التفاصيل البيبلوغرافية
| العنوان: |
Combined Addition of Citric Acid and Ascorbic Acid Significantly Inhibits Browning in Chinese Yam (Dioscorea polystachya Turczaninow) Processing. |
| المؤلفون: |
Yang, Wentao1 (AUTHOR), Song, Xiaoning1 (AUTHOR), Wang, Qingsong1 (AUTHOR), Wang, Wenting1 (AUTHOR), Zhao, Zhifeng1,2 (AUTHOR) |
| المصدر: |
Journal of Food Quality. 4/13/2024, Vol. 2024, p1-9. 9p. |
| مصطلحات موضوعية: |
VITAMIN C, CITRIC acid, YAMS, CHINESE medicine, HERBS, FRUIT processing |
| مصطلحات جغرافية: |
EAST Asia |
| مستخلص: |
Chinese yam (Dioscorea polystachya Turczaninow) is widely cultivated in East Asia, whose edible stem is a common vegetable and herb in traditional Chinese medicine. In fruit and vegetable processing, browning is estimated to be a major reason of waste. Browning lowers the nutrition value and brings undesired characteristics in food processing. To develop a secure and low-cost browning inhibiting protocol in yam processing, different thermal treatment conditions and color protectants were tested for their color-protecting ability. Color difference ΔE was calculated to evaluate the browning with a colorimeter. To ensure that the color-protecting treatment does not influence the quality of yam, texture properties and nutrition compositions were quantified. The optimal treatment is as follows: deactivate yam in water bath of 60°C for 10 min and then incubate in 2 g/L citric acid and 1 g/L ascorbic acid for 1 hour. The treatment led to significant decrease of the color difference, with no obvious changes in the texture properties and nutrition value. To summarize, this research provides an ideal color-protecting solution in yam processing. [ABSTRACT FROM AUTHOR] |
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