Articles
Screening of various anti-browning agents in lotus root and burdock and consumers’ acceptance
Article number
1209_64
Pages
439 – 444
Language
English
Abstract
This study was carried out to develop the anti-browning agents of root vegetables based on the analysis of consumer responses.
A total of 286 questionnaires were analyzed both descriptively and quantitatively using SPSS for Windows (Version 14.0). The questionnaires involved general questions, satisfaction degree and reason for lack of satisfaction about fresh-cut root vegetables quality.
Lotus root and burdock were purchased from a wholesale market in Seoul, Korea.
Lotus root and burdock were washed, peeled and cut into 3-5 mm thick slices with a sharp stainless knife.
The sliced lotus root and burdock were then dipped in various treatment solutions (1, 2, 3% ascorbic acid, 1, 2, 3% citric acid, 0.5, 1, 2% green tea extraction, 1, 2, 3, 5, 10% sucrose and 1, 2, 3, 5, 10% NaCl) for 1 min.
The principal results were as follows: 23% of respondents were satisfied with fresh-cut root vegetables; 56% were unsatisfied with fresh-cut vegetables quality was for introducing agents considered unhealthy.
The 10% NaCl solutions reduced browning and maintained the best appearance both of lotus root and burdock.
The L* value of sliced lotus root and burdock dipped in 10% NaCl were higher than those dipped in other agents.
Results indicated that an anti-browning treatment with 10% NaCl can be a practical method to delay browning of root vegetables.
A total of 286 questionnaires were analyzed both descriptively and quantitatively using SPSS for Windows (Version 14.0). The questionnaires involved general questions, satisfaction degree and reason for lack of satisfaction about fresh-cut root vegetables quality.
Lotus root and burdock were purchased from a wholesale market in Seoul, Korea.
Lotus root and burdock were washed, peeled and cut into 3-5 mm thick slices with a sharp stainless knife.
The sliced lotus root and burdock were then dipped in various treatment solutions (1, 2, 3% ascorbic acid, 1, 2, 3% citric acid, 0.5, 1, 2% green tea extraction, 1, 2, 3, 5, 10% sucrose and 1, 2, 3, 5, 10% NaCl) for 1 min.
The principal results were as follows: 23% of respondents were satisfied with fresh-cut root vegetables; 56% were unsatisfied with fresh-cut vegetables quality was for introducing agents considered unhealthy.
The 10% NaCl solutions reduced browning and maintained the best appearance both of lotus root and burdock.
The L* value of sliced lotus root and burdock dipped in 10% NaCl were higher than those dipped in other agents.
Results indicated that an anti-browning treatment with 10% NaCl can be a practical method to delay browning of root vegetables.
Publication
Authors
M.S. Chang, G.H. Kim, J.G. Kim
Keywords
root vegetable, appearance, screening, browning
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