Nonstarch Polysaccharide Fractions of Raw, Processed and Cooked Carrots

The total and soluble nonstarch polysaccharide (NSP) components of raw, processed (canned and frozen) and home-cooked (boiled) Royal Chantenay carrots have been analyzed. NSP fractions were characterized by separation and summation of the monosaccharides resulting from acid hydrolysis of the parent polysaccharides. Total NSP was primarily composed of glucose, ?37%, and uronic acid, ?35%, containing polysaccharides. Soluble NSP was composed of >50% uronic acids. Processing and simulated home-cooking of raw carrots resulted in an increase in the amount of NSP/unit dry weight. Relative to raw carrots, cooking of canned product resulted in the largest (～twofold) increase in total and soluble NSP/unit dry weight. Relative differences in NSP were not as great when compared on a wet weight basis.