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

@article{Bongoni2014SensoryAH,
  title={Sensory and health properties of steamed and boiled carrots (Daucus carota ssp. sativus)},
  author={Radhika Bongoni and Markus Stieger and Matthijs Dekker and Bea L. P. A. Steenbekkers and Ruud Verkerk},
  journal={International Journal of Food Sciences and Nutrition},
  year={2014},
  volume={65},
  pages={809 - 815}
}
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… Expand
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