decreased with increasing frying time, while the fat content increased. The CDA and p-anisidine values of carrots fried with SO were higher than those fried with PO because of greater unsaturated fatty acids content in SO. PSO was a better choice than SO or PO for deep fat frying carrots in the aspects of oxidative stability and ratio of unsaturated to saturated fatty acids. These results indicate that the quality of deep fat fried carrots depends on the type of oil and frying temperature used, as well as the length of time.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.1
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• pp.111-115
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• 2009

Carrots were dried using 30, 50, and 80% polyethylene glycol (PEG) or maltodextrin as a dehydrating agent, and the dried carrots were compared with the freeze dried and hot-air dried in terms of rehydration ratio, color, carotene content, and sensory evaluation. The amount of moisture loss during drying of carrots using PEG or maltodextrin increased with increasing concentration of dehydrating agent. Rehydration ratio as well as carotene content of the PEG-treated carrots were greater than those of freeze-dried or hot-air dried carrots. Regarding color and sensory evaluation of the dried carrots, the PEG-treated and maltodextrin-treated carrots were better than freeze-dried or hot-air dried carrots. These results suggest that drying of carrots using PEG or maltodextrin is a very efficient method because of its good rehydration capacity and minimal destruction of nutrients and cell structure.

• Journal of the Korean Society of Food Culture
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• v.30 no.6
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• pp.778-782
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• 2015

Demand for organic agriculture has greatly increased in the past decade. The objective of this study was to evaluate quality the characteristics and antioxidant activities of organically and conventionally grown carrots. Organically and conventionally grown carrots were harvested in Jeju Island, Korea. Carrot extracts were investigated for their antioxidative components (total phenolic and flavonoid contents) and their antioxidant activities (DPPH and ABTS radical scavenging activities). The quality characteristics of carrots were estimated in terms of hardness, length, weight, moisture contents, and soluble solid content (SSC). Conventionally grown carrots showed higher values than organic carrot in terms of hardness (p<0.05), but there was no significant difference in moisture contents or SSC. In the case of antioxidant activity, organic carrots showed a higher value for DPPH radical scavenging activity (p<0.05). However, there was no significant difference in other antioxidants. Consequently, quality characteristics and antioxidant activities were different between organically and conventionally grown carrots.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.2
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• pp.242-251
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• 2014

The traditional food - jungkwa of Korea, is difficult to manufacture. In this study, jungkwa with carrots was made in a rice cooker to simplify preparation. The boiling times for red color, chewiness and overall acceptability of jungkwa with carrots in a rice cooker as compared to the traditional method were 135 minutes, 150 minutes, 165 minutes, 180 minutes and 195 minutes, respectively. The rice cooker produced a lower moisture content in jungkwa with carrots when cooked for a longer time period, whereas the sugar content increased significantly. The color value of jungkwa with carrots was reduced at a longer boiling time as compared to the traditional method, yellowness increased when boiling time was longer than 195 minutes, whereas it remained the same with the traditional method. The hardness of jungkwa with carrots increased and candied jungkwa's result increased significantly when the boiling time was longer than 165 minutes. The rice cooker created a similar chewiness even when boiling time was over 165 minutes, although not consistently. The sensory evaluation scores of jungkwa made with carrots in terms of appearance, smell, taste, texture and overall preference were highest at 150 minutes and 165 minutes. Boiling jungkwa for 150 minutes in the rice cooker is the traditional method which simmers jungkwa at a lower timethan the preference time. Therefore, the best time for boiling jungkwa in the rice cooker highest was 165 minutes. After storage for 15 days chewiness and moisture content of jungkwa made with carrots at different boiling times, increased and decreases respectively. Therefore, the rice cooker can used to achieve comparable jungkwa without the traditional method.

• Preventive Nutrition and Food Science
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• v.8 no.3
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• pp.230-234
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• 2003

Mass transfer characteristics during osmotic dehydration of carrots were studied as functions of immersion temperature and time, and sugar and salt concentrations. The effect of osmotic dehydration on the degree of browning of air-dried carrots was also evaluated. Increasing the immersion temperature and time, sugar concentration, and salt addition increased water loss, sugar gain, molality and rate of dehydration. The water loss and increases in solids, and molality were rapid in the beginning of the process and then increased slowly during remainder of the process. Increasing 1 or 2% salt concentration in the 40$^{\circ}$Brix sugar solution at 6$0^{\circ}C$ increased water loss and solid gain. Salt addition was not able to significantly affected on water loss and solid gain compare to temperature (40～8$0^{\circ}C$) and sugar concentration (20～60$^{\circ}$Brix) changes due to the low salt concentration. A minimum degree of browning of the air-dried carrots (O.D. = 0.048) could be achieved using binary solutions (40$^{\circ}$Brix sugar solution with 2% salt addition) with 24 min of immersion time compared to control (O.D. = 1.308) or blanching with 24 min of immersion time (O.D. = 0.174).

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.3
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• pp.490-495
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• 1994

Acid phosphatase (EC3.1.3.2) from carrots was partially purified by ammonium sulfate fractionation (30%-80%), Sephacryl S-200 gel filtration, cm-Sepharose CL-6B and DEAE -Sephacel ion exchange chromatography. The optimum ph and temperature of acid phosphatase from carrots were pH 5.5 and 55$^{\circ}C$, respectively. The enzyme was most stable at ph 6.0 and relatively unstable below pH 4.0 . The activation energy of the enayme was determined to be 10.6kcal/mole. The enzyme utilized p-nitrophenyl phosphate as a substrate among tested possible substrates, whereas it hydrolyzed 5' -IMP and 5'-GMP poorly. The Michaelis -Menten constant(Km) of the enzyme with p-nitrophenyl phosphate as a substrate was identified as 0.55mM. Amongtested metal ions and inhibitors, Al+++ Zn++, Cu++ , fluoride, metavanadate and molybdate ions inhibited the enzyme activity drastically.

• Preventive Nutrition and Food Science
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• v.14 no.3
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• pp.240-245
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• 2009

High-performance liquid chromatography (HPLC) was applied to determine the carotenoid composition of carrots during storage and cooking. Analyses were conducted immediately after harvest and 1, 2, 4, and 8 weeks after harvest. During the course of the storage, the carotenoid levels generally decreased, and this decrease was found to be greater during the first week for $\beta$-carotene (all-trans-$\beta$-carotene) and lutein, and during the second week for $\alpha$-carotene. Additionally, the amount of the $\alpha-$ and $\beta$-carotenes in carrot leaves changed slightly within the first 2 weeks of harvest when stored at $4^{\circ}C$. Specifically, the level of lutein, the main component of carrot leaves, increased from 233.8$\pm$11.7 to $346.2\pm26.7{\mu}g$/g DW during the first 2 weeks. In addition, the change in carotenoid contents was observed during the home-processing of one Korean cultivar. Carrots fried in oil showed the highest amount of $\beta$-carotene ($164.3\pm6.6{\mu}g$/g DW) and $\alpha$-carotene ($50.1\pm0.4{\mu}g$/g DW), while carrots that were prepared by sauteing, pressure-cooking in water and microwaving had the second highest levels. The greatest loss of in carotenoids occurred in response to boiling in water containing 1% NaCl, braising and baking. The content of lutein increased slightly after boiling in water containing 1% NaCl ($9.3\pm0.4{\mu}g$/g DW), while a loss in lutein occurred after preparation using other home-processing methods. A cis-isomer of all-trans-$\beta$-carotene, 13-cis-$\beta$-carotene, was present in detectable amounts in all processed samples, but not in raw roots. Another isomer, 9-cis-$\beta$-carotene, was detected in carrots that were prepared by boiling, frying and pressure-cooking.

• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1086-1092
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• 2003

This study was carried out to investigate the effectiveness of blanching on the different drying methods and to examine the quality properties of carrots dried by freeze., vacuum- or hot air-drying during storage. Blanched carrots (BC) dried faster than raw carrots (RC), while RC showed more effective rehydration than BC by hot air- and vacuum-drying methods. There was more stability for BC on carotene retention and browning degree than RC in all drying methods during storage. Moreover, firmness of RC and BC by vacuum-drying was slightly lower than that of hot air-drying, but higher than freeze-drying. In firmness, BC and RC showed similar trends with different drying methods (decreasing with increased storage periods), while BC showed about 3 time firmer texture than RC in all cases during storage. The dried carrots prepared with blanching treatment showed more fine structures than those not treated. These results showed that the blanching treatment of carrots was good for maintaining quality by various drying methods.

• Journal of the Korean Society of Food Culture
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• v.37 no.2
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• pp.153-161
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• 2022

This study was undertaken to examine the quality characteristics of nonblanched carrots (CON) and carrots blanched in distilled water, 2% NaCl water and 2% citric acid at 100℃ for 3 minutes. This moisture contents of CON was the highest at 85.91%, whereas NT had the lowest moisture at 83.92% (p<0.01). Compared to CON values the L values of pretreatment groups were decreased whereas the b values were increased (p<0.001) A comparison of true retention (TR), revealed that NT had the highest TPC TR 101.04% and TFC TR 91.59% (p<0.001). β-Carotene contents were determined to be higher in NT (1.98 mg/100 g) and CT (1.94 mg/100 g) than in other groups, with highest levels obtained in NT (106.64%) (p<0.001). Examination of the DPPH and ABTS+ radical scavenging activities revealed that the NT group had maximum scavenging activity. The total bacterial count was determined to be 3.37 log CFU/g in the CON, whereas no microorganisms were observed in all the pretreatment groups. Our study indicates that blanching in 2% NaCl water is the most desirable in order to increase the biochemical content and nutrient preservation rate of carrots, and to inhibit the growth of microorganisms.

• Food Science and Biotechnology
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• v.17 no.1
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• pp.72-79
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• 2008

In this study, changes in the physicochemical properties and functional components of uncooked foods, including carrots, cabbage, shiitake (Lentinus edodes) and white button (Agaricus bisporus) mushrooms, sea mustard, and laver treated with electrolyzed water were investigated. No changes were observed in the primary compositions of any of the materials that were hot air- or freeze-dried after being treated with electrolyzed water. The lightness (L), redness (a), and yellowness (b) values of the carrots, shiitake, and laver were not affected by drying, while changes did occur in the cabbage (L-, a-, and b-values), mushrooms (a-value), and sea mustard (b-value) specimens that were hot air- or freeze-dried following the treatments with electrolyzed water. The dietary fiber contents of all the materials increased when they were hot air-dried. Vitamin C content decreased when the samples were treated with alkalic electrolyzed water. No changes occurred in the lectin, $\beta$-carotene, or total phenolic compound contents after the electrolyzed water treatments, suggesting that electrolyzed water could be used effectively as a pasteurization step for uncooked carrots, cabbage, shiitake and white button mushrooms, sea mustard, and laver.