title: Effects of Edible Coatings on Sensory Quality of Minimally Processed Carrot
abstract: The aim of this study was evaluate the effects of edible coatings on the sensory quality of minimally processed carrots. Minimally processed carrot samples were immersed in coatings prepared with yam starch (4%), glycerol (2%) and chitosan (0; 0.5; 0.75; 1.0 and 1.5%, respectively) for 3 min. Samples were conditioned in trays of expanded polystyrene and polyvinyl chloride films, stored at 8°C during 15 days. Color, flavor and whiteness index attributes were analyzed after 0, 5, 10 and 15 days by
journal: Advance Journal of Food Science and Technology