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Stability of carotenoids in freeze dried papaya ( Carica papaya )
Author(s) -
ARYA S. S.,
NATESAN V.,
VIJAYARAGHAVAN P. K.
Publication year - 1983
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.1365-2621.1983.tb00258.x
Subject(s) - carica , carotenoid , browning , food science , chemistry , freeze drying , horticulture , botany , biology , chromatography
Summary Effect of water activity ( a w ) and storage temperature on the degradation of carotenoids in relation to keeping quality of freeze dried papaya is reported. Carotenoids were found to be most stable at 0.33 a w and both below and above this level their rate of destruction was higher. Above 0.40 a w browning limited the storage life. Freeze dried papaya has maximum stability between 0.22‐0.33 a w .