National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The application of antibrowning agents is one of the most effective methods for controlling the browning reaction in fruits and vegetables. Therefore, in this study skim milk hydrolysate (SMH) at different concentrations were tested for antibrowning reaction of fruits and vegetables compared with ascorbic acid and citric acid. Fresh Chinese pear and potatoes slices were treated with distilled water (as control), ascorbic acid (AA), citric acid (CA), SMH- L. plantarum 1 (SMH1), SMH- Ln. mesenteroides (SMH2) and combining SMH- L. plantarum 1+ SMH- Ln. mesenteroides (SMH1+SMH2) at different concentrations (1, 2, 3 and 4% w/v) and dipped for 5 min. Then all slices were placed in Petri dishes and exposed to air at room temperature for 0, 3, 6, 12 and 24 min. The degree of color (L*, a*, b*), browning index (BI) and total phenolic content (TPC) of the samples were evaluated. The results indicate that the slices of Chinese pear and potato treated with combining SMH1+SMH2 inhibited browning reaction comparable to AA as shown by reduction of TPC. It can be concluded that we found new antibrowning agents from natural source to achieve greater inhibition of browning like as ascorbic acid and citric acid. That would be useful in the formulation of functional foods.
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