Articles
INHIBITION OF ENZYMATIC BROWNING IN PRECUT LOTUS (NELUMBO NUCIFERA G.) ROOTS BY BROWNING INHIBITORS AND VACUUM-PACKAGING
Article number
483_40
Pages
349 – 356
Language
Abstract
Treatments to control enzymatic browning of minimally processed lotus roots were investigated.
Enzymatic browning of external and cut surface of precut lotus roots (PLRs) were delayed by dipping them in 3% solution of ascorbic acid, erythorbic acid, and citric acid and 0.5% acetic acid solution.
The solutions mixed with several browning inhibitors were more effective in browning inhibition of PLRs than those added with only one of the browning inhibitors alone.
Among these treatments, solution supplemented with 2% erythorbic acid + 1% citric acid was most effective in the inhibition of enzymatic browning in PLRs.
Browning of fresh PLRs was more effectively controlled by vacuum-packaging than using browning inhibitors.
In addition, the shelf-life of vacuum-packaged PLRs was increased when PLRs were blanched for 5 min in boiling water.
Enzymatic browning of external and cut surface of precut lotus roots (PLRs) were delayed by dipping them in 3% solution of ascorbic acid, erythorbic acid, and citric acid and 0.5% acetic acid solution.
The solutions mixed with several browning inhibitors were more effective in browning inhibition of PLRs than those added with only one of the browning inhibitors alone.
Among these treatments, solution supplemented with 2% erythorbic acid + 1% citric acid was most effective in the inhibition of enzymatic browning in PLRs.
Browning of fresh PLRs was more effectively controlled by vacuum-packaging than using browning inhibitors.
In addition, the shelf-life of vacuum-packaged PLRs was increased when PLRs were blanched for 5 min in boiling water.
Authors
J. Lee, J. Eun
Keywords
Discoloration, minimally processed lotus root, ascorbic acid, erythorbic acid, citric acid, blanching
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