Kinetics of <i>β</i>-Carotene Breakdown and Moisture Sorption Behavior of Yellow Cassava Flour during Storage

<table class="table-group" id="tab1"><tr><td><table class="table"><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr class="thead"><td class="align_left">Concentration (%)</td><td class="align_center">Water activity</td></tr><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr><td class="align_left">15</td><td class="align_center">0.9245</td></tr><tr><td class="align_left">25</td><td class="align_center">0.8252</td></tr><tr><td class="align_left">35</td><td class="align_center">0.6693</td></tr><tr><td class="align_left">40</td><td class="align_center">0.5711</td></tr><tr><td class="align_left">50</td><td class="align_center">0.3574</td></tr><tr><td class="align_left">55</td><td class="align_center">0.2563</td></tr><tr><td class="align_left">65</td><td class="align_center">0.0972</td></tr><tr class="table-tr"><td colspan="2"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Water activity of sulfuric acid solution at 30°C [<a href="/journals/jfpp/2023/2155029/#B26" target="_blank">26</a>].</div>

Journal of Food Processing and Preservation

tab1

Table 1

Table 1: Kinetics of <i>β</i>-Carotene Breakdown and Moisture Sorption Behavior of Yellow Cassava Flour during Storage 

Journal of Food Processing and Preservation

Kinetics of β-Carotene Breakdown and Moisture Sorption Behavior of Yellow Cassava Flour during Storage

Table 1