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Effect of processing on the absorption spectra of carotenoid pigments of Badami mango.

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Title Effect of processing on the absorption spectra of carotenoid pigments of Badami mango.
 
Creator Ranganna, S.
Siddappa, G. S.
 
Subject 14 Carotenoid Chemistry
06 Mango
05 Processing and Engineering
 
Description Badami mango, used in the preparation of strained mango
pulp and drum-dried custard powder, is a rich source of ßcarotene.
Canning of mango pulp results in considerable changes
in the absorption characteristics of the carotenoid pigments.
Subsequent storage of the canned product causes similar changes.
Partial neutralization of the acidity in the mango pulp and the
heating involved in the cooking and drum-drying of the mango
custard blend do not, however, have any such effect. The
reflectance data and the over-all visible color of the pulp as well
as of the custard powder do not alter much during storage.
 
Date 1961
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/3986/1/Food_Technology_1961_15_%20204-206.pdf
Ranganna, S. and Siddappa, G. S. (1961) Effect of processing on the absorption spectra of carotenoid pigments of Badami mango. Food Technology, 15. pp. 204-206.