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Quality Improvement of Canned Mung Bean ( Vigna radiafa ) Sprouts
Author(s) -
BUESCHER R. W.,
CHANG J. S.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb05040.x
Subject(s) - citric acid , food science , flavor , chemistry , ascorbic acid , gluconic acid , mung bean , calcium , acetic acid , food additive , malic acid , biochemistry , organic chemistry
The effect of calcium, ascorbic acid, citric acid and EDTA on texture, color and flavor of mung bean sprouts canned as a low‐acid food (pH > 4.6) and the effect of acidification by acetic, citric, gluconic, lactic and malic acids on quality of mung bean sprouts canned as an acid‐food (pH < 4.6) were examined. Either the addition of calcium or acidification enhanced texture. Texture of products canned as low‐acid food increased with decreasing pH. Color was markedly improved by either EDTA combined with ascorbic acid or acidification. Processing in plain (uncoated) cans or treatment with acetic acid was detrimental to flavor. Overall, the best low‐acid food product was obtained by the combination of calcium, ascorbic acid, citric acid and EDTA while the best acid‐food product was obtained by acidification with gluconic acid.