ISSN 2736-1756
Advanced Journal of Microbiology Research Vol. 2005
Available online at http://internationalscholarsjournals.org/journal/ajmr
© 2005 International Scholars Journals
Full Length Research Paper
Retention of-carotene in frozen carrots under varying conditions of temperature and time of storage
Debjani Dutta, Utpal Raychaudhuri, Runu Chakraborty*
Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata – 700032, India.
Accepted 15 August, 2004
Abstract
Carrots were blanched and stored in a freezer to study the retention of - carotene. Retention was found to be better in 3 min blanched samples than in 5 min ones. There was an increase in -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, -carotene, blanching, freezing, activation energy, storage time.