Pigment Changes in Fried Dough Containing Spinach Powder During Storage in the Dark
2003
Kim, M. P (Maksim Pavlovich) | Lee, J. | Choe, E.
Changes in chlorophyll and carotenoid contents of fried dough supplemented with spinach (Spinacia oleracea) powder were investigated during storage. Flour dough containing spinach powder was fried in soybean oil at 160 °C for 1 min and stored in a glass bottle at 60 °C incubator in the dark up to 12 d. Chlorophyll contents decreased with storage time, whereas pheophytin contents increased followed by decrease. Decomposition of chlorophyll a was faster than that of chlorophyll b. Carotenoids were decomposed during storage; however, the decomposition rate was lower than that of chlorophylls. Decrease in carotene contents with storage time was slower than that in xanthophylls.
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