Carotene Stereoisomerization in Sweet Potatoes as Affected by Rotating and Still Retort Canning Processes

Lee, William G.; Ammerman, G. R.

doi:10.1111/j.1365-2621.1974.tb07350.x

Cited by 16 publications

(10 citation statements)

References 4 publications

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“…Table I1 lists the quantity of total 0-carotene extracted from samples of raw and processed sweet potatoes. Previous investigators (Lee and Ammerman, 1974;Reddy and Sistrunk, 1980) have reported similar losses during the processing of sweet potatoes. The limits of detection have been reported elsewhere (Chandler and Schwartz, 1987).…”

supporting

confidence: 62%

Isomerization and losses of trans-.beta.-carotene in sweet potatoes as affected by processing treatments

Chandler¹,

Schwartz²

1988

J. Agric. Food Chem.

175

141

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Carotene content was altered during the processing of sweet potatoes. The change was dependent upon the treatment employed: blanching (4.0-11.9% increase), lye peeling and pureeing (10.4% increase), steam injection (8.0% loss), canning (19.7% loss), dehydration (20.5% loss), microwaving (22.7% loss), and baking (31.4% loss). Increases in carotene content were attributed to an enhanced extraction efficiency of heat-treated samples. Heat processing induced the formation of predominately the 13cis-@-carotene isomer, and the quantity formed was related to the severity and length of the heat treatment.

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supporting

confidence: 62%

Isomerization and losses of trans-.beta.-carotene in sweet potatoes as affected by processing treatments

Chandler¹,

Schwartz²

1988

J. Agric. Food Chem.

175

141

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“…Lee and Ammerman () found that a values were not a reliable measure of greenness in sweet potato and Weckel and others () and Abbatemarco and Ramaswamy () found similar results in carrot and green beans respectively. Greenness has been measured as colorimetric ratio (– a / b ) by these researchers (Weeckel and others ; Lee and Ammerman, ; Abbatemarco and Ramaswamy ). Consistent with visual observations (Figure to ), greener product was found by using ETA regime in a lower viscous fluid (Figure ).…”

Section: Resultsmentioning

confidence: 93%

A Controlled Agitation Process for Improving Quality of Canned Green Beans during Agitation Thermal Processing

Singh

Ramaswamy

2016

Journal of Food Science

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This work introduces the concept of a controlled agitation thermal process to reduce quality damage in liquid-particulate products during agitation thermal processing. Reciprocating agitation thermal processing (RA-TP) was used as the agitation thermal process. In order to reduce the impact of agitation, a new concept of "stopping agitations after sufficient development of cold-spot temperature" was proposed. Green beans were processed in No. 2 (307×409) cans filled with liquids of various consistency (0% to 2% CMC) at various frequencies (1 to 3 Hz) of RA-TP using a full-factorial design and heat penetration results were collected. Corresponding operator's process time to impart a 10-min process lethality (Fo ) and agitation time (AT) were calculated using heat penetration results. Accordingly, products were processed again by stopping agitations as per 3 agitation regimes, namely; full time agitation, equilibration time agitation, and partial time agitation. Processed products were photographed and tested for visual quality, color, texture, breakage of green beans, turbidity, and percentage of insoluble solids in can liquid. Results showed that stopping agitations after sufficient development of cold-spot temperatures is an effective way of reducing product damages caused by agitation (for example, breakage of beans and its leaching into liquid). Agitations till one-log temperature difference gave best color, texture and visual product quality for low-viscosity liquid-particulate mixture and extended agitations till equilibration time was best for high-viscosity products. Thus, it was shown that a controlled agitation thermal process is more effective in obtaining high product quality as compared to a regular agitation thermal process.

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“…However, in 52 samples of processed tomato products, varying amounts of 13-cis-and 9-cis-@-carotene were found, reaching high levels in some samples. Formation of cisisomers as a consequence of heat treatment has been reported by several authors (Gortner and Singleton, 1961; Panalaks and Murray, 1970; Sweeney and Marsh, 1971; Lee and Ammerman, 1974; Ogunlesi and Lee, 1979;Khachik et al, 1986;Quackenbush, 1987; Schwartz, 1987, 1988; Lawrence et al, 1988). Thus, contrary to fresh fruits, significant amounts of cisprovitamins may be present in processed fruits, making their separation and quantitation in provitamin A determination important.…”

Section: Methodsmentioning

confidence: 86%

Occurrence of cis-Isomers of Provitamin A in Brazilian Fruits

Godoy¹,

Rodriguez–Amaya²

1994

J. Agric. Food Chem.

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Brazil has a wide variety of tropical, subtropical, and temperate fruits with widely differing carotenoid compositions, providing a good setting for investigating the natural occurrence of cis-isomers of provitamins. Seventy-five samples were analyzed. The fruits could be classified into two main groups:(1) those having @-carotene as the principal provitamin and (2) those with @-cryptoxanthin as the major provitamin. Some fruits also had a-carotene, y-carotene, a-cryptoxanthin, and @-apo-10'-carotenal, usually at low levels. cis-Isomers were not found in caj6, papaya (two cultivars), passion fruit, pitanga, and West Indian cherry. Traces of 134s-@-carotene were found in some samples of loquat, mango (two cultivars), and piqui. Buriti, mamey, nectarine, and peach had 0.1-4.2 pg/g 13-cis-fl-carotene and 0.1-1.0 pg/g 9-cis-@-carotene; the latter two fruits and piqui also had 0.2-0.4 pg/g neo-@-cryptoxanthin. Overestimations of only 3-10 5% of the retinol equivalents occurred when the isomers were not separated, indicating that this separation is not important in fresh fruits.

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Carotene Stereoisomerization in Sweet Potatoes as Affected by Rotating and Still Retort Canning Processes

Cited by 16 publications

References 4 publications

Isomerization and losses of trans-.beta.-carotene in sweet potatoes as affected by processing treatments

Isomerization and losses of trans-.beta.-carotene in sweet potatoes as affected by processing treatments

A Controlled Agitation Process for Improving Quality of Canned Green Beans during Agitation Thermal Processing

Occurrence of cis-Isomers of Provitamin A in Brazilian Fruits

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