ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Sulfite and starch treatments influenced the quality of dehydrated carrots. Initially, redness of dehydrated carrots was high in sulfite-treated samples. Redness and total α- and β-carotenes decreased as storage time increased in all treatments. Starch-treated samples had a slower rate of carotene loss, and retained more (P 〈 0.05) red color than did control and sulfite-treated samples. When residual sulfite in dehydrated carrots decreased to ∼≤200 ppm, its effectiveness in protecting carotene was not notable.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1995.tb05665.x
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