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STABILITY OF CAROTENOIDS IN FREEZE-DRIED PAPAYA (CARICA PAPAYA).

Author(s) : ARYA S. S., NATESAN V., VIJAYAAGHAVAN P. K.

Type of article: Article

Summary

EFFECT OF WATER ACTIVITY AND STORAGE TEMPERATURE ON THE DEGRADATION OF CAROTENOIDS IN RELATION TO KEEPING QUALITY OF FREEZE-DRIED PAPAYA IS REPORTED. CAROTENOIDS WERE FOUND TO BE MOST STABLE AT 0.33 WATER ACTIVITY, AND BOTH BELOW AND ABOVE THIS LEVEL THEIR RATE OF DESTRUCTION WAS HIGHER. ABOVE 0.40 WATER ACTIVITY BROWNING LIMITED THE STORAGE LIFE. FREEZE-DRIED PAPAYA HAS MAXIMUM STABILITY BETWEEN 0.22-0.33 WATER ACTIVITY.

Details

  • Original title: STABILITY OF CAROTENOIDS IN FREEZE-DRIED PAPAYA (CARICA PAPAYA).
  • Record ID : 1984-0399
  • Languages: English
  • Source: J. Food Technol. - vol. 18 - n. 2
  • Publication date: 1983/04
  • Document available for consultation in the library of the IIR headquarters only.

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