Levels of beta-carotene and effects of processing on selected fruits and vegetables of the arid zone of India.
Some locally available fruits and vegetables of the arid zone of Rajasthan were analyzed for their beta-carotene content; the selected fruits and vegetables were: Dansra (Rhus myserensis), Kachri (Cucumis collosus), fruit Kachri (Cucumis collosus), Kair (Capparis decidua) and Sanghri (Prosopis cineriria). The beta-carotene contents of the samples were estimated in fresh and various processed states (blanched, dried and roasted). The results showed the heat lability of beta-carotene. Among the samples, kair was found to be the richest source of beta-carotene. Variety, too, had an impact on the content of this fat soluble vitamin.
Chaturvedi
Y
Y
Foods & Nutrition, PG Dept. of H.Sc., University of Rajasthan, Jaipur, India.
Nagar
R
R
D002980:Climate; D003296:Cooking / Q000379:methods*; D005511:Food Handling; D005638:Fruit / Q000737:chemistry*; D007194:India; D014675:Vegetables / Q000737:chemistry*; D019207:beta Carotene / Q000032:analysis*
D019207:beta Carotene