Retention of <i>β</i>-Carotene in Cream-Fleshed Sweetpotato-Based Complementary Food Stored in Different Containers under Simulated Tropical Temperature and Humidity
Retention of <i>β</i>-Carotene in Cream-Fleshed Sweetpotato-Based Complementary Food Stored in Different Containers under Simulated Tropical Temperature and Humidity作者机构：Department of Biotechnology (Food Processing Technology Section) Faculty of Agriculture University for Development Studies Nyankpala Ghana Institute of Food Nutrition and Human Health College of Health Massey University Palmerston North New Zealand. Institute of Food Nutrition and Human Health College of Health Massey University Palmerston North New Zealand.
出 版 物：《Food and Nutrition Sciences》 (食品与营养科学（英文）)
年 卷 期：2013年第4卷第9期
页 面：23-28页
学科分类：1002[医学-临床医学] 100214[医学-肿瘤学] 10[医学]
主 题：β-Carotene Complementary Food Storage Sweetpotato
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.
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