Bongoni Radhika, Stieger Markus, Dekker Matthijs, Steenbekkers Bea, Verkerk Ruud
Food Quality and Design, Wageningen University , Wageningen , The Netherlands.
Int J Food Sci Nutr. 2014 Nov;65(7):809-15. doi: 10.3109/09637486.2014.931360. Epub 2014 Jun 25.
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.
本研究考察了消费者采用的家庭加工条件对胡萝卜硬度、颜色、植物化学物质含量以及喜好程度和感官属性强度评分的影响。目的是确定一种烹饪方法和时间，既能使胡萝卜中的β-胡萝卜素含量更高，又能保持消费者的喜好度。通过仪器测量的硬度和颜色显示，不同烹饪方法之间的降解趋势具有可比性。水煮20分钟后，β-胡萝卜素含量显著下降（-19%），而蒸制则能保持其含量（+40%）。烹饪方法对大多数感官属性的喜好度和强度评分没有显著影响。中等硬度的胡萝卜最受喜爱，而低硬度的胡萝卜最不受欢迎。本研究表明，为了达到最佳的喜好度，胡萝卜的硬度应处于中等范围。两种烹饪方法都可以实现这一点，但蒸制的胡萝卜β-胡萝卜素含量更高，且能保持消费者的喜好度。
