Correlación entre unidades asta-concentración carotenoide en pimentones. Predicción de la estabilidad del color durante el almacenamiento
Paprika obtained through the traditional process, from fruits dried in oak ovens, is stored at room temperature for 18 months. Samples are taken at 2-3 months time intervals and color quantity is evaluated, measuring it as ASTA units and carotenoid content. Values obtained from both measurements are...
| Autores: | , , , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2004 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/2444 |
| Acceso en línea: | http://hdl.handle.net/10261/2444 |
| Access Level: | acceso abierto |
| Palabra clave: | ASTA-Carotenoid-Color Paprika Storage |
| Sumario: | Paprika obtained through the traditional process, from fruits dried in oak ovens, is stored at room temperature for 18 months. Samples are taken at 2-3 months time intervals and color quantity is evaluated, measuring it as ASTA units and carotenoid content. Values obtained from both measurements are compared, achieving a good correlation between ASTA units and total carotenoid content. As a result two equations are proposed, one linking both parameters and another which predicts the remaining ASTA unit as a function of storage time. ASTA values after 18 months of storing time are ca. 55% of the initial values. |
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