Total folate content and retention in rosehips (Rosa ssp.) after drying.
Författare
Summary, in English
Folate concentrations in rosehips and commercial rosehip products and factors affecting folate retention during drying were investigated. On the basis of the raw material studied during 3 years, rosehips were shown to be a rich folate source, 400-600 g/100 g based on dry matter and 160-185 g/100 g based on the fresh weight (edible part). Rosehips are not often consumed fresh; therefore, drying to produce stable semimanufactures is a crucial step. The degradation of folate was shown to be dependent on the drying time until the water activity was below 0.75. The required drying time was reduced by cutting the rosehips in slices and to some extent also by increasing the temperature. Retention of folate and ascorbic acid was affected by the same factors, and high content of ascorbic acid could provide a possible protection for folate degradation.
Avdelning/ar
- Department of Food Technology, Engineering and Nutrition
Publiceringsår
2003
Språk
Engelska
Sidor
4291-4295
Publikation/Tidskrift/Serie
Journal of Agricultural and Food Chemistry
Volym
51
Issue
15
Dokumenttyp
Artikel i tidskrift
Förlag
The American Chemical Society (ACS)
Ämne
- Agricultural Science, Forestry and Fisheries
Status
Published
ISBN/ISSN/Övrigt
- ISSN: 0021-8561