Methods for preventing oxidation and off-flavors in high carotenoid foods

摘要

Disclosed is a method for preserving and enhancing the shelf-life of dried foods having relatively high levels of carotenoids. The method uses calcium ascorbate to prevent the oxidation of carotenoids and the polyunsaturated fatty acids. The process can be used to make treated dry food ingredients such as carrot pomace powder that can be later rehydrated and used to make carotenoid rich doughs, which can be further formed by extruding, sheeting or other forming means and cut into pre-forms and thermally processed into ready to eat shelf stable snack foods. The process can also be used to enhance the shelf-life of carotenoid-rich thermally processed snack foods made from raw food ingredients such as sliced carrots.