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Effects of Process Stage and Storage on Retention of Beta‐Carotene in Tomato Juice
Author(s) -
DIETZ JANE M.,
GOULD WILBUR A.
Publication year - 1986
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.1365-2621.1986.tb13951.x
Subject(s) - pasteurization , chemistry , beta carotene , food science , cultivar , extraction (chemistry) , carotene , raw material , carotenoid , botany , chromatography , biology , organic chemistry
Twelve tomato cultivars were evaluated during commercial juice production and storage for retention of betacarotene. Samples of fresh tomatoes, after extraction, pasteurization, canning, and after 7 months storage at 22°C were analyzed according to the AOAC methods (1980) for beta‐carotene. There was a twofold difference in beta‐carotene content between the highest and lowest cultivars in raw processed and stored product. A 20% loss of the beta‐carotene content was observed during extraction and another 20% loss found after 7 months of storage.