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What is Cooking Methods Impact on Carrot Properties about?

This study compared the physical and functional properties of carrots cooked by different cooking methods (boiling, steaming, microwaving) within the same hardness range. Carrots were cooked until they reached one of three hardness levels, then their color, antioxidant properties, beta-carotene and calcium contents were analyzed. Microwaving resulted in the highest losses of color but also produced carrots with the highest functional values, including antioxidant properties and beta-carotene, in the shortes

Author

Md Giyasuddin

Language

EN