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Effects of Carrot Powder in Dough on the Lipid Oxidation and Carotene Content of Fried Dough during Storage in the Dark
Author(s) -
Lee J.,
Kim M.,
Choe E.
Publication year - 2004
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.1365-2621.2004.tb10707.x
Subject(s) - food science , chemistry , carotene , lipid oxidation , antioxidant , biochemistry
Lipid oxidation and carotene content changes in fried dough containing carrot powder during storage at 60°C in the dark were studied. Flour dough containing carrot powder at 0%, 10%, 20%, or 30% was fried in 160°C soybean oil and stored in a 60°C incubator in the dark for 12 d. As storage time of the fried dough increased, conjugated dienoic acids and β‐anisidine values of the fried dough increased. Addition of carrot to the dough lowered CDA and PAV of fried dough during storage and improved the lipid oxidative stability of the fried dough in the dark. Carotenes in the fried dough containing carrot powder were decomposed during storage, and faster decomposition rate was found in the dough containing less carrot powder.