Abstract
In order to improve the color quality of dried banana slices and obtain the best color protecting method, the effects of five different colors protecting agents, i.e. phytic acid, ascorbic acid, sodium chloride, EDTA and citric acid, on the color quality of dried banana slices evaluating were studied, by detecting the L* value and browning degree. The results showed that the order of the effects was phytic acid > citric acid > EDTA > sodium chloride > ascorbic acid. Moreover, it was also found that a better color quality of dried banana slices could be obtained through soking the slices in the color fixative compound, containing 0.9% phytic acid and 0.3% citric acid, for 20 min, obtaining a 65.93 L* value and an 84.4% browning inhibition rate.
Publication Date
11-28-2016
First Page
194
Last Page
197,235
DOI
10.13652/j.issn.1003-5788.2016.11.045
Recommended Citation
Jiayu, BI; Yaoyi, DAI; and Jiong, ZHENG
(2016)
"Effects of different browning inhibitors on color preservation of dried banana slices,"
Food and Machinery: Vol. 32:
Iss.
11, Article 45.
DOI: 10.13652/j.issn.1003-5788.2016.11.045
Available at:
https://www.ifoodmm.cn/journal/vol32/iss11/45
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