Changes in organoleptic attributes and physical properties of carrot during hydrothermal treatment

This research is aimed at determining the effect of different hydrothermal treatments of carrot on its organoleptic attributes and physical properties determining texture. A preliminary evaluation was performed on seven carrot varieties, of which the three were selected for study: Bangor, Fayette and Nektarina. In hydrothermally treated carrot, significant differences were observed in the intensity of sweet taste, cooked taste, uniformity and intensity of orange colour, and in physical properties including force and energy of extrusion and the extrudability index (p<0.05). These properties were found to be dependent on both carrot variety and the manner of hydrothermal treatment. Under the experimental conditions applied, hydrothermal treatment of the whole carrot root with steam was found to be optimal and the highest general sensation in terms of organoleptic attributes was reported for the Bangor variety.