Using Edible Coating to Enhance Nutritional and Sensory Qualities of Baby Carrots

Xanthan gum coating was used to carry 5% Gluconal Cal, a mixture of calcium lactate and gluconate, and 0.2%α‐tocopheral acetate (vitamin E) by weight, respectively. Peeled baby carrots were dipped in the coating solutions, dried, and then stored at 2 °C and 85% relative humidity for up to 3 wk. Calcium and vitamin E contents of the coated samples, per serving (85g), increased from 2.6% to 6.6%, and from 0 to about 67% of the Dietary Reference Intakes (DRI) values respectively. Edible coatings (p < 0.05) improved the desirable surface color of carrots without effects (p < 0.05) on the taste, texture, and fresh aroma and flavor except for a slightly slippery surface. The β‐carotene level in the baby carrots (p < 0.05) was not affected by edible coating.