Determination of the influences of microwave and pasteurization applications on quality parameters of black carrot

In this study, two different pre-treatments; pasteurization and microwave application were applied to black carrots. Following these treatments, the black carrot samples were analyzed in the context of POD (peroxidase), PME (pectinmethylesterase), pH, WSDM (water soluble dry matter), total titration acidity, % moisture content, ascorbic acid, total phenolics, total flavonoid, total monomeric anthocyanin, antioxidant activity, color and HMF (hydroxymethylfurfural). As a result of the research, in pasteurized samples: Increases were observed in pH, % moisture content, antioxidant, total monomeric anthocyanin and color (a, b) values. Also, in microwave processing applied samples, increase were observed in WSDM, PME, HMF, total phenolics, total flavonoid, ascorbic acid and color (L, hue and croma) values