Summary The effects of water activity, salt, sodium metabisulphite and Embanox‐6 on the stability of carotenoids in dehydrated carrots has been investigated. Carotenoid pigments have been found to be most stable at 0.43 aw. Incorporation of salt, sodium metabisulphite and Embanox‐6 significantly reduced the rate of carotenoid destruction and non‐enzymic browning in dehydrated carrots.
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Arya et al. (1979) studied this question.
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