Share

EFFECT OF PRE-FREEZING ON THE STABILITY OF CAROTENOIDS IN UNBLANCHED AIR-DRIED CARROTS.

Author(s) : ARYA S. S.

Type of article: Article

Summary

FREEZING BEFORE CONVENTIONAL HOT-AIR DRYING CONSIDERABLY IMPROVED THE STABILITY OF CAROTENOIDS AND LIPIDS IN DEHYDRATED CARROTS. FREEZING, HOWEVER, DID NOT INFLUENCE THE PEROXIDASE ACTIVITY ; GLYCINE, ALANINE, GLUTAMIC ACID, ASPARTIC ACID, ARGININE AND SERINE EXHIBITED PRO-OXIDANT EFFECT WHILE THREONINE AND VALINE DID NOT HAVE A SIGNIFICANT EFFECT ON BETA-CAROTENE STABILITY. HISTIDINE, LEUCINE, ISOLEUCINE, TRYPTOPHAN, ASCORBIC ACID AND QUERCETIN EXHIBITED ANTIOXIDANT EFFECT ON BETA-CAROTENE DEGRADATION.

Details

  • Original title: EFFECT OF PRE-FREEZING ON THE STABILITY OF CAROTENOIDS IN UNBLANCHED AIR-DRIED CARROTS.
  • Record ID : 1983-0150
  • Languages: English
  • Source: J. Food Technol. - vol. 17 - n. 1
  • Publication date: 1982/02
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (4)
See the source

Indexing