Effect of different types of blanching on the colour of sliced carrots

Abstract Sliced carrots were blanched by four methods—hot water blanching, in‐can steam blanching, direct steam blanching and microwave blanching. The colour observed by the Lovibond Tintometer changed from red to yellow. The Harrison colorimeter measurements of a more, objective nature indicated that the blanched carrots became more light and more saturated. Similar colour changes were exhibited by all four blanching procedures. The change in colour was attributed to changes in the ultra‐structure of carrots, especially in the chromoplast. When hot water blanching was used, there was some loss of carotene in the blanching media.