Abstract

It has been shown that thermal processing, which is intended to extend the shelf life of food products, may affect the quality of fruit and vegetable based products negatively (e.g. vitamin destruction, texture degradation). However, it has also been highlighted that the nutrient bioaccessibility is increased during thermal processing, possibly by the structural changes occurring during thermal processing. Understanding these quality changes could help to identify optimal processing conditions for better quality retention during thermal processing. This review is a case on carrots whereby the textural changes as well as the nutritional changes (β-carotene concentration and β-carotene bioaccessibility) are considered.

Key words: Carrots, β-carotene, processing, texture, β-carotene concentration and bioaccessibility.