Sensory and health properties of steamed and boiled carrots (Daucus carota ssp. sativus)

Abstract

This study examined the influences of domestic processing conditions applied by consumers on firmness, colour and amount of phytochemicals and liking and sensory attributes intensity rating of carrots. The aim was to identify a cooking method and time that yields carrots with higher amount of β-carotene while maintaining consumer liking. Instrumentally measured firmness and colour showed comparable degradation trends between cooking methods. While boiling showed a significant decrease in the amount β-carotene after 20 min (−19%), steaming maintained the amount (+40%). Cooking method did not show a significant effect on liking and intensity ratings for the majority of the sensory attributes. Medium firm carrots were liked the most and low firm carrots the least. This study demonstrates that for optimum liking, carrots should be in the range of medium firmness. This can be obtained through either cooking methods but steamed carrots possess a higher amount of β-carotene and maintains liking.

• β-Carotene
• colour
• domestic processing
• Dutch households
• firmness
• sensory evaluation

Acknowledgements

We thank Selma Willems for her contribution in data collection.