ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The combined effect of salt, acetic acid, and pasteurization temperature on the retention of carotenoids in canned pickled carrots and green jalapeño peppers was studied by a central composite design. The results were analyzed by response surface methodology. The carotenoid standards were obtained by open column chromatography and the quantitation was done by HPLC. Only the main carotenoids were quantified: α- and β-carotene in carrots and α-, β-carotene, lutein, and violaxanthin in peppers. After analyzing the experimental results and the restrictions of the Mexican Regulations, 2% NaCl and 2% acetic acid concentrations were recommended. The optimal pasteurization conditions were 70 °C/12.45 min for carrots and 83 °C/5.2 min for peppers.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2001.tb04611.x
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