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Sulfite and starch affect colour and carotenoids of dehydrated carrots (Daucus carota) during storage.

Author(s) : ZHAO Y. P., CHANG K. C.

Type of article: Article

Summary

Sulfite and starch treatments influenced the quality of dehydrated carrots. Initially, redness of dehydrated carrots was high in sulfite-treated samples. Redness and total alpha- and beta-carotenes decreased as storage time increased in all treatments. Starch-treated samples had a slower rate of carotene loss, and retained more (P less than 0.05) red colour than did control and sulfite-treated samples. When residual sulfite in dehydrated carrots decreased to approximately 200 ppm, its effectiveness in protecting carotene was not notable.

Details

  • Original title: Sulfite and starch affect colour and carotenoids of dehydrated carrots (Daucus carota) during storage.
  • Record ID : 1996-1008
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 60 - n. 2
  • Publication date: 1995/03
  • Document available for consultation in the library of the IIR headquarters only.

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