title: Levels of beta-carotene and effects of processing on selected fruits and vegetables of the arid zone of India.
abstract: 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.
authors.affiliation: Foods & Nutrition, PG Dept. of H.Sc., University of Rajasthan, Jaipur, India.
authors.forename: Y
authors.initials: Y
authors.lastname: Chaturvedi
authors.forename: R
authors.initials: R
authors.lastname: Nagar
mesh_terms: D002980:Climate; D003296:Cooking / Q000379:methods*; D005511:Food Handling; D005638:Fruit / Q000737:chemistry*; D007194:India; D014675:Vegetables / Q000737:chemistry*; D019207:beta Carotene / Q000032:analysis*
chemical_list: D019207:beta Carotene