Retention of beta -carotene in frozen carrots under varying conditions of temperature and time of storage

Carrots were blanched and stored in a freezer to study the retention of beta -carotene. Retention was found to be better in 3 min blanched samples than in 5 min ones. There was an increase in beta -carotene content in carrots after 5 days at all storage temperatures: 0, -8, -14, and -18 degree C. De...

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Bibliographic Details
Published in:African journal of biotechnology 2005-01, Vol.4 (1), p.102-103
Main Authors: Dutta, D, Raychaudhuri, U, Chakraborty, R
Format: Article
Language:English
Subjects:
Daucus
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Summary:Carrots were blanched and stored in a freezer to study the retention of beta -carotene. Retention was found to be better in 3 min blanched samples than in 5 min ones. There was an increase in beta -carotene content in carrots after 5 days at all storage temperatures: 0, -8, -14, and -18 degree C. Decrease was found to be insignificant compared to the initial value even after 80 days of storage time at -18 degree C and for 3 min blanch time.
ISSN:1684-5315
1684-5315