Carrot

Open Access Article

1 - Investigating the Changes in β-Carotene concentrations of Carrot and Sweet Corn Using Different Methods of Heat Treatments
M. Yahyaei A. Ghavami M. Gharachorloo K. Larijani S. Z. Mazhari

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Open Access Article

2 - Physical Interactions between Tomato and Dried Carrot Pomace Components in a Novel Ketchup Formulation
M. Khaki M. Mizani M. Alimi

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Open Access Article

3 - Samples Using Atomic Absorption Spectroscopy Method in Ghorveh Field
Abdoreza Noferesti Sattar Shariati Taravat Nickpour

Introduction: Regarding to the ground water pollution by Arsenic (As) in Ghorveh and Bijar field,contamination levels have been analyzed in irrigated plants (potato and carrot samples).Materials and Methods: Analyzes method have been by atomic absorption spectroscopy. T More

Introduction: Regarding to the ground water pollution by Arsenic (As) in Ghorveh and Bijar field,contamination levels have been analyzed in irrigated plants (potato and carrot samples).Materials and Methods: Analyzes method have been by atomic absorption spectroscopy. Twentyfour potato samples (of the 12 potato plots) and 4 carrot samples (of the 2 carrot plots) picked up andAs contents were measured in skin and yield tissue separately. In potato of total 24 samples, 11samples had less than 10 μg As/kg, 9 samples had to10- 20 and 4 samples had As in the range of 20-25 μg As/kg.Skin-related Arsenic was higher than it in yield tissue. Of total skin samples: 17 samples had less than50 μg As/kg, 5 samples had As in the range of 50 t0 100 and the last 2 samples had As in the range of200-300 μg As/kg.All carrot samples showed As content less than 5 μg As/kg.Result and Discussion: (As) was high is some samples in skin of potato regarding to less transfer rateto eatable section, quantity will less with separate skin. In carrot, high quantity Arsenic ion is absorbedby roots because it has vast roots and transport in skin and Manuscript profile

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4 - The effect of osmotic pretreatment on the density of hot-air-dried carrot
جابر Soleimani نارملا Asefi

Consumption of large amounts of fruits and vegetables throughout the world, have encouraged the development of various methods for their processing. Drying is considers as the most common method for preservation of vegetable and fruits. Although drying extend the shelf- More

Consumption of large amounts of fruits and vegetables throughout the world, have encouraged the development of various methods for their processing. Drying is considers as the most common method for preservation of vegetable and fruits. Although drying extend the shelf-life, it has various side effects on keeping quality of these foods; including decreasing of the color and texture quality as well as missing the flavor and nutritional values. These negative effects have increased the demand for the discovering the alternative drying methods and consequently for the production of fresh-like products. The aim of this study was to introduce and optimize the novel method for the drying of carrot as well as to develop and optimize the quality of osmo-air-dried carrots with special respect to the color, flavor, texture, rehydration properties, density and shriveling of the product. For this, the effect of osmotic pretreatment on the density of carrot slices was investigated, using 50% glucose syrup +5% salt at 40°C with 150 rpm, followed by complementary drying step. The result of treated group was compared with control samples which were dried only by hot-air-drier. The results showed that using osmotic pretreatment could increase the density through inhibition of the product's shrinkage. Meanwhile, in air-dried samples the density was decreased considerably and high shrinkage was also observed.   Manuscript profile

Open Access Article

5 - Effect of ultrasound waves pretreatment on quantity and antioxidant capacity of extracted beta-carotene from carrot residue
رویا Seyedifar نارملا Asefi یحیی Maghsoudlou

Nowadays, the tendency towards the extraction of phytochemicals by ultrasound method has been increased. In this research, the effect of ultrasound waves pretreatment on extraction of beta-carotene from carrot residue was studied. Carrot residues were treated with ultra More

Nowadays, the tendency towards the extraction of phytochemicals by ultrasound method has been increased. In this research, the effect of ultrasound waves pretreatment on extraction of beta-carotene from carrot residue was studied. Carrot residues were treated with ultrasound waves with 205 W power, constant 35 KHz frequency during  six stages of 0 (without ultrasound), 16, 20, 30, 40 and 44 min and at temperatures of 66, 70, 80, 90 and 94 ºC and using ethyl acetate as solvents. Then, the extract from each sample was evaluated considering the amount of total phenolic components as well as beta-carotene and antioxidant capacity of beta-carotene. According to the results, it was observed that, there was a significant difference (P<0.01) between samples in the case of beta-carotene amount with increasing of temperature and time. In order to achieve the highest extraction of carotene from carrot residues, the temperature of 90 ˚C and 40 minutes was determined as the best temperature and time. The results also revealed that at low temperatures the antioxidant capacity was higher. With increasing time of ultrasonic at low temperatures, the antioxidant capacity was enhanced. Moreover, the temperature of 70 ˚C and 40 min was determined as the optimum condition to achieve the highest antioxidant capacity of carrot residues. The result showed that the total phenolic compounds are greater at low temperature compared with high temperature. Besides, at all selected temperatures, with the increasing of ultrasonic duration the amount of total phenolics increased. Most phenols obtained at 66˚C for 40 min of ultrasonic treatment.   Manuscript profile

Open Access Article

6 - The effect of sonication on bioactive compounds in carrot juice
علی Ayaseh محمد Alizadeh عباس Mehrdad محسن Esmaiili یوسف Javadzadeh

The objective of this research was to determine the effect of ultrasound treatment on bioactive compounds (including total phenolic, total flavonoids, total carotenoids, ascorbic acid) of carrot juice in comparison with conventional thermal process. Carrot juice samples More

The objective of this research was to determine the effect of ultrasound treatment on bioactive compounds (including total phenolic, total flavonoids, total carotenoids, ascorbic acid) of carrot juice in comparison with conventional thermal process. Carrot juice samples were sonicated according to D-optimal response surface design with processing variables of temperature (25, 37.5 and 50°C), time (10, 20 and 30 min) and power (350 and 400 w) at a constant frequency of 24 kHz. Results showed that ultrasound temperature (P<0.01), time (P<0.01) and power (P<0.05) significantly decreased the ascorbic acid content of carrot juice samples. Ascorbic acid contents in heat-treated and sonicated samples reveled that sonication process had more protective effect of ascorbic acid. Ultrasound temperature significantly (P<0.05) increased the total carotenoid contents of the sonicated samples. On the other hand, ultrasound duration significantly (P<0.01) decreased the total phenolic contents of the sonicated samples; nevertheless, no significant difference was observed between sonicated and heat-treated as well as control groups. Total flavonoids content of the sonicated samples was significantly (P<0.01) decreased in comparison with the heat-treated and control samples. It was concluded that ultrasound treatment as a non-thermal preservation technique, leads to better retention of bioactive compounds (especially ascorbic acid, total carotenoids and total phenolic contents) compared to thermal process. Manuscript profile

Open Access Article

7 - The study of the production of mixture of Carrot juice and ice cream containing Bifidobacterium lactis and Lactobacillus casei
hanieh ghandali Alireza Shahab Lavasani sara movahhed

This study was performed to produce a probiotic carrot juice-ice cream beverage. Designed in a random factorial CRD manner. For this purpose, both Lactobacillus casei and Bifidobacterium lactis (at 108 and 109 cfu/ml levels) were added to beverage formulation. The sampl More

This study was performed to produce a probiotic carrot juice-ice cream beverage. Designed in a random factorial CRD manner. For this purpose, both Lactobacillus casei and Bifidobacterium lactis (at 108 and 109 cfu/ml levels) were added to beverage formulation. The samples were stored at -5ºC for 21 days. Survival of bacteria, pH, titrable acidity (%), beta-carotene (%), total solids contents (%), phenolic components (µg/ml) and DPPH (%) were measured at 1, 6, 11, 16 days of storage. The number of viable cells were significantly decreased during the storage time. However, the number of L. casei and Bf. lactis were in the recommended range (106 cfu/ml) until last day of storage. The highest number of viable cells was for Bf. lactis. By increment the probiotics levels, the pH and total solids values were decreased. Treatments and storage time did not show any significant effect on the acidity of probiotic carrot juice-ice cream. The highest amounts of phenolic components were for 109 cfu/ml L. casei and 108 Bf. Lactis. During storage period, the phenolic compounds and antioxidant activity of all samples were significantly decreased. Increment the concentration of L. casei in beverage formulation leads to decreased DPPH percentage inhibitory, while, by increasing the Bf. lactis in samples, the antiradical activity was increased. Samples containing 109 cfu/ml L. casei and Bf. Lactis had the highest amounts of beta-carotene. According to obtained results, treatment E which contained 109 cfu/ml bifidobacteriun lactis was the best among other treatments.  Manuscript profile

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