Document Type

Theses, Masters

Rights

Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence

Publication Details

Theses submitted for the award of M.Phil, School of Food Science and Environmental Health, Faculty of Tourism and Food, June, 2008.

Abstract

The average intake of vegetables in Ireland falls below the recommendations of Bord Glas and FSAI. Carrots are the third most consumed vegetable in Ireland and they are an excellent source of vitamins A and B as well as phytochemicals. Lactic acid bacteria (LAB) are well-known in food for their benefits such as improvement of the nutritional value of food and improvement of the digestion of lactose. Vegetable consumption could be enhanced by promoting a novel snack fermented carrot product that would provide the healthy benefits of vegetables coupled with the benefits of the probiotic lactic acid bacteria. Two varieties of carrots, Amsterdam (baby carrots) and Nantes half-long were chosen for this study due to their availability throughout the year. Carrot sticks (90 mm x 5 mm x 5 mm) were produced to standardize and reduce the heterogeneity of the raw material. The initial levels of total viable counts on Amsterdam carrots were established at 2.0x105 cfu/g. Blanching treatments of a minimum of 40 seconds were required to inactivate the initial microbiological load. There were no significant differences (p

DOI

https://doi.org/10.21427/D7GT8V

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