Degradation of water-soluble fibre polysaccharides in carrots after different types of processing
The molecular weight distribution and the viscosity of water-soluble polysaccharides isolated from carrots were investigated after different types of heat-treatment, commonly used when preparing food. The materials studied were blanched, boiled, microwaved and canned. Freezing, without any heat-treatment, was used as a reference process. The water soluble polysaccharides were isolated using two di