Articles
EFFECT OF CITRIC ACID ON BROWNING OF SOYBEAN SPROUTS DURING STORAGE
Article number
989_53
Pages
389 – 394
Language
English
Abstract
The effect of citric acid on browning of soybean sprouts was studied.
Soybean
sprouts soaked with water and citric acid at concentrations of 1, 2.5, 5, and 10%,
and sprouts without soaking (control sample) were packed in polypropylene bags
and stored at 13°C and 85% relative humidity.
The browning score in hypocotyls
and roots and over-all acceptance were intensively evaluated by three trained
panelists.
Total ascorbic acid and DPPH (diphenylpicrylhydrazyl) radical
scavenging activity were monitored.
Sensory qualities were also assessed by ten
consumers.
Though soybean sprouts soaked with 10% citric acid had the lowest
browning score in the hypocotyls and roots, the over-all acceptance by trained
panelists was not accepted.
Conversely, 1% citric acid was the best concentration
that maintained the soybean sprouts quality for 4 days.
The browning score in the
hypocotyls of the soybean sprouts soaked with 1% citric acid was slightly higher
than that of the 10% citric acid.
The total ascorbic acid content was not significantly
different among the samples soaked with citric acid, but it was significantly higher
compared to, both the sprouts soaked with water and the control.
However, the
DPPH radical scavenging activity was slightly delayed by soaking sprouts in water
compared to the other samples.
The sensory evaluation by consumers showed
significantly, that 1% citric acid maintained the greatest crispiness and gave the
highest over-all consumer preference.
In conclusion, 1% citric acid was the most
promising concentration, which prevented quality loss, and maintained consumer
acceptance within a shelf-life of four days.
Soybean
sprouts soaked with water and citric acid at concentrations of 1, 2.5, 5, and 10%,
and sprouts without soaking (control sample) were packed in polypropylene bags
and stored at 13°C and 85% relative humidity.
The browning score in hypocotyls
and roots and over-all acceptance were intensively evaluated by three trained
panelists.
Total ascorbic acid and DPPH (diphenylpicrylhydrazyl) radical
scavenging activity were monitored.
Sensory qualities were also assessed by ten
consumers.
Though soybean sprouts soaked with 10% citric acid had the lowest
browning score in the hypocotyls and roots, the over-all acceptance by trained
panelists was not accepted.
Conversely, 1% citric acid was the best concentration
that maintained the soybean sprouts quality for 4 days.
The browning score in the
hypocotyls of the soybean sprouts soaked with 1% citric acid was slightly higher
than that of the 10% citric acid.
The total ascorbic acid content was not significantly
different among the samples soaked with citric acid, but it was significantly higher
compared to, both the sprouts soaked with water and the control.
However, the
DPPH radical scavenging activity was slightly delayed by soaking sprouts in water
compared to the other samples.
The sensory evaluation by consumers showed
significantly, that 1% citric acid maintained the greatest crispiness and gave the
highest over-all consumer preference.
In conclusion, 1% citric acid was the most
promising concentration, which prevented quality loss, and maintained consumer
acceptance within a shelf-life of four days.
Authors
N. Liamnimitr, S. Photchanachai, K. Nakano
Keywords
soybean sprout, browning, citric acid
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