Studies on the Stabilization of Carotene in Dehydrated Feeds and Foods

Abstract

The effects of various physical and chem. treatments upon the stability of carotene in dehydrated alfalfa and oats were studied. Additional heat treatment was effective in decreasing the loss of carotene in dehydrated oats from 70-80% to 30-50% in 6 months. The loss in one sample of dehydrated alfalfa was reduced from 70 to 50% in 6 months. The addition of 0.9% diphenylamine to dehydrated oats reduced the loss of carotene from 77 to 41% in 6 months. The loss of carotene from dehydrated alfalfa was reduced from 60 to 30% in 3 months by addition of diphenylamine. In the concs. and conditions used, the following were ineffective in reducing the loss of carotene during storage: Na thiosulfate, H2SO4, glucoascorbic acid, d-isoascorbic acid, Na isoascor-bate, guaiac, citric acid, tartaric acid, phosphoric acid, NaHCO3, disodium phosphate, urea, ammonia, [alpha]-tocopherol and hydroquinone. Protection of dehydrated oats from the air by pelleting and coating with Flexowax reduced the loss of carotene from 74 to 45% in 6 months. Dehydrated sweet potatoes, stored as slices, lost only 5% of their carotene in 6 months. When ground and stored, the loss of carotene was 65% in 6 months. Dehydrated diced carrots lost no carotene during the first 3 months of storage, and lost 25% during the second 3 months; when the dehydrated diced carrots were compressed into pellets, breaking the outer surface, the loss was 66% in 6 months. The loss of carotene from dehydrated sliced carrots was much more rapid than from dehydrated diced carrots.