Retention Of Beta-carotene Research Articles

Beta-Carotene Retention and Consumer Acceptability of Selected Products Made from Two Provitamin-A Maize Varieties.

A study was carried out to determine beta-carotene retention and acceptability of selected products made from two provitamin-A maize varieties grown in Malawi, namely, MH43A and MH44A. Beta-carotene retention in the provitamin-A maize products was determined by using a "completely randomised block design" (CRBD) whereby the maize varieties (replicates) were treated as fixed blocks, and similar treatments (analytical tests) were applied in each block. Acceptability of the provitamin-A maize products was determined in 6 to 23-month-old children and their caregivers using a cross-sectional design. Results showed that in three maize products, namely, porridge, maize meal, and fermented maize beverage, there was an increase in beta-carotene, with apparent retentions of 111.13%, 170.27%, and 138.22% for MH43A and 156.50%, 207.13%, and 126.17% for MH44A varieties, respectively. Results on pregerminated maize flour produced from MH43A and MH44A maize varieties showed lower beta-carotene apparent retention values of 63.3% and 84.7%, respectively. Results on acceptability showed that most of the caregivers (47.1%) preferred porridge prepared from MH43A flour compared to porridge prepared from MH44A (30.6%) and the control variety (MH26-white maize) (22.4%). For roasted maize, roasted white maize grains (49.6%) were more preferred compared to the two provitamin-A varieties. Results on acceptability with respect to children showed that most children (63.5% and 53.7%) who tested MH43A and MH44A porridge, respectively, consumed all the porridge. Results from this study have shown that there is a high acceptability of provitamin-A maize porridges amongst children prepared from MH43A (55.5%) and MH44A (51.9%) maize varieties. The study therefore recommends that provitamin-A maize varieties should be promoted through appropriate preparation methods that ensure high beta-carotene retention to address vitamin-A deficiency.

Effect of Treatment on the Beta Carotene Retention of Orange Fleshed Sweet Potato Varieties grown in Hawassa, Ethiopia

Effect of Treatment on the Beta Carotene Retention of Orange Fleshed Sweet Potato Varieties grown in Hawassa, Ethiopia

Impact of Processing on Retention of Beta Carotene of Sweet Potatoes

The study was carried out to evaluate the impact of processing on retention of beta-carotene of sweet potatoes. Eight cultivars of sweet potatoes were used in the study; among which four cultivars were of orange-fleshed varieties viz. ‘CIP 440012’, ‘CIP 440015’, ‘CIP 440267’ & ‘CIP 440021’, and four cultivars were of white fleshed varieties viz. Lamatar White, Balewa Red, Sangachowk Red and Barbote White. The proximate composition and micronutrient composition of eight cultivars of raw sweet potatoes were determined. The carotene content of sweet potato cultivars was also calculated. Finally, the retention of carotene content in sweet potato cultivates under various processing methods (viz. boiling for 30 minutes at 100°C, baking in a microwave oven at 200°C for 30 minutes and drying in a cabinet dryer for 12 hours at 60°C) was observed. The orange fleshed varieties (CIP cultivars) had the greater proximate composition than the white fleshed varieties (local cultivars). The micronutrient composition of orange fleshed sweet potatoes and white fleshed varieties were similar. But the carotene content of the orange fleshed varieties was greater; ranging from 14.43-22.11 mg/100gm. The white fleshed varieties had a low carotene concentration of 0.70-1.83 mg/100gm. The retention of carotene content was observed higher in the boiling process (79%-89%) followed by baking (56%-78%) and least in drying (44%-67%). Also, the orange fleshed varieties had a better retention capability than white fleshed varieties in all the processing methods. Thus, orange fleshed sweet potatoes had a better nutrient profile with higher retention capabilities.

Nutrient Degradation in Baked or Air-Fried Sweet Potato Chips

Abstract Objectives The project tested the hypothesis that baked sweet potato chips will retain nutrients and can be produced with lower fat than commercially prepared fried chips. Sweet potato is a staple food that is a good source of dietary fiber, copper, manganese, antioxidants, vitamins C, A, B6, and E and is low in calories and fat. Orange-fleshed sweet potato is a good source of beta-carotene, a vitamin A precursor. Due to its nutritional benefits, demand is increasing and a growing market has created a variety of sweet potato products. Beta-carotene is a heat, light, oxygen labile molecule that can be used as a marker for nutrient degradation when sweet potato is heat-processed. Most commercial sweet potato chips are fried in oil, which helps to lower the glycemic index, but may also lower the nutrient density in the higher calorie product. Our goal is to test newer methods for making baked sweet potato chips with commercially available air-fryers and compare the products to chips baked with conventional and convection ovens. Methods Sweet potato chips were prepared from fresh commercially purchased Covington sweet potatoes cut into 3 mm slices with a semi-automatic food slicer. The slices were lightly sprayed with a vegetable oil aerosol and cooked in air fryers for 15 min at 400°F (204°C), in convection ovens for 15 minutes at 415°F (213°C), and in conventional oven at 400°F for 20 minutes. Crispness was determined by a 3-point bending test. Results The fresh sweet potato contained 22% DM and the chips averaged 70% DM after cooking in air fryers, 60% DM after cooking in convection ovens, and 64% DM after cooking in conventional oven. Beta-carotene content was 24.2 ± 4.5 mg/100 g DM in the fresh sweet potato, and decreased to an average 7.6 ± 1.9 mg/100 g DM in the air-fried chips, 14.1 ± 4.1 mg/100 g DM in the chips cooked in the convection ovens, and 6 ± 1.7 mg/100 g DM in the conventional oven. The rheological test found the chips with greater beta-carotene retention from the convection oven to be less crisp and have less charring than chips made in the air fryer or in the conventional oven. Conclusions Air frying technology shows promise for making low-fat sweet potato chips but nutrient degradation may still be an issue that needs further research. Funding Sources NC Agricultural Foundation.

Effect of high concentrated sucrose on the stability of OSA-starch-based beta-carotene microcapsules

Beta-carotene (BC) microcapsules based on OSA-starch emulsions with different amount of sucrose were prepared to investigate the effects of sucrose on the physicochemical stability of BC microcapsules. BC loading amount, storage retention and particle size of water reconstituted microcapsules and emulsion before spray drying were studied. With the sucrose ratio increased in the wall material, the storage retention of the microcapsules powder and reconstituted powders increased as well. The free volume of the wall material decreased with increased sucrose ratio according to the SEM. Glass transition temperatures of the wall materials, the relative distribution of OSA-group in the powder determined by confocal Raman spectra microscope and the storage retention of BC of the water reconstituted microcapsules were also determined to interpret the mechanism of sucrose acting on the oxygen barrier effects of the wall materials. Phase separation was occurred in the high sucrose ratio group which probably the reason that the chemical stability of was increased. We also found that high ratio of sucrose can help to increase both physical and chemical stability of the water reconstituted microcapsules.

Development and sensorial acceptance of biofortified cassava snack

Cassava is the food base for millions of people in tropical Africa, Latin America and Asia. However, cassava commercial varieties are deficient in vitamin A and the consumption of biofortified cassava, which has a higher concentration of Beta-carotene in the roots, represents an alternative to prevent this deficiency. Dehydrated products are an integral part of many consumers’ diet, which have preferred healthier and lower calorie foods. This study aimed to develop a dehydrated product of cassava (dehydrated chips) from biofortified varieties. The dehydrated chips were elaborated from the following biofortified cassava genotypes: BRS Dourada, BRS Gema de Ovo, BRS Jari and hybrid 2003 14-11. For obtaining the dehydrated chips, cassava roots were washed, sanitized, peeled, sliced to a thickness of 0.8 mm, blanched and dehydrated at 65 °C. First, dehydrated chips were prepared with no added flavoring, from roots of four cassava genotypes harvested at 12 months after planting, in order to select the two most suitable for dehydrated chips production based on sensory acceptance. In the second stage, dehydrated chips were produced with the addition of onion and parsley flavoring, from the two genotypes selected in the previous step. The BRS Jari variety and hybrid 2003 14-11 showed highest total carotenoid content, 10.54 ?g g g-1 and 6.92 ?g g g-1, respectively, and Beta-carotene, 8.93 ?g g g-1 and 4.98 ?g g g-1, respectively. For carotenoids and Beta-carotene retention there was no significant difference among the dehydrated chips prepared with four biofortified cassava genotypes, which showed average values of 76% and 67%, respectively. Dehydrated chips made with the BRS Jari and hybrid 2003 14-11 had highest average for flavor attribute and did not differ on the crispness and overall acceptance and classified between "like slightly” and "like moderately”. Despite the addition of "onion and parsley" flavoring, there has been no greater acceptance by consumers. Dehydrated cassava chips made with the BRS Jari variety and the hybrid 2003 14-11 showed good sensorial acceptance and higher total carotenoid and Beta-carotene contents, thus being biofortified varieties suitable for the elaboration of this product.

Effect of microwave blanching and brine solution pretreatment on the quality of carrots dried in solar‐biomass hybrid dryer

The effect of microwave blanching time (0–3 min), followed by dipping in brine solution (sample to solution ratio 0–4) prior to drying of carrot slices and shreds in solar-biomass hybrid dryer on the final moisture content of the samples, drying rate, rehydration ratio, color change, textural firmness change, and beta carotene content was studied using two-factor 3 level factorial design. Pretreatment parameters were optimized using response surface methodology. As the microwave blanching time increased, there was an increase in the drying rate, rehydration ratio, and beta carotene content, with minimum changes in textural firmness, color, and final moisture content. Increase in brine solution to sample ratio impacted the drying rate and beta-carotene content in the samples, positively. Microwave blanching time of 3 min and brine solution to sample ratio of 2 were found to be the optimum pretreatment parameters for drying of carrot slices and shreds. Practical applications Solar energy is abundantly available in tropical countries like India and this renewable energy can be utilized to preserve food materials, economically. Carrots being seasonal in nature require be drying and preserving for further use during off seasons, and potential of a solar-biomass hybrid dryer can be tapped to reduce the energy requirement for a high energy requiring processing operation like drying. The study recommends pretreatments to carrot slices and shreds like dry microwave blanching, followed by brine solution dipping of carrot slices and shreds for better quality in terms of faster moisture removal leading to lower drying period, beta-carotene retention, better rehydration characteristics as compared to control samples, where no such pretreatments were given. This recommendation can be very well be utilized to reduce the energy demand in food processing industry.

Beta-carotene chemical stability in Nanoemulsions was improved by stabilized with beta-lactoglobulin-catechin conjugates through free radical method.

Beta-lactoglobulin (BLG)–catechin conjugates were prepared by a free radical method and investigated with sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), electrospray ionization–mass spectrometry (ESI-MS), and far-UV circular dichroism (CD). Covalent binding between BLG and catechin were confirmed with SDS-PAGE and ESI-MS. About 93% of beta-lactoglobulin was conjugated with catechin or catecin fragments according to the gel intensity analysis software. Far-UV CD results showed that the content of β-sheet decreased with a corresponding increase in unordered structures after grafting. Both nanoemulsions with mean particle size between 160 and 170 nm were prepared. Both the rate of particle growth and the total beta-carotene (BC) loss at 50 °C were significantly greater than at 4 and 25 °C. The retention rates of BC in nanoemulsions were 27.8% and 48.6% for BLG and BLG–catechin conjugates, respectively, after 30 days of storage at 50 °C. The BC retention encapsulated in nanoemulsion was significantly improved using BLG–catechin conjugates, compared with BLG alone. The increase of BC retention in nanoemulsions encapsulated with BLG–catechin conjugates was due to the significant improvement of antioxidative properties (reducing power, free radical scavenging activity, and hydroxyl radical scavenging activity) of BLG after covalent binding with catechin. The results indicated that the proteins modified with polyphenols can be widely used in a labile bioactive compounds encapsulation delivery system.

Chemical characterization and evaluation of the antioxidant potential of gabiroba jam (Campomanesia xanthocarpa Berg)

Four formulations of gabiroba jam were processed, and their physicochemical and functional characteristics, rheological profile and jam acceptance were assessed. The physicochemical and chemical characteristics evaluated were water activity, titratable acidity, pH, reducing and non-reducing sugars, proteins, ashes, dietary fibers, color, and firmness. For functional analyses of the formulations, vitamin C, phenolic compounds and carotenoid contents were determined. The ABTS + and DPPHmethods were employed to evaluate the antioxidant potential. Rheological analysis was performed in a HAAKE RS 75 Rheoestress rheometer with a plate/plate sensor. The flow curve behavior was adjusted using the Power Law and Herschel-Bulkley models. Sensory analyses were performed by 52 untrained testers using a 9-point structured hedonic scale. The content of total phenolic compounds in the jam was between 322.09 and 728.48 mg 100 g -1 . The variation of vitamin C content was 97.39 to 123.39 mg 100 g -1 . The samples also showed good retention of beta carotene. All samples showed a higher storage modulus (G') than loss (G) Thsensory evaluation revealed a satisfactory acceptance of the gabiroba jam formulations.

Effect of relative humidity on the store stability of spray-dried beta-carotene nanoemulsions

In order to overcome the limitations of liquid-base emulsion system, beta-carotene nanoemulsions stabilized by modified starch were spray-dried to powders after the emulsification process. The powders showed a good dissolution in water and the reconstituted emulsions had similar particle sizes with the fresh nanoemulsions. A 30 days storage test was carried out to investigate the effect of relative humility (RH) on the storage stability of beta-carotene powders at 25.0 °C. The beta-carotene degradation profiles over time were found to fit well with a Weibull model and also closely related to the film property of the matrix, moisture sorption property and glass transition temperature of the powder. The results showed that modified starches with lower film oxygen permeability had a higher retention of beta-carotene during storage. The glass transition temperature of powder in different RH also affected the rate of beta-carotene degradation. Overall these results provide useful information for choosing wall materials and storage conditions to protect nutraceuticals in delivery systems.

Use of kitchen steel wool as oxygen absorber improves storage retention of beta-carotene in solar-dried vegetables

 Vitamin A deficiency remains a major health concern in developing countries whereas the season availability of vegetables could provide for vitamin A. Dehydration is widely used to preserve dark green leafy vegetables (DGLV) but storage in normal atmosphere condition losses beta-carotene by oxidation, therefore requiring use of an oxygen absorber. The study examined use of kitchen steel wool as an oxygen absorber in reducing the loss of beta-carotene content in three indigenous DGLVs that were solar dried and stored for a period of 168 days in four different packing conditions. Fresh vegetables contained between 781.94 to 1047.42 μg/g dry matter (DM) beta-carotene, reducing significantly (p=0.01) to between 653.63 to 712.99 μg/g DM after dehydration. Steel wool oxygen absorber significantly improved (p = 0.02) beta-carotene retention, recording a loss of 19.5 to 37.6% compared to 47 to 72% in normal conditions. Storage of DGLVs under kitchen steel wool oxygen absorber preserves vegetables and retains high levels of beta-carotene.

Changes in microstructure, beta carotene content and in vitro bioaccessibility of orange-fleshed sweet potato roots stored under different conditions

Orange-fleshed sweet potatoes {OFSP} (Ipomoea batatas (L.) Lam) contain high levels of beta carotene, an important provitamin A carotenoid. Stored sweet potato roots undergo many physiological changes that affect their beta carotene content and bioaccessibility as well as the tissue microstructure. This study investigated the changes in microstructure, beta carotene content and in vitro bioaccessibility of stored OFSP roots. Roots of two varieties of OFSP, Ejumula and SPK004/6/6 were each stored under the following conditions: in a pit (17-21 oC, RH 90-100%), saw dust (19-23oC, RH 86- 100%), dark room (24.5-28 oC, RH 68-100%) and ambient (24-27 oC, RH 68-100%). Samples were drawn monthly from each of the storage treatments and analyzed for changes in beta carotene content, in vitro bioaccessibility and tissue microstructure. Stored roots of Ejumula variety contained significantly more (P 0.05) beta carotene than those of the SPK004/6/6 variety. There was no significant difference (P 0.05) between varieties in regards to beta carotene bioaccessibility. Roots stored in pits retained higher beta carotene content compared to roots stored under other conditions. In vitro bioaccessibility was significantly higher (P 0.05) in roots stored in pits compared to roots stored under saw dust, dark room and ambient conditions. Samples of OFSP roots stored under ambient and dark room conditions retained the least amount of beta carotene and had the least amount of bioaccessible beta carotene. There was an increase in the level of cell wall lignification during storage of OFSP. The extent of lignification varied with storage method used. The roots stored under ambient and dark room conditions showed higher levels of lignification compared to those stored under sawdust and in pits. There were no differences in lignification between the different varieties studied. The study shows that storage of OFSP roots using methods that maintain low temperatures leads to higher retention of beta carotene and maintains higher in vitro bioaccessibility.Key words: Storage, beta carotene, bioaccessibility, microstructure

Impact of Style of Processing on Retention and Bioaccessibility of β-Carotene in Cassava (Manihot esculanta, Crantz)

We previously demonstrated that the quantity of beta-carotene (BC) partitioning in mixed micelles during simulated small intestinal digestion, i.e., the bioaccessibility, of boiled cassava is highly correlated with the BC content of different cultivars. However, cassava is also traditionally prepared by fermentation and roasting. These different methods of preparation have the potential to affect both the retention and bioaccessibility of BC. Here, we first compared retention of BC in boiled cassava, gari (fermentation followed by roasting), and fufu (fermentation followed by sieving and cooking into a paste) prepared from roots of three cultivars. BC content in unprocessed cultivars ranged from 6-8 microg/g wet weight, with cis isomers accounting for approximately one-third of total BC. Apparent retention of BC was approximately 90% for boiled cassava and fufu. In contrast, roasting fermented cassava at 195 degrees C for 20 min to prepare gari decreased BC content by 90%. Retention was increased to 63% when temperature was decreased to 165 degrees C and roasting was limited to 10 min. Processing was also associated with a decline in all-trans-BC and concomitant increase in 13-cis-BC. The efficiency of micellarization of all-trans and cis isomers of BC during simulated digestion was 25-30% for boiled cassava and gari and independent of cultivar. However, micellarization of BC isomers during digestion of fufu was only 12-15% (P < 0.05). These differences in retention and bioaccessibility of BC from cassava products prepared according to traditional processing methods suggest that gari and fufu may provide less retinol activity equivalents than isocaloric intake of boiled cassava.

Retention of Provitamin A Carotenoids in High β-Carotene Maize (Zea mays) During Traditional African Household Processing

High beta-carotene maize, biofortified with beta-carotene through plant breeding, is being developed as a cost-effective, sustainable agronomic approach to alleviating the problem of vitamin A deficiency in Africa. We used high beta-carotene maize (10.49+/-0.16 microg beta-carotene/g) to prepare traditional maize porridges and compared the carotenoid contents in the following: (1) whole kernels; (2) wet milled flour; (3) wet milled flour, fermented; (4) wet milled flour, cooked; (5) wet milled flour, fermented and cooked. The cumulative losses of beta-carotene in the final, cooked products were 24.5% (95% CI 22.8-26.2%) and 24.8% (95% CI 23.1-26.5%), for the fermented and unfermented porridges, respectively. Thus, fermentation, a traditional technology with documented nutritional and other health benefits, does not adversely affect the retention of beta-carotene in porridges prepared with high beta-carotene maize. The relatively good retention of beta-carotene during traditional maize processing provides additional experimental support for the feasibility of maize biofortification as a means to alleviate vitamin A deficiency.

Changes in Beta-Carotene, Ascorbic Acid and Sensory Properties in Fermented, Solar-Dried and Stored Cowpea Leaf Vegetables

This study was conducted to determine the effect of fermentation, solar drying and packaging on the nutritional, sensory and keeping properties of cowpea leaf vegetables. The cowpea leaves were purchased from the local markets, sorted to remove the blemished, leaves and foreign materials, washed in running tap water then drained. The vegetables were divided into three batches of 16kg. One batch was heat treated in hot water for 3 minutes then cooled to ambient temperatures, drained and solar-dried. The second portion was acidified to a pH of 3.8, heat-treated, and then solar dried. The third portion was fermented for 21 days, heat-treated, and then solar dried. The three batches of vegetables were spread at different times on drying trays at the rate of 4kg/m2 and dried in a solar drier to approximate moisture content of 10%. The dried vegetables were packaged in either polyethylene bags or Kraft company paper bags and stored for three months at 18o C, 22o - 26o C or 32o C. Fermentation, heat-treating and drying of vegetables retained substantial levels of the vitamins: beta-carotene 91% and ascorbic acid 15%. Storage of the dried vegetables led to loss in both vitamins. The retention of beta-carotene and ascorbic acid at the end of storage, were 23% - 52% and 4% - 7% respectively, depending on storage conditions. Samples stored at 32o C had the highest losses, while those stored at 18o C had the lowest in both vitamins. Samples stored in Kraft paper bags had the highest losses in both vitamins. The duration and temperature of storage and the packaging material did not have significant effect on the sensory attributes of the dried vegetables. Increased acceptability of the fermented-dried vegetables in rural communities would assist in alleviating micronutrient malnutrition, help in dealing with the issue of seasonality and increase food security especially during the dry season.

Effect of processing on beta-carotene content in forest green leafy vegetables consumed by tribals of south India

Forest green leafy vegetables (GLVs) collected and consumed by tribals of Andhra Pradesh, south India were processed following the methods used by the tribals and analyzed for total carotenoids (TC) and beta-carotene (BC) contents using high performance liquid chromatography (HPLC). Boiling GLVs in a large amount of water (1:2) with or without draining off the water is the common practice followed by the tribals prior to product preparation. Effect of boiling on percent retention of BC in 46 GLVs showed a wide variation of 6 to 97 percent. Among the traditional products of the tribals with GLVs, curry prepared with cooking water retained was found to have the maximum retention of BC followed by that shallow fried or ground to make chutney. GLVs cooked with tamarind extract showed the least retention (0.42–3.52%) of BC. However, some of the forest GLVs were found to be more stable to heat in that they retained maximum (75 to 98%) BC after heat processing and also had high vitamin A activity.

Changes in beta-carotene and ascorbic acid content of fresh amaranth and fenugreek leaves during storage by low cost technique.

Leafy vegetables are highly perishable and their shelf life depends on duration and conditions of storage. A low cost storage structure was used to extend the shelf life of amaranth and fenugreek and their quality was evaluated on the basis of retention of beta-carotene, ascorbic acid and chlorophyll during storage. Losses of beta-carotene ranged from 46.5 to 85.0% for amaranth and 24.0 to 73.0% for fenugreek depending on duration and conditions of storage. Similarly ascorbic acid retention varied from 9-32% for amaranth and 23-80% for fenugreek. Results showed that the degradation of quality parameters was faster at ambient conditions and packaging of leaves in low density polyethylene bags was beneficial in improving shelf life and nutritive value. Low cost storage structure was similar to low temperature storage for retention of beta-carotene, ascorbic acid, chlorophyll content and enhancement of shelf life.

Retention of quality characteristics of dehydrated green leaves during storage.

Green leafy vegetables are the most underexploited class of vegetables despite high nutritional value. Reports on nutritional composition and storage of some of the fresh leaves are available but the storage behavior of dehydrated leaves apparently has not been studied. Therefore, in the present study, two green leafy vegetables, savoy beets (Beta vulgaris var. bengalensis) and fenugreek (Trigonella foenum graecum) were dehydrated in a low temperature drier and stored for 9 months under ambient and cold stored conditions after packaging in single or double layers of high density polyethylene film (200 gauge). The quality was determined on the basis of retention of beta-carotene, ascorbic acid and chlorophyll, and the extent of browning during storage. Retention of these quality characteristics depended on the crop and storage conditions. Double packed and cold stored samples of fenugreek retained 67% beta-carotene, whereas savoy beet leaves retained only 57% of the initial beta-carotene under similar conditions. Similarly, higher retention of ascorbic acid and chlorophyll, and lower browning was observed in double packed, cold stored samples. Results indicated the efficacy of double packed and cold stored samples over other combinations.

Effect of low-cost storage and packaging on quality and nutritive value of fresh and dehydrated carrots

Effects of low-cost packaging and storage on quality and retention of beta-carotene and ascorbic acid in fresh and dehydrated carrots were investigated. Fresh carrots were packaged in ventilated LDPE and Netlon bags and stored in ambient (22-37.5C, 35-80% RH), cool (17-21C, 90-95% RH) or cold (7.5-8.5C, 70-75% RH) conditions for 0-20 days. Blanched and dried carrot slices which had been dehydrated to 7-9% moisture content were packaged in single and double layers of HDPE bags and stored in ambient (15-37.5C, 40-85% RH) or cold (7.5-8.5C, 70-75% RH) conditions for 0-9 months. Results showed that Netlon-packaged fresh samples stored in ambient conditions spoiled after 3 days of storage, while cool storage of fresh Netlon-packaged samples led to spoilage after 20 days. LDPE-packaged carrots stored in both cool and cold conditions spoiled after 20 days. beta-Carotene and ascorbic acid levels in fresh carrot samples decreased during storage, while electrolyte leakage increased. Blanching and drying of carrot slices resulted in a significant decrease of beta-carotene and ascorbic acid; these levels decreased further during storage of dehydrated samples, although retention of beta-carotene and ascorbic acid was improved and browning was reduced in those samples packaged in double layers of HDPE and subjected to cold storage.

Retention and storage stability of beta-carotene in dehydrated drumstick leaves (Moringa oleifera)

Drumstick leaves (Moringa oleifera) procured from home gardens were shade dried after steam blanching or after steam blanching followed by sulphiting in 0.2% potassium metabisulphite solution and were stored in polythene containers having double lids for three months. The samples were analyzed for total carotene, beta-carotene and ascorbic acid in the fresh form, immediately after drying and on 30, 60 and 90 days of storage. Analysis of fresh leaves revealed that they contained 27.1 mg of total carotene, 17.4 mg of beta-carotene, and 143.6 mg of ascorbic acid per 100 g. Sulphiting in addition to blanching was more effective in the retention of beta-carotene immediately after dehydration (72% vs. 59%) and at the end of one month of storage (64% vs. 51%) but not at the end of 90 days of storage (53% vs. 47%). The shade-dried drumstick leaves when rehydrated and incorporated into recipes suffered further losses of beta-carotene, which were smaller in recipes that involved steaming and shallow frying (27% and 31%) but greater in recipes that involved repeated boiling and stirring (65%). All recipes were rated as highly acceptable and two of them per one serving provided the full RDA for pre-school children. Thus dehydrated drumstick leaves have the potential to serve as a valuable source of beta-carotene in the diets of the population in India and other developing countries.