Stability of Carotene in Dehydrated Carrots Impregnated With Antioxidants

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Abstract
The results of about 30 tests of various antioxidants on blanched dried carrots are reported. Slices blanched in steam were soaked for 5 min. in antioxidant solns. They were dried in a dehydrator at about 60[degree]C to a moisture con-tent of about 6% and were ground to pass a 20-mesh screen. Half the granules were stored at 40 [degree]C and half stored at room temp. in darkness. Pigment conc. was measured on an Evelyn colorimeter. Standards for comparison were also prepd., in dist. water or 40% ethanol. The carotenoids were stabilized by certain of the antioxidants. In general, those which were effective at 40 [degree]C were also effective at room temp. The effectiveness of 0.1% pyrogallol plus 0.1% Na2S2O5 was markedly greater than that of any other subst. It kept the carotene content at 79% after 4 months'' storage. Color retention was good, and no unpleasant odor developed. There was a good correlation between odor and carotenoid degradation. Samples with a high carotene content retained a pleasant smell. Carotenoids in dried or undried carrots were most stable in winter.