| Autor: |
Rodrigues, Marcela Zonta, Martins, Eliane Maurício Furtado, Brandão, Vítor Ibrahim, Madeira, Rodrigo Oliveira, Campos, André Narvaes da Rocha, Ramos, Afonso Mota |
| Zdroj: |
International Journal of Postharvest Technology and Innovation; January 2013, Vol. 3 Issue: 1 p28-40, 13p |
| Abstrakt: |
The effects of different chemical agents that retard browning were evaluated on the shelf life of minimally processed yacon. The tubers were immersed in solutions of cysteine hydrochloride, citric acid combined with ascorbic acid, ethylenediaminetetraacetic acid/EDTA and sodium metabisulfite. Analysis of pH, total titratable acidity, soluble solids, water activity at 5°C and moisture at 5°C and 10°C for until 96 hours of storage were carried out. Colour and polyphenol oxidase (PPO) activity was also assessed. The samples showed statistically different physic-chemical properties, depending on the antioxidants used. The colour of the yacon was influenced by time, but the treatments were not different from one another. It was observed that the antioxidants used, except for EDTA, had a significant decrease in enzymatic activity of PPO compared to the control. The assessed antioxidants maintained the colour of the yacon, making their properties similar to those of fresh product. |
| Databáze: |
Supplemental Index |
| Externí odkaz: |
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