Makale detayı · 2019
Changes in Instrumental Textural and Color Attributes of Pre-Treated Potato Slices during Refrigerated Storage
Novel Techniques in Nutrition and Food Science
- Yıl
- 2019
- ISSN
2640-9208- Tür
- article
Veri kaynağı ayrımı
- YÖKSİS YÖKSİS makale kaydı
- OpenAlex OpenAlex zenginleştirmesi (özet, atıf, konular)
Özet
İngilizce (OpenAlex)
In this research it was aimed to determine the effect of using ascorbic acid for pre-treatment on the instrumental textural attributes and color values of potato slices during refrigerated storage. Solutions of 1%, 2% or 3%(w/v) ascorbic acid were used for pre-treatment of the carrot slices. As results of the analysis, it was determined that hardness value of control sample significantly declined during the refrigerated storage (P<0.05) whereas hardness value of carrot slices which were pre-treated by using %2 or %3 ascorbic acid did not change (P>0.05).
Konular
- Food Drying and Modeling
- Postharvest Quality and Shelf Life Management
Birincil konu Food Drying and Modeling