Stack Overflow for Teams — Collaborate and share knowledge with a private group. Create a free Team What is Teams? Learn more. What makes carrot bits turn green in carrot pineapple bread? And are they safe? Ask Question.
Asked 11 years, 2 months ago. Active 9 years, 10 months ago. Viewed 7k times. What's causing this, and is it still ok to eat? Improve this question. Jaydles Jaydles 1 1 gold badge 5 5 silver badges 17 17 bronze badges. Did you peel the carrots first? I just saw someone claim it won't happen if you peel them, but no supporting evidence. Add a comment. Don't use packaged pre-shredded carrots - they are usually not peeled. The color compounds in carrots are pH sensitive.
Be sure the baking soda is thoroughly mixed in the batter before adding the carrots. Chef James, FoodReference. If you click one of these links and make a purchase, I may earn a commission at no additional cost to you. In addition, as an Amazon Associate I earn from qualifying purchases.
The carrots, normally orange in color, look to have turned green. This can be a concerning experience. After all, when things are different than what we know them to be, it can be disconcerting. But it turns out that there is a reasonable explanation for this occurrence and it is totally normal. The short answer is that when carrots turn green in the batter, it is because there is too much baking soda.
A further explanation is that carrots have pigments in them that are actually very sensitive when there are changes in pH balance. So whenever the carrot comes in contact with baking soda which is an alkaline , there is a chemical reaction that takes place. This reaction will cause those pigments of orange in the carrot to change its color, switching to green in some spots. It is actually simple science and it is totally normal. If you notice that the carrots turn green every time that you make carrot cake, it is more likely that your recipe is off in terms of the amount of baking soda being used.
Try to cut some of the baking soda out a quarter-teaspoon or so when you make the carrot cake the next time. Even if your carrots are turning green, it is totally fine to eat. Unless the cooking water is acidified, the pigment will change to a dull and unappetising blue. It is to prevent this that slices of sour apple are sometimes included with red cabbage when it is cooked. Certain minerals react with anthocyanin pigments to give a blue-coloured complex. Red cabbage shredded with a stainless-steel blade, such as a floating-blade peeler, turns blue very rapidly from the reaction between the iron of the peeler and the pigment of the cabbage.
Carotenoids are polyene hydrocarbons biosynthesised from eight isoprene units. They include the yellow, orange, and red-orange fat-soluble pigments. The colour of carotenoids is due to the large number of conjugated double bonds double bonds alternating with single bonds in the molecules.
Carotenoids are found in the chloroplasts of green leaves, where they are masked by the high concentration of chlorophyll and in such yellow vegetables as sweet potatoes, winter squash, and carrots. The red pigment in tomatoes is a carotenoid, lycopene. Carotenoid pigments are of two types, carotenes and xanthophylls. Carotenes, which include alpha and beta-carotene and lycopene, are hydrocarbons with 40 carbon atoms in the molecule.
Xanthophylls contain, in addition to carbon and hydrogen, one or more atoms of oxygen. The red-orange beta-carotene is the most common carotenoid. The concentration of carotenoids in carrot is 54 ppm on dry weight basis.
Normally the central portion of the carotenoid molecule is in the all-trans form, which makes this part of the molecule linear. Isomerisation of the molecule occurs when these unsaturated carotenoids are heated in the presence of acid. The all-trans form of the pigment changes over to a cis configuration. The bend occurs at a double bond, in which case the molecule is no longer linear. This change in shape reduces resonance in the molecule and so the intensity of the colour.
Beta-Carotene in the cis form, for example, changes from the typical red-orange to a paler yellow-orange.
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