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PAPAYA PUREE AND CONCENTRATE: CHANGES IN ASCORBIC ACID, CAROTENOIDS AND SENSORY QUALITY DURING PROCESSING
Author(s) -
CHAN HARVEY T.,
KUO MARGARET TH.,
CAVALETTO CATHERINE G.,
NAKAYAMA T. O. M.,
BREKKE JOHN E.
Publication year - 1975
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.1365-2621.1975.tb00534.x
Subject(s) - food science , browning , ascorbic acid , aroma , carotenoid , flavor , vitamin c , chemistry , taste , vitamin , biochemistry
SUMMARY IN THE PROCESS of making a puree and a concentrate from papaya, small but statistically significant losses in vitamin C occurred. Changes in carotenoids were measurable, but the nutritional significance of this is uncertain. No obvious change in color due to heat‐induced browning was seen. Flavor quality was not changed by concentration of the puree, and little or no change took place in aroma. It was apparent from this study that quality retention is satisfactory in low‐temperature, low pressure evaporation of papaya puree to produce a concentrate.