Effect of Acidified Processing and Storage on Carotenoids (Provitamin A) and Vitamin C in Mung Bean Sprouts
- 1 September 1981
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 46 (5) , 1464-1466
- https://doi.org/10.1111/j.1365-2621.1981.tb04199.x
Abstract
Blanching of mung bean sprouts has little effect on total carotenoids and β‐carotene. Canned sprouts stored at RT for 6 months lost smaller amounts of total and ‘active’ carotenoids compared with bottled sprouts. Blanching resulted in approximately 50% loss of vitamin C in fresh mung bean sprouts but storage temperatures alone produced little change in vitamin C.Canned sprouts stored at RT for 6 months contained only 30% of the vitamin C of stored bottled sprouts. Fresh mung bean sprouts contained 19 μg 100 g−1β‐carotene and 15 mg 100 g−1 vitamin C.This publication has 5 references indexed in Scilit:
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