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Sulfite and Starch Affect Color and Carotenoids of Dehydrated Carrots (Daucus carota) during Storage (1995)

ZHAO, Y.P. ; CHANG, K.C.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 60 (1995), S. 0

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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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