Investigating carotenoid loss after drying and storage of
Investigating carotenoid loss after drying and storage of
Investigating carotenoid loss after drying and storage of
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Table 1-5: Effect <strong>of</strong> type <strong>of</strong> process on <strong>carotenoid</strong> <strong>loss</strong> in OFSP<br />
41<br />
1. Literature review<br />
Process* Variety Country<br />
Analyse <strong>of</strong><br />
<strong>carotenoid</strong>s<br />
Loss Reference<br />
Canning 116ºC 1.5h<br />
Drum <strong>drying</strong> 160ºC<br />
Baking 191ºC 1.5h<br />
Jewel USA "-carotene<br />
20%<br />
23%<br />
31%<br />
Ch<strong>and</strong>ler &<br />
Schwartz 1988<br />
Boiling<br />
Oven <strong>drying</strong> 65ºC 12h<br />
23 varieties Kenya Total<br />
20%<br />
30%<br />
Hagenimana et<br />
al. 1999<br />
Cabinet <strong>drying</strong> 58ºC 5h<br />
Sun <strong>drying</strong><br />
Jonathan<br />
Kakamega<br />
Jonathan<br />
Kakamega<br />
Kenya "-carotene<br />
47%<br />
28%<br />
72%<br />
83%<br />
Kósambo et al.<br />
2004<br />
Tunnel solar <strong>drying</strong><br />
Sun <strong>drying</strong><br />
Ejumula<br />
Kakamega<br />
Ejumula<br />
Kakamega<br />
Ug<strong>and</strong>a "-carotene<br />
9%<br />
15%<br />
13%<br />
29%<br />
Stollman et al.<br />
2005<br />
Boiling Kakamega, Tainnung,<br />
12%<br />
Roasting<br />
Zappalo, Nyathi<br />
Odiewo, 199062.1,<br />
Salyboro<br />
Kenya "-carotene 15%<br />
Kidmose et<br />
al.2007<br />
Shade <strong>drying</strong> Zappalo 21%<br />
Boiling OFSP (Ejumula,<br />
Kakamega, Sowola<br />
22%<br />
Steamed 6/94/9, SPK004/1,<br />
23%<br />
Deep-fat frying<br />
SPK004/6,<br />
SPK004/1/1,<br />
SPK004/6/6)<br />
Ug<strong>and</strong>a "-carotene<br />
22%<br />
Bengsston et al.<br />
2008<br />
Oven <strong>drying</strong><br />
12%<br />
Tunnel solar <strong>drying</strong> Ejumula<br />
9%<br />
Sun <strong>drying</strong> 16%<br />
Steamed 20min<br />
12%<br />
Steamed 20min+oven<br />
<strong>drying</strong> 50C 5h<br />
Yanchu China "-carotene<br />
35%<br />
Wu et al. 2008<br />
Steamed 20min+oven<br />
<strong>drying</strong> 50C 11h<br />
41%<br />
*Drying processes are in italics.<br />
Comparison <strong>of</strong> <strong>loss</strong>es in <strong>drying</strong> with other processes<br />
The type <strong>of</strong> processing used influenced on the level <strong>of</strong> <strong>carotenoid</strong> <strong>loss</strong>. Highest retention<br />
<strong>of</strong> <strong>carotenoid</strong>s was obtained with steamed <strong>and</strong> boiled carrots (under or without pressure)<br />
as compared with moist/dry <strong>and</strong> dehydrated carrots for 7.5 h at 65ºC in a forced air oven,<br />
respectively on β-carotene: 22; 23; 25% as opposed to 32 <strong>and</strong> 35.0% (Pinheiro-Santana<br />
et al. 1998). Steaming <strong>and</strong> boiling <strong>of</strong> 23 sweet potato varieties with various initial<br />
<strong>carotenoid</strong> contents induced an average <strong>loss</strong> in total <strong>carotenoid</strong> content <strong>of</strong> 20% while<br />
<strong>drying</strong> in an oven at 65ºC for 12 h induced a <strong>loss</strong> <strong>of</strong> 30% (Hagenimana et al. 1999).<br />
Using six yellow <strong>and</strong> orange-fleshed sweet potato cultivars (12.4-108.0 µg.g -1 fresh<br />
basis) from Kenya showed that <strong>loss</strong>es were less during boiling than roasting<br />
(respectively 12.1 <strong>and</strong> 14.9%) while shade <strong>drying</strong> had higher <strong>loss</strong>es <strong>of</strong> 21% (Kidmose et
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