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Pigment Changes in Fried Dough Containing Spinach Powder During Storage in the Dark
Author(s) -
Kim M.,
Lee J.,
Choe E.
Publication year - 2003
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.1365-2621.2003.tb06994.x
Subject(s) - spinach , spinacia , chemistry , carotenoid , food science , pheophytin , chlorophyll , xanthophyll , decomposition , pigment , chlorophyll a , photosynthesis , biochemistry , organic chemistry , photosystem ii , chloroplast , gene
Changes in chlorophyll and carotenoid contents of fried dough supplemented with spinach ( Spinacia oleracea ) powder were investigated during storage. Flour dough containing spinach powder was fried in soybean oil at 160 °C for 1 min and stored in a glass bottle at 60 °C incubator in the dark up to 12 d. Chlorophyll contents decreased with storage time, whereas pheophytin contents increased followed by decrease. Decomposition of chlorophyll a was faster than that of chlorophyll b. Carotenoids were decomposed during storage; however, the decomposition rate was lower than that of chlorophylls. Decrease in carotene contents with storage time was slower than that in xanthophylls.