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Classification of Food Colours — Card 1 of 14
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Question
Chlorophyll pigments in dehydrated vegetables deteriorate mainly due to:
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Answer
B. Photooxidation when exposed to light
Chlorophyll pigments in dehydrated vegetables are unstable during processing and storage. Although heat during blanching and drying initiates some degradation, the major deterioration during storage of dehydrated vegetables is mainly due to light exposure, which triggers photooxi...
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