Effects of cultivar, root weight, storage and boiling on carbohydrate content in carrots (Daucus carota L)
(2005) In Journal of the Science of Food and Agriculture 85(3). p.441-449- Abstract
- The effects of cultivar (n = 4), root weight (n = 4), storage (S months) and boiling (7 min) and their interactions on the content of dry matter and carbohydrates were studied and ranked in carrots. Boiling had the greatest effect and had an influence on all variables except the ratio between sucrose and the monosaccharides glucose and fructose. The choice of cultivar was also of great importance as regards glucose, fructose and sucrose content, while dietary fibre and dry matter were much less affected, or even unaffected, by this factor. Root weight and storage were consistently of less significance than boiling and cultivar. Thus dietary fibre solubility, fructose content and the ratio between sucrose and the monosaccharides glucose and... (More)
- The effects of cultivar (n = 4), root weight (n = 4), storage (S months) and boiling (7 min) and their interactions on the content of dry matter and carbohydrates were studied and ranked in carrots. Boiling had the greatest effect and had an influence on all variables except the ratio between sucrose and the monosaccharides glucose and fructose. The choice of cultivar was also of great importance as regards glucose, fructose and sucrose content, while dietary fibre and dry matter were much less affected, or even unaffected, by this factor. Root weight and storage were consistently of less significance than boiling and cultivar. Thus dietary fibre solubility, fructose content and the ratio between sucrose and the monosaccharides glucose and fructose were independent of the root weight, while storage had no impact on the dry matter content. After storage the cultivar Lonto had lost more dry matter than the other cultivars (10% versus mean 1% for the others, P = 0.009) and the sugar ratio between sucrose and the monosaccharides glucose and fructose had increased in the cultivar Amarant, while it decreased in the other cultivars (P < 0.001). Furthermore, Amarant had a lower loss of sugars (35%) following boiling than the other cultivars (mean 39%, P = 0.002). Storage and boiling interacted concerning soluble and insoluble dietary fibre, fibre solubility and glucose content. It is concluded that the various factors (especially boiling and cultivar) gave rise to such differences in carbohydrate content and composition that they might be of nutritional importance. The results may thus provide a basis for selecting raw material when studying possible health effects of carrots. © 2004 Society of Chemical Industry. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/151395
- author
- Nyman, Margareta LU ; Svanberg, Maria ; Andersson, R and Nilsson, T
- organization
- publishing date
- 2005
- type
- Contribution to journal
- publication status
- published
- subject
- in
- Journal of the Science of Food and Agriculture
- volume
- 85
- issue
- 3
- pages
- 441 - 449
- publisher
- Wiley-Blackwell
- external identifiers
-
- wos:000226590300013
- scopus:13444251573
- ISSN
- 1097-0010
- DOI
- 10.1002/jsfa.1983
- language
- English
- LU publication?
- yes
- additional info
- The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Applied Nutrition and Food Chemistry (011001300)
- id
- 7b309302-1fa1-4d1f-a8ea-dc7a157b582b (old id 151395)
- date added to LUP
- 2016-04-01 15:45:56
- date last changed
- 2023-09-04 06:13:39
@article{7b309302-1fa1-4d1f-a8ea-dc7a157b582b,
abstract = {{The effects of cultivar (n = 4), root weight (n = 4), storage (S months) and boiling (7 min) and their interactions on the content of dry matter and carbohydrates were studied and ranked in carrots. Boiling had the greatest effect and had an influence on all variables except the ratio between sucrose and the monosaccharides glucose and fructose. The choice of cultivar was also of great importance as regards glucose, fructose and sucrose content, while dietary fibre and dry matter were much less affected, or even unaffected, by this factor. Root weight and storage were consistently of less significance than boiling and cultivar. Thus dietary fibre solubility, fructose content and the ratio between sucrose and the monosaccharides glucose and fructose were independent of the root weight, while storage had no impact on the dry matter content. After storage the cultivar Lonto had lost more dry matter than the other cultivars (10% versus mean 1% for the others, P = 0.009) and the sugar ratio between sucrose and the monosaccharides glucose and fructose had increased in the cultivar Amarant, while it decreased in the other cultivars (P < 0.001). Furthermore, Amarant had a lower loss of sugars (35%) following boiling than the other cultivars (mean 39%, P = 0.002). Storage and boiling interacted concerning soluble and insoluble dietary fibre, fibre solubility and glucose content. It is concluded that the various factors (especially boiling and cultivar) gave rise to such differences in carbohydrate content and composition that they might be of nutritional importance. The results may thus provide a basis for selecting raw material when studying possible health effects of carrots. © 2004 Society of Chemical Industry.}},
author = {{Nyman, Margareta and Svanberg, Maria and Andersson, R and Nilsson, T}},
issn = {{1097-0010}},
language = {{eng}},
number = {{3}},
pages = {{441--449}},
publisher = {{Wiley-Blackwell}},
series = {{Journal of the Science of Food and Agriculture}},
title = {{Effects of cultivar, root weight, storage and boiling on carbohydrate content in carrots (Daucus carota L)}},
url = {{http://dx.doi.org/10.1002/jsfa.1983}},
doi = {{10.1002/jsfa.1983}},
volume = {{85}},
year = {{2005}},
}