Graduate Thesis Or Dissertation
 

Relation of color in cooked carrots to carotene content as determined by chromatographic and spectrophotometric methods

Öffentlich Deposited

Herunterladbarer Inhalt

PDF Herunterladen
https://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/dj52w7652

Descriptions

Attribute NameValues
Creator
Abstract
  • Carrots were cooked to the just tender stage in a saucepan and in a pressure saucepan for appropriate lengths of time to make them approximately equal in tenderness as determined by a panel of judges and the Kramer Shear Press. A third lot of carrots was cooked in a pressure saucepan for approximately twice as long to represent overcooked carrots. Judges and the Hunter Color Meter indicated that the carrots cooked in the saucepan were more typically red-orange and bright and the carrots overcooked in the pressure saucepan were more yellow and dull. Pigments extracted from the carrots from the three cooking treatments were chromatographed on a magnesia column and the principle fractions, α-carotene and β-carotene, eluted. The β-carotene was rechromatographed on an alumina column to separate it into all-trans-β-carotene and neo-β-carotene B. In absolute amounts, carrots cooked in the saucepan had the highest concentration of all-trans-β-carotene and the highest total of all-trans-β-carotene, neo-β-carotene B and α-carotene, followed by those carrots cooked in the pressure saucepan for 50 seconds, with those cooked in the pressure saucepan for two minutes being lowest in both all-trans-β-carotene and total carotenes. However, when the a-carotene, the neo-pcarotene B and the all-trans-β-carotene were considered as percentages of the total, the percentage of α-carotene remained constant in the three treatments. Carrots cooked in the pressure saucepan for two minutes had a lower percentage of all-trans-β-carotene and a higher percentage of neo-β-carotene B than did carrots from the other two treatments. Thus, longer cooking in the pressure saucepan caused greater conversion of the more vivid all-trans-β-carotene to the paler cis-isomer, neo-β-carotene B. This isomerization plus loss of total pigment accounts for the differences in color of the cooked carrots from the three treatments.
Resource Type
Date Available
Date Issued
Degree Level
Degree Name
Degree Field
Degree Grantor
Commencement Year
Advisor
Academic Affiliation
Non-Academic Affiliation
Subject
Urheberrechts-Erklärung
Publisher
Peer Reviewed
Language
Digitization Specifications
  • File scanned at 300 ppi (Monochrome) using Scamax Scan+ V.1.0.32.10766 on a Scanmax 412CD by InoTec inPDF format. LuraDocument PDF Compressor V.5.8.71.50 used for pdf compression and textual OCR.
Replaces

Beziehungen

Parents:

This work has no parents.

In Collection:

Artikel

Miniaturansicht Titel Hochladedatum Sichtbarkeit Aktionen
file details BORCHGREVINK_NANCY1964.pdf 2017-08-08 Öffentlich Herunterladen