الفهرس 
AbstractOnly 14 pages are availabe for public view
 |  | from | 143 |  |  |
| | | from | 143 | | |
Abstract
This study was conducted to evaluation effect of processing methods on ~-carotene of carrot. peas and jew s mallow chlorophyll and four synthetic color.
Results obtained could be sever as follows:
(1) B-carotene amount increased (apparent increase) in carrots by increasing the blanching time.
(2) Freezing of carrots with blanching caused and apparent increase in B-carotena while free2ing of carrots without blanching caused minor decrease in B-carotene.
(3) Stored frozen carrots without blanching showed more decrease in B-arotene than samples which were blanched prior to freezing.
(4) Cooking of carrots during preparation of carrots jam has little or no effect on B-Carotene content.
(5) Dehydration of carrot with blanching caused an apparent increase in B-carotene but without blanching caused a decrease in B-carotena.
(b) Chlorophyll in peas and jew’s mallow.
(1) ~he ratio between chlorophyll to pheophytin decreased gradually
by increasing blanching time of peas and jew’s mallow. Blanching in boiling water caused more conversion of cblorophyll pheophyt in than blanching.
(2) steam blenching of peas and jew’s mallow caused more conversion
of ohlorophyll a and b to the ir corresponding phaophytin.
(3) Blanching of peas and jew’s mallow baiora freezing caused
less conversion of chlorophyll to phoophytln than freezing without blanching ..
(4) Storing of frozen peas and jew’s mallow caused reasonable conversion of chlorophyll to pheophytin.
(5) Canning of peas caused a great increase in pheophytin and a great decrease in chlorophyll.
(6) Drying of jev’s mallow in over produced dried product with better color than sun drying.