Investigating carotenoid loss after drying and storage of

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230 References Owori, C. and Agona, A. (2003) Assessment of sweetpotato cultivars for suitability for different forms of processing. In Sweetpotato Post-Harvest Assessment. Experiences from Tanzania. Edited by Rees, D., van Oirschot, Q. and Kapinga, R. Natural Resources Institute, University of Greenwich. Owori, C. B., Lemaga, R.O.M., Mwanga, A., Namutebi and Kapinga, R. (2007) Sweetpotato recipe book: sweetpotato processed products from Eastern and Central Africa. African Crop Science Society, Kampala, Uganda. 93pp. Oyunga, M.A., N’gan’ga, N.M. and Olayo, J.A. (2000a) Sweetpotato processing for improved Vitamin A intake: Gender implications and potential for sustainable technology adoption in Siaya District, Kenya. Proceedings of the 5 th Triennial Congress of the African Potato Association Kampala, Uganda. May 29–June 2, 2000. pp. 491-495. Oyunga-Ogubi,M.A., Ng’ang’a N.M. and Oudia, M.I (2000b) Potential market for vitamin A-rich sweet potato products for improved nutrition and food security in rural households of Siaya district, Kenya. In Newsletter Sight And Life. Activity Reports 2000. IVACG Meeting, Hanoi. Pérez-Gálvez, A., Jarén-Galán, M., Mínguez-Mosquera (2005) Impact of the increased thermal processing on retinol equivalent values of paprika oleoresins. Journal of Food Engineering 71, 379-385. Pinheiro-Santana, H.M., Stringheta, C.C., Cardoso S.C., Paez, H.H., de Queiroz, VM. (1998) Evaluation of total carotenoids, α- and β-carotene in carrots (Daucus carota L.) during home processing. Ciencia e Tecnologia de Alimentos 18 (1). doi: 10.1590/S0101- 20611998000100009 Print version ISSN0101-2061. http://www.scielo.br/scielo.php?pid=s0101-20611998000100009andscript=sci_arttext Prakash, S., Jha, S.K. and Datta, N.(2004) Performance evaluation of blanched carrots dried by three different driers. Journal of Food Engineering 62, 305–313.
231 References Preston, C.M. and Barrett, J. (1987) Heligmosomoides polygyrus: peroxidase activity. Experimental Parasitology, 64, 24-28. Purcell, A.E. and Walter, W.M. (1968) Carotenoids of centennial variety sweet potato, Ipomea batata L. Journal of Agricultural and Food Chemistry 5, 769-770. Rahman, M.S. and Labuza, T.P. (1999). Water activity and food preservation. In: Handbook of Food Preservation (edited by M. Shafiur Rahman).pp. 339-382. New York, USA: Marcel Dekker, Inc. Rahman, S. and Perera, R.O. Drying and Food Preservation (2007) pp422 in Handbook of Food Preservation CRC Publisher 2 nd Edition Oxon, UK. Raina, B.L., Agarwal, S.G., Bhatia, A.K. and Gaur, G.S. (1996) Changes in pigment and volatiles of saffron (Crocus sativus L.) during processing and storage. Journal of the Science of Food and Agriculture 71, 27-32. Ravichandran, R. (2002) Carotenoid composition, distribution and degradation to flavour volatiles during black tea manufacture and the effect of carotenoid supplementation on tea quality and aroma. Food Chemistry 78, 23-28. Rodriguez Amaya D.B. (1996) Assessment of the pro-vitamin A contents of foods-the Brazilian experience. Journal of Food Composition and Analysis 9, 196-230. Rodriguez Amaya D.B. (1997) Carotenoids and food preparation: the retention of pro- vitamin A carotenoids in prepared, processed and stored foods. USAID.OMNI Project. Rodriguez Amaya D.B. (2001) A Guide to Carotenoid Analysis in Food. ILSI Press, Washington DC. 64pp. Rodriguez Amaya D.B. and Kimura M. (2004) HarvestPlus Handbook for Carotenoid Analysis. Copyright HarvestPlus, Washington DC. 63pp.
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Investigating carotenoid loss after
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DECLARATION I certify that this wor
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ACKNOWLEDGEMENTS I am deeply gratef
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CONTENTS CHAPTER 1.! LITERATURE REV
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4.3.2! Effect of trial and sweet po
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1.1 BACKGROUND 1.1.1 Introduction C
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3 1. Literature review It is estima
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5 1. Literature review food corresp
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- the leaves that make energy and s
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9 1. Literature review Uganda and M
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11 1. Literature review communicati
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13 1. Literature review soya grains
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15 1. Literature review Drying is a
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17 1. Literature review Modelling o
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19 1. Literature review Other types
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21 1. Literature review The perform
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23 1. Literature review degradation
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25 1. Literature review carotene an
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27 1. Literature review (Rees, NRI,
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29 1. Literature review red (>800 n
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31 1. Literature review Figure 1-17
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33 1. Literature review induced by
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35 1. Literature review Enzymatic c
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37 1. Literature review Volatile pr
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39 1. Literature review Carotenoid
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Table 1-5: Effect of type of proces
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Comparison of losses in drying proc
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45 1. Literature review observed we
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47 1. Literature review Different p
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Oxygen 49 1. Literature review Oxyg
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51 1. Literature review the storage
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2.2.2 Root samples 53 2. Assessment
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2.2.5 Water activity 55 2. Assessme
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57 2. Assessment of Methods below t
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59 2. Assessment of Methods !-carot
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61 2. Assessment of Methods indicat
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63 2. Assessment of Methods were we
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65 2. Assessment of Methods Table 2
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67 2. Assessment of Methods Intra-l
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69 2. Assessment of Methods Signifi
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71 2. Assessment of Methods Table 2
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Content (µg/g) Content (µg/g) Con
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75 2. Assessment of Methods way-ANO
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77 2. Assessment of Methods puree.
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Percentage loss "a" redness 45% 40%
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CHAPTER 3. 81 3. Preliminary study
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83 3. Preliminary study Figure 3-1:
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85 3. Preliminary study Air velocit
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3.2.10 Statistical analyses 87 3. P
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89 3. Preliminary study because it
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Sample area (cm2) 91 3. Preliminary
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Figure 3-9: UV-Visible spectrum of
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95 3. Preliminary study Mulokozi an
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97 3. Preliminary study One hundred
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99 4. Ugandan field study respectiv
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Transmittance (%) 101 4. Ugandan fi
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4.2.5 Total carotenoids extraction
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105 4. Ugandan field study The dryi
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107 4. Ugandan field study individu
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109 4. Ugandan field study values a
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111 4. Ugandan field study caroteno
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113 4. Ugandan field study observed
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115 4. Ugandan field study OFSP chi
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117 5. Mozambican field study carot
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119 5. Mozambican field study kg (p
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121 5. Mozambican field study Table
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Tot. carotenoid content (!g/g) Tot.
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127 5. Mozambican field study 5.3.6
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a b c c 129 5. Mozambican field stu
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131 5. Mozambican field study Table
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133 5. Mozambican field study #-car
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CHAPTER 6. 137 6. Effect of pre-tre
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139 6. Effect of pre-treatment out
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141 6. Effect of pre-treatment afte
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143 6. Effect of pre-treatment leve
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145 6. Effect of pre-treatment Citr
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147 6. Effect of pre-treatment trea
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149 6. Effect of pre-treatment inte
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CHAPTER 7. 151 7. Involvement of en
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7.2.2. pH measurement 153 7. Involv
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155 7. Involvement of enzymes glyce
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157 7. Involvement of enzymes Table
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159 7. Involvement of enzymes carot
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161 7. Involvement of enzymes carot
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163 7. Involvement of enzymes Perox
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CHAPTER 8. 165 8. Study under contr
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Kilner jar (with metal lever catch
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Figure 8-2: Storage system for wate
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8.2.4 Carotenoid analyses 171 8. St
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8.3 RESULTS & DISCUSSION 8.3.1 Samp
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175 8. Study under controlled condi
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177 8. Study under controlled condi
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Page 193 and 194: k (day-1) k (day-1) 0.10 0.08 0.06
Page 205 and 206: CHAPTER 9. GENERAL DISCUSSION AND F
Page 207 and 208: 197 9. Discussion carotene loss aft
Page 209 and 210: 199 9. Discussion total carotenoids
Page 211 and 212: 9.4.2 Varietal influence 201 9. Dis
Page 213 and 214: 203 9. Discussion 2008). The side e
Page 215 and 216: 205 9. Discussion Absence of cis-is
Page 217 and 218: 207 9. Discussion (Chapter 7). Howe
Page 219 and 220: 209 9. Discussion of these cultivar
Page 221 and 222: References 211 References Aguayo, V
Page 223 and 224: 213 References Bechoff, A., Dhuique
Page 225 and 226: 215 References Chen, H.E., Peng, H.
Page 227 and 228: DIAS (2006) Semi-Annual and Annual
Page 229 and 230: 219 References Tropical Agriculture
Page 231 and 232: 221 References has a positive effec
Page 233 and 234: 223 References Kamiya N. and Nagamu
Page 235 and 236: Lee, S.B. and Kim, K.J. (1995) Effe
Page 237 and 238: 227 References Mills, R.C. and Hart
Page 239: Nestel, P., Bouis, H.E., Meenakshi,
Page 243 and 244: Simon, P.W. (1997) Plant pigments f
Page 245 and 246: 235 References Tran, T.H., Nguyen,
Page 247 and 248: 237 References Walter, W.M., Purcel
Page 249 and 250: ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! A
Page 251 and 252: Arrhenius model: = ∞ − Ea RT ek
Page 253 and 254: 242 Appendix 1 B/Calculation of Arr
Page 255 and 256: Temperature is integrated for each
Page 257 and 258: 2) Integration of temperature in Ug
Page 259 and 260: Appendix 2b: Dryers cost in Lualua,
Page 261 and 262: 250 Appendix 2 Technical informatio
Page 263 and 264: 252 Appendix 2 Technical informatio
Page 265 and 266: Open air flat and sloped dryers 254
Page 267 and 268: Appendix 3: Total carotenoids metho
Page 269 and 270: 4. Partition - Pour 40 ml of Petrol
Page 271 and 272: Publications: Publications, award a
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