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Author Torsresakul, Ladaporn
Alternative Author Food Science and Technology Association of Thailand
Bangkok Exhibition Services (BES)Co., LTd.
Kasetsart University
TitleEffect of citric acid and metabisulfite on inhibition of non enzymic browning reaction in osmotic dehydrated guava/Ladaporn Torsresakul and Prasong Siriwongwilaichat
ImprintBangkok : FoSTAT, 1997
Call# T970250

CALL # Volume Number Month Year Barcode Status

AbstractThe major types of browning reaction in dehydrated guava are Maillard reaction, Ascorbic acid oxidation and Enzymic browning which destroy the color, flavor and nutrition of dehydrated guava. Three reactions could be found during processing and storage. The studies of Sodium Metabisulfite Treatment at 0, 2.5 and 5.0% in syrup during osmotic dehydration process statistically designed by factorial, were found that citric acid affected on the amount of sulfurdioxide residue in dehydrated guava. The browning reaction inhibition of dehydrated guava was found most effective when both 5.0% Sodium Metabisulfite and 1.0% citric acid were treated in syrup. Nitrogen packaging and vacuum packaging were found more effective in retarding the browning the reaction rate during storage normal packing.
Descript1 v. (various pagings)
Subjectcitric acid
sodium metabisulfite
browning reaction
osmotic dehydration