Effect of storage on β-carotene content and microbial quality of dehydrated carrot products
2013
Singh, Pratibha | Kulshrestha, Kalpana | Kumar, Sudhir
The study analysed the influence of dehydration and preparation method on β carotene content and microbial quality of fresh carrots and dehydrated carrot products during storage period up to six months in three different packaging materials at room temperature. The β-carotene content reduces as the storage progresses. The aluminium laminated pack (ALP) retained higher β-carotene content after six months followed by plastic jar and glass jar.
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Эту запись предоставил National Agricultural Library