Instrumental textural characteristics of restructured carrot cubes

Abstract

Studies were carried out on the instrumental textural evaluation of restructured carrot cubes. The experiment was conducted by incorporating different levels of alginate, glucono delta lactone (GDL), and calcium salt to the carrot pulp. Investigations showed that as pulp level increased from 0 to 90%, there was a corresponding decrease in failure stress, failure strain, and deformability modulus. Instrumental textural profile analysis (TPA) parameters viz. hardness, springiness, gumminess, cohesiveness, chewiness, and resilience also showed a similar trend. Effect of formulation variables, i.e., alginate, GDL, and calcium salt on hardness (response variable) were evaluated by the application of response surface methodology. All the three ingredients showed a significant ((P < 0.05) influence on hardness of carrot gel. Heat treatment of restructured carrot samples resulted in an increased hardness, cohesiveness, gumminess, and chewiness while springiness, cohesiveness, and resilience decreased. The data indicated that the shrinkage during thermal treatment may be responsible for the change in textural attributes. The authors concluded that a thermally stable restructured product with appreciable textural integrity can be obtained from carrot pulp.