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COLOR AND CAROTENOID CHANGES IN HEATED PAPRIKA
Author(s) -
RAMAKRISHNAN T. V.,
FRANCIS F. J.
Publication year - 1973
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1973.tb02767.x
Subject(s) - browning , carotenoid , absorbance , chemistry , acetone , food science , solvent , pigment , chromatography , organic chemistry
Samples of paprika were heated for varying lengths of time at temperatures between 100 and 150°C. Degradation of carotenoids and production of browning compounds were followed by measuring the absorbance of acetone and water extracts. Color of the paprika and the solvent‐extracted residues was measured by tristimulus calorimetry. Heating at 125°C for 60 min produced an appreciable change in color, with a 23% loss in carotenoids and a 300% increase in browning compounds. The decrease in carotenoid content was directly related to the Hunter “a” value whereas the Hunter “L” value varied with the logarithm of the percent increase in browning compounds. Heating in a nitrogen atmosphere did not change the data appreciably. Addition of lysine and galactose prior to heating produced darker samples but did not affect the carotenoid content. It should be possible to predict the color changes on heating, calculated as Hunter a × L, from either tristimulus or absorbance data.