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EFFECT OF DIPPING TREATMENTS ON COLOR STABILIZATION AND TEXTURE OF APPLE CUBES FOR INFRARED DRY‐BLANCHING PROCESS
Author(s) -
ZHU YI,
PAN ZHONGLI,
MCHUGH TARA H.
Publication year - 2007
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2007.00154.x
Subject(s) - blanching , browning , chemistry , citric acid , ascorbic acid , food science
This research investigated the effectiveness of dipping treatments on reducing enzymatic browning of apple cubes for infrared dry‐blanching (IDB) process. Apple cubes were dipped in solutions with various combinations of ascorbic acid (AA), citric acid (CA) and calcium chloride (CC) at different concentrations (0.1–1.5%) for up to 10 min. Some dipped samples were further blanched with the IDB method. Color and texture of the dipped samples with and without blanching were determined after the samples were exposed in ambient air for up to 100 min. Results showed that the combination of any two chemicals among the three chemicals tested could effectively reduce browning rate. Dipping treatments of CC or CC + AA resulted in firmer samples after IDB than the controls and those treated with AA + CA. Dipping in 0.5% AA + 0.5% CC for 5 min is recommended as pretreatment of apple cubes for IDB.