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Effects of processing on pigments of certain selected vegetables.

Archana, G. N. and Jamuna, Prakash and Asha, M. R. and Nagin, Chand. (1995) Effects of processing on pigments of certain selected vegetables. Journal of Food Quality, 10 (2). pp. 91-101.

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Abstract

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, but between methods of heat ueatment, 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 maturily 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.

Item Type: Article
Uncontrolled Keywords: thermal processing, cooking media, vegetables, pigments
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 03 Cooking-Recipes
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 May 2016 07:35
Last Modified: 25 Sep 2018 11:06
URI: http://ir.cftri.com/id/eprint/4076

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