E3S Web Conf.
Volume 141, 20202019 Research, Invention, and Innovation Congress (RI2C 2019)
|Number of page(s)||6|
|Published online||10 January 2020|
Effect of Drying on β-Carotene, α Carotene, Lutein and Zeaxanthin Content in Vegetables and Its Application for Vegetable Seasoning
Department of Innovation and Product Development Technology, Faculty of Agro-industry, King Mongkut’s University of Technology North Bangkok,
2 Yan Wal Yun Corporation Group Company Limited, Samut Sakhon, Thailand
* Corresponding author: email@example.com
In plant based food with dark-green, yellow and orange color, beta (β)-carotene, alpha (α)-carotene, lutein and zeaxanthin are predominating carotenoids contributing to an eyesight improvement. Among food preservation methods, drying using cabinet hot air dryer is one of the most cost-effective options and therefore, this investigation was aimed to study the carotenoids content in vegetables after drying and optimize the vegetable seasoning product. Based on customer survey, carrot, pumpkin, Chinese kale and long coriander were selected for the experiment, accessibility and have met the requirement of final moisture content, less than 10%. Our results demonstrated that drying period of sliced carrots and pumpkins was 360 min, while in Chinese kale and long coriander was 240 min. Amounts of carotenoids in carrot and long coriander were greatly remaining after drying. Drying of Chinese kale had little effect on carotenoids content. While, dried pumpkin may cause a major loss of β-,α-carotene and lutein content over 50%. Regarding to development of vegetable seasoning powder, Just about right and Hedonic 9 point tests were used for a sensory evaluation. The optimal seasoning formula consisted of 66. 8% mixed dried ground vegetables, 13.4% sugar, 8.8% salt, 6.7% garlic powder, and 4.3% white pepper powder. The overall acceptability of the product was rated as moderately liked, containing β-carotene, α-carotene, lutein and zeaxanthin content as 178.04±3.39, 58.81±1.83, 158.89±4.16, 0.98±0.01 μg/g, respectively (vitamin A approximately 29.67 μg RE/g). Fortification of vegetable seasoning powder for daily consumption may improve the eye vision and reduce the rate of vitamin A deficiency.
© The Authors, published by EDP Sciences, 2020
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