An investigation of the relationship of oxidized carotenoids to off-odor development in dehydrated foods
- UNCG Author/Contributor (non-UNCG co-authors, if there are any, appear on document)
- Ruby Hurley Cox (Creator)
- Institution
- The University of North Carolina at Greensboro (UNCG )
- Web Site: http://library.uncg.edu/
- Advisor
- Aden C. Magee
Abstract: A series of tests were conducted in which the odors of standard and impaired, precooked, dehydrated sweetpotato flakes were compared with the odors of oxidized carotenoid fractions which had been isolated from sweetpotatoes. In another series of tests the odors of standard and impaired, precooked, dehydrated sweetpotato flakes, white potato flakes, and carrot flakes were compared with each other. The objectives of the study were to determine if beta-carotene or any of the oxidized carotenoid fractions extracted from sweetpotatoes are the precursors of off-odor in precooked, dehydrated sweetpotato flakes and to determine whether or not off-odor development in dehydrated carrot flakes, dehydrated sweetpotato flakes, and dehydrated white potato flakes is caused by the same compounds. Paired tests were used for olfactory comparison of precooked, dehydrated sweetpotato flakes and oxidized carotenoid fractions. Triangle tests were used for olfactory comparison of precooked, dehydrated sweetpotato, white potato, and carrot flakes.
An investigation of the relationship of oxidized carotenoids to off-odor development in dehydrated foods
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Created on 1/1/1969
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Additional Information
- Publication
- Thesis
- Language: English
- Date: 1969