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Effect of pre‐freezing on the stability of carotenoids in unblanched air‐dried carrots
Author(s) -
ARYA S. S.,
NATESAN V.,
PREMAVALLI K. S.,
VIJAYARAGHAVAN P. K.
Publication year - 1982
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.1365-2621.1982.tb00165.x
Subject(s) - chemistry , valine , isoleucine , ascorbic acid , food science , alanine , glycine , carotenoid , tryptophan , arginine , histidine , leucine , aspartic acid , antioxidant , biochemistry , amino acid
Summary Freezing before conventional hot‐air drying considerably improved the stability of carotenoids and lipids in dehydrated carrots. Freezing, however, did not influence the peroxidase activity, glycine, alanine, glutamic acid, aspartic acid, arginine and serine exhibited pro‐oxidant effect while threonine and valine did not have a significant effect on β‐carotene stability. Histidine, leucine, isoleucine, tryptophan, ascorbic acid and quercetin exhibited antioxidant effect on β‐carotene degradation.