TEXTURAL CHANGES IN CARROT DURING COOKING
The aim of the study was to evaluate textural changes in carrots during cooking and to find optimal cooking time of carrots. Using a TA.XT Plus Texture Analyser, texture profile analysis (TPA) of carrot hardness, springiness, cohesiveness, gumminess and chewiness after 5, 10, 15 and 20 minutes of co...
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| Format: | Article |
| Language: | English |
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Agroprint Timisoara
2017-05-01
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| Series: | Scientific Papers Animal Science and Biotechnologies |
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| Online Access: | http://spasb.ro/index.php/spasb/article/view/2294 |