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ASCORBIC ACID/CITRIC ACID COMBINATIONS IN THE PROCESSING OF FROZEN APPLE SLICES.

Author(s) : SANTERRE C. R., CASH J. N., VANNORMAN D. J.

Type of article: Article

Summary

SULFITE REPLACEMENT WAS INVESTIGATED IN A COMMERCIAL APPLE FREEZING OPERATION. JONATHAN AND SPY APPLE SLICES WERE VACUUM-IMPREGNATED IN 0.5 OR 1% L-ASCORBIC ACID (LAA) OR D-ARABOASCORBIC ACID (DAA), 0.25 OR 0.5% CITRIC ACID, 2% SODIUM CHLORIDE, AND 0.25% CALCIUM CHLORIDE. TREATMENTS WITH DAA GAVE COLOUR AND SENSORY PROPERTIES EQUAL TO LAA TREATMENTS. SLICE COLOUR WAS NOT SIGNIFICANTLY DIFFERENT BETWEEN 0.5 AND 1.0% ASCORBIC ACID ISOMERS AND 0.25 OR 0.5% CITRIC ACID. SHEAR MEASUREMENTS OF JONATHAN SLICES WERE SIGNIFICANTLY INFLUENCED BY DAA AND CITRIC ACID CONCENTRATIONS. TEXTURE OF SPY SLICES WAS NOT AFFECTED BY TREATMENT OR STORAGE.

Details

  • Original title: ASCORBIC ACID/CITRIC ACID COMBINATIONS IN THE PROCESSING OF FROZEN APPLE SLICES.
  • Record ID : 1989-1870
  • Languages: English
  • Publication date: 1988
  • Source: Source: J. Food Sci.
    vol. 53; n. 6; 1988.11-12; 1713-1716; 1736; 4 fig.; 7 tabl.; 12 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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