Studies on changes in carotenoids, tocopherols and lipids during processing and storage of instant redgram dhal (Cajanas cajan)

Effect of processing treatments and storage on changes in cc-tocopherol, to tal carotenoids and their profile, free and bound lipids in redgram dhal wa s investigated. Lutein was found to be the major carotenoid (89.8%), follow ed by beta-carotene (6.0%) and alpha-carotene (1.4%). Cooking. flaking and drying operations caused losses in total carotenoids (16.7-22.3%) and alpha -tocopherol (16.1-37.2%). Storage of instant redgram dhal prepared by cooki ng and drying, flaking and drying and freeze-thaw drying at 37 degrees C in polypropylene pouches resulted in considerable losses in total carotenoids (23.5-52.0%) and alpha-tocopherol (33.7-77.9%). Losses were higher in alph a- and beta- carotenes than lutein. The rate of degradation of carotenoids and tocopherols was much slower at -10 degrees C than at 37 degrees C. Prop ortion of free and bound lipids did not change during processing and dehydr ation.