열처리 온도에 따른 당근의 이화학적 특성 변화 = Change in physicochemical characteristics of carrot extract according to heating temperature

다국어 초록 (Multilingual Abstract)

This study investigated the changes in physicochemical characteristics of carrots according to heating temperature. As the heating temperature increased, the pH decreased from 7.26 to 5.79 and the total acidity increased from 0.06 to 0.15. 5-Hydroxymethylfurfural was not detected until reaching 120oC and increased from 22.99 μg/g at 130oC to 1740.62 μg/g at 150oC. The browning index increased from 0.043 to 0.318 as the heating temperature increased. With increasing heating temperature, the sucrose content decreased from 71.50 to 6.14 mg/g, whereas glucose and fructose increased from 4.30 to 20.21 and 4.48 to 25.47 mg/g, respectively. Reducing sugar content also increased from 42.533 to 73.10 mg/g. Total organic acid content increased as the heating temperature increased to 140oC. The β-carotene content decreased from 1,853.84 to 698.79 μg/dry g with increasing heating temperature. These results suggest that suitable heat treatment for the quality of the product is needed to develop carrot processing products.