α-Carotene and β-Carotene Content in Raw and Cooked Pulp of Three Mature Stage Winter Squash "Type Butternut".
作者： Fernanda Zaccari , Giovanni Galietta
DOI: 10.3390/FOODS4030477
关键词:
摘要: Winter squash "type butternut" is harvested in physiological ripening for better commercial distribution, when sensory and/or nutritional quality not optimum consumption. The objective of this study was to quantify the content α-carotene, β-carotene, color and dry matter pulp raw microwave-cooked winter (variety CosmoF1) three states maturity. Immature, mature, very mature fruit, defined at time harvest by percentage orange peel green stalk, were evaluated. highest concentration carotenes (α-carotene + β-carotene) mg.100 g −1 wet basis found fruits (31.96 mg), followed (24.65 immature (18.82 mg). Microwave cooking caused loss β-carotene (28.6% basis) α-carotene (34.1%). Cooking promote a greater reduction (40.3%) (34.5%) fruits. ratio increased with maturity from 0.93 1.0 higher cooked (1.04) vs. (0.96).
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