Tag Archives: Carotene

THE CHANGES OF TOTAL CAROTENOID CONTENT OF GAC (MOMORDICA COCHINCHINENSIS SPRENG) POWDER PRODUCT IN ACCELERATED TEMPERATURE TO THE APPROPRIATE TEMPERATURE AND SHELF-LIFE OF PRODUCT STORAGE (Published)

Gac fruit (Momordica cochinchinensis Spreng) is indigenous to Vietnam and other countries in Southeast Asia. Its seed pulp contains high concentrations of carotenoids, especially the pro-vitamin A, beta-carotene.  Due to regulatory issues and consumer demands, industrialized food products need to clearly state their shelf-lives, that is the time within their characteristics are kept at acceptable levels, in their packages. Nowadays consumers demand products with superior appearance, texture, taste and flavor whilst keeping their nutritional value. Thus, food companies need to carry out kinetic studies whenever a new or modified product is to be launched onto the market. The purpose of this study was to develop a method to investigate the changes of total carotenoids content of Gac powder product in accelerated temperature to find out the appropriate temperature and shelf-life of product storage. The result shows that total carotenoid content maintains at 70% in comparing with the beginning content in three months at 100C or five months at 50C in condition of absent oxygen and light

Keywords: Accelerated Temperature, Carotene, Momordica Cochinchinensis Spreng, Shelf-Life

Investigation the ratios of antioxidant supplementation into the mixure of Gac (Momordica cochinchinensis Spreng) and carrier to get the highest total carotenoid content during drying process (Review Completed - Accepted)

Gac fruit, Momordica cochinchinensis Spreng, also known as baby jackfruit or sweet gourd, is one of the traditional fruits in Vietnam. Studies report that extraordinarily high levels of carotenoids, especially β-carotene and lycopene, are found in Gac fruit aril, the brightly coloured flesh covering the seeds. Gac fruit also contains significantly high levels of α-tocopherol (vitamin E) and of fatty acids. It is very important therefore, to preserve or enhance these constituents in processed Gac fruit products, particularly the high levels of carotenoids and the associated antioxidant activity. Dried Gac powder is usually the dried aril component having the high concentration of nutrients and colour. The aim of this study is to investigate the ratios of antioxidant supplementation such as vitamin C and vitamin E into the mixture of Gac and carrier. The result shows that vitamin C at content of 2000ppm (according to weight of wet material) supplemented into the mixture of Gac and carrier gives the highest total carotene content

Keywords: Antioxidant Supplementation, Carotene, Gac Fruit, Vitamin C, Vitamin E