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

References

• Baloch AK, Buckle KA, Edwards RA. 1977. Effect of processing variables on the quality of dehydrated carrot. Int J Food Sci Technol 12:285–293
   Google Scholar
• Bongoni R, Verkerk R, Dekker M, Steenbekkers LPA. 2014. Consumer behaviour towards vegetables: a study on domestic processing of broccoli and carrot by Dutch households. J Hum Nutr Diet. [Epub ahead of print]. doi:10.1111/jhn.12245
   PubMedGoogle Scholar
• Brandt K, Christensen LP, Hansen-Møller J, Hansen SL, Haraldsdottir J, Jespersen L, Purup S, et al. 2004. Health promoting compounds in vegetables and fruits: a systematic approach for identifying plant components with impact on human health. Trends Food Sci Technol 15:384–393
   Web of Science ®Google Scholar
• Chen BH, Peng HY, Chen HE. 1995. Changes of carotenoids, color, and vitamin a contents during processing of carrot juice. J Agric Food Chem 43:1912–1918
   Web of Science ®Google Scholar
• Dekker M, Dekkers E, Jasper A, Baár C, Verkerk R. 2013. Predictive modelling of vegetable firmness after thermal pre-treatments and steaming. Innov Food Sci Emerg Technol. [Epub ahead of print]. DOI: 10.1016/j.ifset.2013.10.015
   Google Scholar
• Dewanto V, Wu X, Adom KK, Liu RH. 2002. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agric Food Chem 50:3010–3014
   PubMed Web of Science ®Google Scholar
• Dietz JM, Kantha SS, Erdman JW. 1988. Reversed phase HPLC analysis of α- and β-carotene from selected raw and cooked vegetables. Plant Foods Hum Nutr 38:333–341
   PubMed Web of Science ®Google Scholar
• Donadini G, Fumi MD, Porretta S. 2012. Influence of preparation method on the hedonic response of preschoolers to raw, boiled or oven-baked vegetables. LWT – Food Sci Technol 49:282–292
   Web of Science ®Google Scholar
• Griep LMO, Verschuren WMM, Kromhout D, Ocké MC, Geleijnse JM. 2011. Dietary surveys and nutritional epidemiology: colours of fruit and vegetables and 10-year incidence of CHD. Br J Nutr 106:1562–1569
   PubMedGoogle Scholar
• Hertog MGL, Hollman PCH, Katan MB. 1992. Content of potentially anticarcinogenic flavonoids of 28 vegetables and 9 fruits commonly consumed in the Netherlands. J Agric Food Chem 40:2379–2383
   Web of Science ®Google Scholar
• Howard LA, Wong AD, Perry AK, Klein BP. 1999. β-Carotene and ascorbic acid retention in fresh and processed vegetables. J Food Sci 64:929–936
   Web of Science ®Google Scholar
• Jabbar S, Abid M, Wu T, Muhammad Hashim M, Hu B, Lei S, Zhu X, Zeng X. 2014. Study on combined effects of blanching and sonication on different quality parameters of carrot juice. Int J Food Sci Nutr 65:28–33
   PubMed Web of Science ®Google Scholar
• Kala A, Prakash J. 2006. The comparative evaluation of the nutrient composition and sensory attributes of four vegetables cooked by different methods. Int J Food Sci Technol 41:163–171
   Web of Science ®Google Scholar
• Knockaert G, Lemmens L, Van Buggenhout S, Hendrickx M, Van Loey A. 2012. Changes in β-carotene bioaccessibility and concentration during processing of carrot puree. Food Chem 133:60–67
   Web of Science ®Google Scholar
• Koley TK, Singh S, Khemariya P, Sarkar A, Kaur C, Chaurasia SNS, Naik PS. 2014. Evaluation of bioactive properties of Indian carrot (Daucus carota L.): a chemometric approach. Food Res Int 60:76–85
   Web of Science ®Google Scholar
• Lemmens L, Van Buggenhout S, Oey I, Van Loey A, Hendrickx M. 2009. Towards a better understanding of the relationship between the β-carotene in vitro bio-accessibility and pectin structural changes: a case study on carrots. Food Res Int 42:1323–1330
   Web of Science ®Google Scholar
• Linnemann AR, Benner M, Verkerk R, Van Boekel MAJS. 2006. Consumer-driven food product development. Trends Food Sci Technol 17:184–190
   Web of Science ®Google Scholar
• Maiani G, Castón MJP, Catasta G, Toti E, Cambrodón IG, Bysted A, Granado-Lorencio F, et al. 2009. Carotenoids: actual knowledge on food sources, intakes, stability and bioavailability and their protective role in humans. Mol Nutr Food Res 53:194–218
   PubMed Web of Science ®Google Scholar
• Marx M, Stuparic M, Schieber A, Carle R. 2003. Effects of thermal processing on trans–cis-isomerization of β-carotene in carrot juices and carotene-containing preparations. Food Chem 83:609–617
   Web of Science ®Google Scholar
• Miglio C, Chiavaro E, Visconti A, Fogliano V, Pellegrini N. 2007. Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables. J Agric Food Chem 56:139–147
   PubMed Web of Science ®Google Scholar
• Natella F, Belelli F, Ramberti A, Scaccini C. 2010. Microwave and traditional cooking methods: effect of cooking on antioxidant capacity and phenolic compounds content of seven vegetables. J Food Biochem 34:796–810
   Web of Science ®Google Scholar
• Palermo M, Pellegrini N, Fogliano V. 2013. The effect of cooking on the phytochemical content of vegetables. J Sci Food Agric 723:346–352
   Google Scholar
• Poelman AaM, Delahunty CM. 2011. The effect of preparation method and typicality of colour on children’s acceptance for vegetables. Food Qual Pref 22:355–364
   Web of Science ®Google Scholar
• Ragaert P, Verbeke W, Devlieghere F, Debevere J. 2004. Consumer perception and choice of minimally processed vegetables and packaged fruits. Food Qual Pref 15:259–270
   Web of Science ®Google Scholar
• Rao AV, Rao LG. 2007. Carotenoids and human health. Pharm Res 55:207–216
   Google Scholar
• Rennie C, Wise A. 2010. Preferences for steaming of vegetables. J Hum Nutr Diet 23:108–110
   PubMed Web of Science ®Google Scholar
• Riso P, Vendrame S, Del Bo’ C, Martini D, Martinetti A, Seregni E, Visioli F, et al. 2014. Effect of 10-day broccoli consumption on inflammatory status of young healthy smokers. Int J Food Sci Nutr 65:106–111
   PubMed Web of Science ®Google Scholar
• Ruiz-Rodriguez A, Marín F, Ocaña A, Soler-Rivas C. 2008. Effect of domestic processing on bioactive compounds. Phytochem Rev 7:345–384
   Google Scholar
• Scott KJ. 2001. Detection and measurement of carotenoids by UV/VIS spectrophotometry. Current protocols in food analytical chemistry. United States: John Wiley Sons, Inc
   Google Scholar
• Sila DN, Smout C, Elliot F, Loey AV, Hendrickx M. 2006. Non-enzymatic depolymerization of carrot pectin: toward a better understanding of carrot texture during thermal processing. J Food Sci 71:E1–E9
   Web of Science ®Google Scholar
• Sulaeman A, Keeler L, Giraud DW, Taylor SL, Wehling RL, Driskell JA. 2001. Carotenoid content and physicochemical and sensory characteristics of carrot chips deep-fried in different oils at several temperatures. J Food Sci 66:1257–1264
   Web of Science ®Google Scholar
• Szczesniak AS. 2002. Texture is a sensory property. Food Qual Pref 13:215–225
   Web of Science ®Google Scholar
• Talcott ST, Howard LR, Brenes CH. 2001. Factors contributing to taste and quality of commercially processed strained carrots. Food Res Int 34:31–38
   Google Scholar
• Tan KW, Killeen DP, Li Y, Paxton JW, Birch NP, Scheepens A. 2014. Dietary polyacetylenes of the falcarinol type are inhibitors of breast cancer resistance protein (BCRP/ABCG2). Eur J Pharmacol 723:346–352
   PubMedGoogle Scholar
• Tanumihardjo SA. 2002. Factors influencing the conversion of carotenoids to retinol: bioavailability to bioconversion to bioefficacy. Int J Vitam Nutr Res 72:40–45
   PubMedGoogle Scholar
• Thane C, Reddy S. 1997. Processing of fruit and vegetables: effect on carotenoids. Nutrition Food Science 97:58–65
   Google Scholar
• Van Buren JP. 1979. The chemistry of texture in fruits and vegetables. J Tex Stud: Int J Rheol Psychorheol Phys Sens Test Foods Pharm 10:1–23
   Google Scholar
• Verkerk R, Schreiner M, Krumbein A, Ciska E, Holst B, Rowland I, De Schrijver R, et al. 2009. Glucosinolates in Brassica vegetables: The influence of the food supply chain on intake, bioavailability and human health. Mol Nutr Food Res 53:S219–S265
   PubMed Web of Science ®Google Scholar
• Zeinstra GG, Koelen MA, Kok FJ, De Graaf C. 2010. The influence of preparation method on children’s liking for vegetables. Food Qual Pref 21:906–914
   Web of Science ®Google Scholar