Naslov
Control of enzymatic browning in dried apples Jonagold variety

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

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts "agroTECH 2006" / Jašić, Midhat - Tuzla : Tehnološki fakultet Univerziteta u Tuzli, 2006, 36-37

Skup
AgroTECH 2006

Mjesto i datum
Gradačac, Bosna i Hercegovina, 31.08.2006

Vrsta sudjelovanja
Poster

Vrsta recenzije
Domaća recenzija

Ključne riječi
apple; inhibition of enzymatic browning; drying

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA