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Stability of carotenoids in dehydrated carrots
Author(s) -
ARYA S. S.,
NATESAN V.,
PARIHAR D. B.,
VIJAYARAGHAVAN P. K.
Publication year - 1979
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1979.tb00904.x
Subject(s) - carotenoid , browning , food science , chemistry , sodium , salt (chemistry) , pigment , organic chemistry
Summary The effects of water activity, salt, sodium metabisulphite and Embanox‐6 on the stability of carotenoids in dehydrated carrots has been investigated. Carotenoid pigments have been found to be most stable at 0.43 a w . Incorporation of salt, sodium metabisulphite and Embanox‐6 significantly reduced the rate of carotenoid destruction and non‐enzymic browning in dehydrated carrots.