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Stability of β-Carotene in Pumpkin Flour Fortified Vermicelli.
Balaswamy, K. and Prabhakara Rao, P. G. and Sulochanamma, G. and Nagender, A. and Sathiya Mala, K. (2022) Stability of β-Carotene in Pumpkin Flour Fortified Vermicelli. The Indian Journal of Nutrition and Dietetics, 59 (3). pp. 310-322.
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Abstract
Colour is one of the important attributes which influences the acceptance of a food product. Carotenoids are a class of compounds which impart colour into food products. The micronutrient in the fresh pumpkin such as carotene was found to be in good amounts (8 mg /100 g), while minerals such as P (27.8 mg/100 g) and Fe (1.5 mg/100 g) were present in considerable amounts. In the present study, attempts were made to store the carotene rich pumpkin flour (PF) at both ambient and refrigerated temperature for 6 months and its application in the preparation of vermicelli. The PF and PF fortified vermicelli samples were evaluated for the stability of β-carotene during storage. It was observed that at 4°C, the retention of β-carotene in PF was 25.5% at 6 months, while at 30°C, the retention was 11.45% for the same duration. The retention of β-carotene in vermicelli was higher at higher levels of PF incorporation (85.19%) as compared to lower levels of application (6.35%). However, a significant decrease in carotene during storage was observed in both PF incorporated vermicelli and PF stored under both refrigerated and ambient conditions.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Pumpkin flour, vermicelli, β-carotene, ERH studies, proximate composition, storage |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 04 Vitamins 600 Technology > 08 Food technology > 23 Vegetables 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | CFTRI Resource Centres > Hyderabad |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 17 Feb 2023 11:50 |
| Last Modified: | 17 Feb 2023 11:50 |
| URI: | http://ir.cftri.res.in/id/eprint/16084 |
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