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

  • Debjani Dutta Department of Food and Biochemical Engineering, Jadavpur University, Kolkata – 700032, India.
  • Utpal Raychaudhuri Department of Food and Biochemical Engineering, Jadavpur University, Kolkata – 700032, India.
  • Runu Chakraborty Department of Food and Biochemical Engineering, Jadavpur University, Kolkata – 700032, India.
Keywords: Carrots, &#946, -carotene, blanching, freezing, activation energy, storage time

Abstract

Carrots were blanched and stored in a freezer to study the retention of β-carotene. Retention was found to be better in 3 min blanched samples than in 5 min ones. There was an increase in β-carotene content in carrots after 5 days at all storage temperatures: 0, –8, –14, and –18oC. Decrease was found to be insignificant compared to the initial value even after 80 days of storage time at –18oC and for 3 min blanch time.
Key Words: Carrots, β-carotene, blanching, freezing, activation energy, storage time.
African Journal of Biotechnology Vol.4(1) 2005: 102-103
Published
2005-03-24
Section
Articles

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eISSN: 1684-5315