Color evolution of aqueous solutions obtained by thermal processing of carrot (Daucus carota L.) roots: influence of light.
The color of aqueous solutions obtained by heating carrot (Daucus carota L.) roots in water ("stocks") is different when the thermal treatment is applied with or without exposure to light. CIE L*, a*, and b* scale values of stocks processed for different times were recorded and 4 patterns were initially observed. To explain the 1st part of this evolution (patterns 1 and 2), pectin extraction and beta-elimination in stocks were studied. Light dependence was investigated to explain patterns 3 and 4. A model with 2 compounds is proposed to explain all the color variations.
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Equipe INRA de Gastronomie Moléculaire, UMR 214 INRA/AgroParisTech, 16 rue Claude Bernard, 75005 Paris, France. herve.this@paris.inra.fr
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D003116:Color; D003124:Colorimetry; D018552:Daucus carota / Q000737:chemistry; D005511:Food Handling / Q000379:methods*; D006603:Hexuronic Acids / Q000032:analysis; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D008027:Light; D010368:Pectins / Q000032:analysis; D018517:Plant Roots / Q000737:chemistry; D012996:Solutions; D014867:Water
D006603:Hexuronic Acids; D012996:Solutions; D014867:Water; C007819:galacturonic acid; D010368:Pectins