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Journal of Food Science and Technology

, Volume 48, Issue 4, pp 520–524 | Cite as

Retention of carotenoids in orange-fleshed sweet potato during processing

  • B. VimalaEmail author
  • Bala Nambisan
  • Binu Hariprakash
Short Communication

Abstract

The retention of carotenoids was studied in the storage roots of ten sweet potato clones possessing different intensities of dark orange-flesh colour in four different processing methods—oven drying, boiling, sun drying and frying. The results indicated that the extent of retention varied with the method of processing. The highest retention was observed in oven drying (total carotenoids 90%–91% and β-carotene 89%–96%) followed by boiling (total carotenoids 85%–90% and β-carotene 84%–90%) and frying (total carotenoids 77%–85% and β-carotene 72%–86%). The lowest retention of total carotenoids (63%–73%) and β-carotene (63%–73%) was recorded in the sun drying method.

Keywords

Retention Carotenoids Orange-fleshed sweet potato Processing 

Notes

Acknowledgements

The work was supported by Life Science Research Board, Defense Research and Development Organization, Government of India. The authors also thank the Director, Central Tuber Crops Research Institute, Trivandrum for providing the infrastructure facilities.

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Copyright information

© Association of Food Scientists & Technologists (India) 2011

Authors and Affiliations

  1. 1.Central Tuber Crops Research InstituteThiruvananthapuramIndia

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