Nalazite se na CroRIS probnoj okolini. Ovdje evidentirani podaci neće biti pohranjeni u Informacijskom sustavu znanosti RH. Ako je ovo greška, CroRIS produkcijskoj okolini moguće je pristupi putem poveznice www.croris.hr
izvor podataka: crosbi

Control of enzymatic browning in dried apples Jonagold variety (CROSBI ID 520396)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | domaća recenzija

Piližota, Vlasta ; Nedić Tiban, Nela ; Horvat, Melita ; Miličević, Dijana Control of enzymatic browning in dried apples Jonagold variety // Book of Abstracts "agroTECH 2006" / Jašić, Midhat (ur.). Tuzla: Tehnološki fakultet Univerziteta u Tuzli, 2006. str. 36-37-x

Podaci o odgovornosti

Piližota, Vlasta ; Nedić Tiban, Nela ; Horvat, Melita ; Miličević, Dijana

engleski

Control of enzymatic browning in dried apples Jonagold variety

Many food products undergo various desired and undesired changes as a consequence of enzymatic and nonenzymatic reactions. Both reactions often lead to browning and deterioration of the quality of foods. One of the objectives of fruits and vegetables processing industry is to prevent enzymatic browning on cut surface of fresh fruits and vegetables, as well as on the surface of processed products. The aim of this work was to prevent browning or discoloration of apples during infrared (IR) drying at 80 °C with 2 mg of water loss in sample in 9 seconds steps. The fruit was prepared by washing, trimming, cutting in the pieces (20 x 20 x 5 mm) and dipping in solutions of potassium metabisulfite (0.2, 0.5, 1.0, and 1.5 %), ascorbic acid (1 %) or combination of ascorbic acid (1.0 %) and citric acid (1.0 %). Colour analyses were carried out on the cut surface of fresh prepared samples (control), and on the cut surface of treated samples by browning inhibitor solutions, and on dried samples using the tristimulus reflectance colorimeter. L*, a* and b* values were determined immediately after treatments (0 time), and during dried apple samples storage in dark glass bottles at room temperature, through 30 days (on day 1, 4, 8, 12 and 30). Three researchers made visual observations (colour and general visual appeal) of sample appearance at the same day when the colour was evaluated. Results indicated that the best results in browning inhibition, in general, were obtained with samples treated with 0.2 % and 1.5 % potassium metabisulfite solution, as well as treatment with combination of 1.0 % ascorbic and 1.0 % citric acid. Total colour change (Δ E) of dried samples, kept at room temperature for 30 days, was the smallest when 1.0 % K2S2O5 was used as browning inhibitor of fresh-cut apple samples before drying process. Application of ascorbic and citric acid should be preferable due to health reasons.

apple; inhibition of enzymatic browning; drying

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

Podaci o prilogu

36-37-x.

2006.

objavljeno

Podaci o matičnoj publikaciji

Book of Abstracts "agroTECH 2006"

Jašić, Midhat

Tuzla: Tehnološki fakultet Univerziteta u Tuzli

Podaci o skupu

agroTECH 2006

poster

30.08.2006-03.09.2006

Gradačac, Bosna i Hercegovina

Povezanost rada

Prehrambena tehnologija