In this paper, quality properties and antioxidant capacity of cooked black carrot has been studied. Five different cooking methods have been applied: microwave (45 sec), boiling (100℃, 14 min), steaming (100℃, 20 min), sous vide (75℃, 80 min), sous-vide (95℃, 30 min). The color value was slightly different (p<0.05), the boiling method was the highest in L-value and Sous vide 75℃ method was the lowest. The steaming method indicated the highest a-value at 5.50. The b-value was significantly different between the samples (p<0.05). The microwave method was the highest at 3.49 while the sous vide 95℃ method was the lowest at －0.34. No significant difference was observed between the samples when only the moisture content results were considered. The highest pH was observed in samples cooked using the boiling method. The softening (%) was higher when the cooking water was in contact with samples and it was dependent on the temperatures. In addition, this study shows that not only temperature but also cooking time and cooking media are very crucial in the preparation and cooking of black carrot to prevent the loss of the antioxidant compound. In conclusion, the comparison of the quality characteristics and antioxidant properties of black carrots indicated that the most appropriate cooking method is sous-vide method.

In this study, baked rice donuts with added psyllium seed husk were manufactured and their quality and retrogradation characteristics were investigated. Control (Con) was made only with wheat flour; Psyllium seed husk in the amount of 8, 12, 16 and 20 grams was added to make rice donuts (P8, P12, P16 and P20). Higher amounts of psyllium seed husk reduced the moisture loss and baking loss, and increased the moisture content and water holding capacity of the donuts. The specific volume of Con was the highest of all the groups. As the amount of psyllium seed husk increased, the lightness and yellowness of the crumb decreased, and the redness of the crumb increased. Hardness also increased as the amount of psyllium seed husk increased. The hardness of P16 was the most similar to that of Con. The scanning electron microscopy images also identified that the structure of the donuts got denser as the amount of psyllium seed husk increased. Rate constant (k) of the rice donuts with psyllium seed husk were lower than that of Con. In conclusion, it is considered that P16 is the sample that is the most similar to Con in terms of texture, but the retrogradation was more retarded in P16 than Con.