EFFECT OF THERMAL-PROCESSING ON THE STEREO-ISOMERIZATION OF MAJOR CAROTENOIDS AND VITAMIN-A VALUE OF CARROTS

被引:39
作者
OGUNLESI, AT [1 ]
LEE, CY [1 ]
机构
[1] CORNELL UNIV,NEW YORK STATE AGR EXPT STN,DEPT FOOD SCI & TECHNOL,GENEVA,NY 14456
关键词
D O I
10.1016/0308-8146(79)90019-0
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
The effects of thermal processing on the vitamin A value of carrots were studied. A loss of soluble solids of up to 35% of the total solids was observed. The major carotenoid fraction was found to contain nine pigments, with α- and β-carotenes accounting for about 83%. The cis isomers of α- and β-carotenes increased with a consequent decrease in the all-trans isomers for the canned carrots. This resulted in a 15% decrease in the total effective carotenes, which translates to a similar decrease in vitamin A value. © 1979.
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页码:311 / 318
页数:8
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