文章基本信息

标题：Retention of β-Carotene in Cream-Fleshed Sweetpotato-Based Complementary Food Stored in Different Containers under Simulated Tropical Temperature and Humidity
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作者：Francis Kweku Amagloh ; Louise Brough ; Janet L. Weber 等
期刊名称：Food and Nutrition Sciences
印刷版ISSN：2157-944X
电子版ISSN：2157-9458
出版年度：2013
卷号：4
期号：9A2
页码：23-28
DOI：10.4236/fns.2013.49A2004
出版社：Scientific Research Publishing
摘要：The stability of β-carotene in cream-fleshed sweetpotato-based complementary food stored in three different containers under simulated tropical temperature of 32°C and 85% relative humidity in an environmental chamber for 24 weeks was investigated. The formulation stored in a metallised polyester film in a refrigerator (approximately 3.0°C and 95% relative humidity) retained about 81% of β-carotene at 24 weeks, with no significant change in the moisture content. The formulation stored in either a metallised polyester film or a translucent polypropylene container placed in the environmental chamber retained approximately half of the β-carotene at 24 weeks, with a slight increase in moisture content. However, the formulation held in a transparent low-density polyethylene bag had the lowest β-carotene retention (37%) and the highest moisture content at week 24. Within the limits of this study, it has been demonstrated that β-carotene in cream-fleshed sweetpotato-based complementary food was well retained when moisture uptake was minimised.
关键词：β-Carotene; Complementary Food; Storage; Sweetpotato