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 (~2-fold) increase in total and
soluble NSP/unit dry weight. Relative differences in NSP
were not as great when compared on a wet weight basis. / Graduation date: 1995
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/27108 |
| Date | 18 May 1994 |
| Creators | Kim, Sooyoun |
| Contributors | Penner, Michael H. |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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