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Correlation between carotene content and colour of fresh carrots.

Author(s) : TANTCHEV S., ONKOV K., MCKENNA B., NICOLAI B.

Type of excerpt: Book chapter

Summary

Fresh carrots were cut in small pieces and macerated by Pectinex Ultra SPL. The reflected colour of a dilution series of the squash was measured. The carotene content was determined by extraction of the carotenoids with tetrahydrofuran and subsequent extinction measurement of the extract. Multivariate regression models of increasing complexity were established between the carotene concentration and the colour indexes. The R2 value varied from 0.5 to 0.95 depending on the complexity of the model and the use of additional data from dilution series.

Details

  • Original title: Correlation between carotene content and colour of fresh carrots.
  • Record ID : 1999-0985
  • Languages: English
  • Source: Shelf life prediction for improved safety and quality of foods.
  • Publication date: 1998
  • Document available for consultation in the library of the IIR headquarters only.

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