Effects of processing on pigments of certain selected vegetables

Archana, G. N. and Prakash, J. and Asha, M. R. and Chand, N. (1995) Effects of processing on pigments of certain selected vegetables. Journal of Food Quality, 18 (2). pp. 91-101.

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Official URL: https://doi.org/10.1111/j.1745-4557.1995.tb00365.x


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, bur between methods of heat treatment, 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 maturity 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.

Item Type: Article
Subjects: B Life Science > Food Science and Nutrition
Divisions: Department of > Food Science and Nutrition
Depositing User: Users 23 not found.
Date Deposited: 20 May 2021 08:26
Last Modified: 26 May 2022 09:37
URI: http://eprints.uni-mysore.ac.in/id/eprint/16507

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