engleski

Effect of blanching, drying, freezing and storage on degradation of β-carotene in different fruits

Since biologically active carotenoids play a significant role in metabolism and because of the fact that its stability can be affected by various factors decomposition degree of beta- carotene of various kinds of fruits after drying, freezing, blanching as well as after drying and freezing of blanched fruits has been researched in order to prolong their consumption time -limit. The results of investigation reveal that the decomposition degree of beta carotene increases significantly with storage time. Depending on the kind of fruits, treatment and storage time in ranged from 6.10 to 68.74 percent. No significant differences have been found after a longer storage between blanched and non-blanched fruits, either dried or frozen.

degradation ; beta-caroten ; fruits

nije evidentirano