Samples were
sensory acceptable up to 24 days. The best
effect was provided by the
application of a solution containing ascorbic acid and calcium lactate. In
turn, Shah and Nath (2008)
observed an inhibition of enzymatic browning both in the case of soaking at atmospheric
pressure in a solution containing cystein; ascrobic acid and
4-hexylresorcinol as well as during vacuum
impregnation of minimally processed lychee. After
impregnation the samples were frozen. A significant
increase in sweetness was recorded in the apple slices. Samples, which had not been
impregnated, were not sensorically
acceptable, mostly due to considerable losses of cell sap. During
the studies regarding the vacuum
impregnation of lychee fruits
with a hypertonic solution of sucrose containing cystein,
ascorbic acid and 4-hexylresorcinol, Shah and Nath (2008)
observed an extension of time, in
which taste was considered desirable, by 4 days in comparison to samples
impregnated at atmospheric pressure with a solution
with no sucrose added.
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