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Effects of processing on pigments of certain selected vegetables.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/4076/
 
Title Effects of processing on pigments of certain selected vegetables.
 
Creator Archana, G. N.
Jamuna, Prakash
Asha, M. R.
Nagin, Chand.
 
Subject 23 Vegetables
03 Cooking-Recipes
05 Processing and Engineering
 
Description The effects of thermal processing and the pH of the cooking media were
investigated on pigments of beet roots, carrots, fenugreek and tomatoes. The pH
had a substantial effect on betanins and chlorophyll and marginal effects on beta
carotene and lycopene. Heat treatments affected some of the pigments, but
between methods of heat ueatment, i.e., pressure cooking or steam cooking,
variations were not generally encountered. Batch-to-batch variations were
observed in certain pigments, which may be due to the level of maturily of the
vegetable varieties and production variables. Sensory analysis of samples
revealed a large variation in responses of panelists. There was a close
correlation between instrumentally measured and visually analyzed color
parameters; the largest effect was due to the cooking media treatment.
 
Date 1995
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://ir.cftri.com/4076/1/Journal%20of%20Food%20Quality%2018%20%281995%29%2091-101.pdf
Archana, G. N. and Jamuna, Prakash and Asha, M. R. and Nagin, Chand. (1995) Effects of processing on pigments of certain selected vegetables. Journal of Food Quality, 10 (2). pp. 91-101.