EFFECTS OF PROCESSING ON PIGMENTS OF CERTAIN SELECTED VEGETABLES

被引：3

作者：

ARCHANA, GN ^{[1
]}

PRAKASH, J ^{[1
]}

ASHA, MR ^{[1
]}

CHAND, N ^{[1
]}

机构：

[1] UNIV MYSORE,DEPT STUDIES FOOD SCI & NUTR,MYSORE 570006,KARNATAKA,INDIA

来源：

JOURNAL OF FOOD QUALITY | 1995年 / 18卷 / 02期

关键词：

D O I：

10.1111/j.1745-4557.1995.tb00365.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of thermal processing and the pH of the cooking media were investigated on pigments of beet roots, carrots, fenugreek and tomatoes. The pH had a substantial effect on betanins and chlorophyll and marginal effects on beta carotene and lycopene. Heat treatments affected some of the pigments, bur between methods of heat treatment, i.e., pressure cooking or steam cooking, variations were not generally encountered. Batch-to-batch variations were observed in certain pigments, which may be due to the level of maturity of the vegetable varieties and production variables. Sensory analysis of samples revealed a large variation in responses of panelists. There was a close correlation between instrumentally measured and visually analyzed color parameters, the largest effect was due to the cooking media treatment.

引用

页码：91 / 101

页数：11

共 13 条

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