Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/549
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dc.contributor.authorAmagloh, F. K.-
dc.contributor.authorBrough, L.-
dc.contributor.authorWeber, J. L.-
dc.contributor.authorMutukumira, A. N.-
dc.contributor.authorHardacre, A.-
dc.contributor.authorCoad, J.-
dc.date.accessioned2016-03-29T10:35:42Z-
dc.date.available2016-03-29T10:35:42Z-
dc.date.issued2013-
dc.identifier.issn2157-9458-
dc.identifier.urihttp://hdl.handle.net/123456789/549-
dc.description.abstractThe stability of β-carotene in cream-fleshed sweetpotato-based complementary food stored in three different containers under simulated tropical temperature of 32°C and 85% relative humidity in an environmental chamber for 24 weeks was investigated. The formulation stored in a metallised polyester film in a refrigerator (approximately 3.0°C and 95% rela- tive humidity) retained about 81% of β-carotene at 24 weeks, with no significant change in the moisture content. The formulation stored in either a metallised polyester film or a translucent polypropylene container placed in the environ- mental chamber retained approximately half of the β-carotene at 24 weeks, with a slight increase in moisture content. However, the formulation held in a transparent low-density polyethylene bag had the lowest β-carotene retention (37%) and the highest moisture content at week 24. Within the limits of this study, it has been demonstrated that β-carotene in cream-fleshed sweetpotato-based complementary food was well retained when moisture uptake was minimised.en_US
dc.language.isoenen_US
dc.publisherScientific Researchen_US
dc.relation.ispartofseriesVol. 4;-
dc.subjectβ-Caroteneen_US
dc.subjectComplementary fooden_US
dc.subjectStorageen_US
dc.subjectSweet potatoen_US
dc.titleRETENTION OF Β-CAROTENE IN CREAM-FLESHED SWEETPOTATO-BASED COMPLEMENTARY FOOD STORED IN DIFFERENT CONTAINERS UNDER SIMULATED TROPICAL TEMPERATURE AND HUMIDITYen_US
dc.typeArticleen_US
Appears in Collections:Faculty of Agriculture, Food and Consumer Sciences



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