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Effect of processing on the absorption spectra of carotenoid pigments of Badami mango.

Ranganna, S. and Siddappa, G. S. (1961) Effect of processing on the absorption spectra of carotenoid pigments of Badami mango. Food Technology, 15. pp. 204-206.

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Abstract

Badami mango, used in the preparation of strained mango pulp and drum-dried custard powder, is a rich source of ßcarotene. Canning of mango pulp results in considerable changes in the absorption characteristics of the carotenoid pigments. Subsequent storage of the canned product causes similar changes. Partial neutralization of the acidity in the mango pulp and the heating involved in the cooking and drum-drying of the mango custard blend do not, however, have any such effect. The reflectance data and the over-all visible color of the pulp as well as of the custard powder do not alter much during storage.

Item Type: Article
Uncontrolled Keywords: Badami mango, carotenoid pigments, ß-carotene
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 14 Carotenoid Chemistry
600 Technology > 08 Food technology > 24 Fruits > 06 Mango
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Jul 2012 06:56
Last Modified: 23 Jul 2012 06:56
URI: http://ir.cftri.com/id/eprint/3986

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