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Effect of Acidified Processing and Storage on Carotenoids (Provitamin A) and Vitamin C in Mung Bean Sprouts
Author(s) -
FARHANGI MEHDI,
VALADON L. R.
Publication year - 1981
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.1365-2621.1981.tb04199.x
Subject(s) - mung bean , blanching , carotenoid , food science , vitamin , chemistry , beta carotene , carotene , biochemistry
Blanching of mung bean sprouts has little effect on total carotenoids and β‐carotene. Canned sprouts stored at RT for 6 months lost smaller amounts of total and ‘active’ carotenoids compared with bottled sprouts. Blanching resulted in approximately 50% loss of vitamin C in fresh mung bean sprouts but storage temperatures alone produced little change in vitamin C. Canned sprouts stored at RT for 6 months contained only 30% of the vitamin C of stored bottled sprouts. Fresh mung bean sprouts contained 19 μg 100 g −1 β‐carotene and 15 mg 100 g −1 vitamin C.