Stability of carotenoids in freeze dried papaya (Carica papaya)
- 1 April 1983
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 18 (2) , 177-181
- https://doi.org/10.1111/j.1365-2621.1983.tb00258.x
Abstract
Summary: Effect of water activity (aw) and storage temperature on the degradation of carotenoids in relation to keeping quality of freeze dried papaya is reported. Carotenoids were found to be most stable at 0.33 aw and both below and above this level their rate of destruction was higher. Above 0.40 aw browning limited the storage life. Freeze dried papaya has maximum stability between 0.22‐0.33 aw.Keywords
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