Experimental 1: Effect of preparation methods and types of anti-browning agent on enzymatic browning
Treatment: There are 6 treatments in each sample. Each treatment (30 g) will be done in duplicate (one replicate for each group). All samples will be peeled and dipped in distilled water until use.
1. Sliced sample, add tyrosine 2 ml
2. Chopped sample, add tyrosine 2 ml
3. Sample blended with tyrosine 2 ml (1 min)
4. Sample blended with citric acid 2 ml (30 sec), followed by tyrosine 2 ml (30 sec)
5. Sample blended with sodium carbonate 2 ml (30 sec), followed by tyrosine 2 ml (30 sec)
6. Sample blended with sodium bisulfite 2 ml (30 sec), followed by tyrosine 2 ml (30 sec)
Immediately after preparation, each treatment will be transferred to plate, taken photograph, recorded appearance at 10 min intervals for 30 min.
Experimental 2: Determination of total phenolic content : Only for raw material
Experimental 1: Effect of preparation methods and types of anti-browning agent on enzymatic browning Treatment: There are 6 treatments in each sample. Each treatment (30 g) will be done in duplicate (one replicate for each group). All samples will be peeled and dipped in distilled water until use.1. Sliced sample, add tyrosine 2 ml2. Chopped sample, add tyrosine 2 ml3. Sample blended with tyrosine 2 ml (1 min)4. Sample blended with citric acid 2 ml (30 sec), followed by tyrosine 2 ml (30 sec)5. Sample blended with sodium carbonate 2 ml (30 sec), followed by tyrosine 2 ml (30 sec)6. Sample blended with sodium bisulfite 2 ml (30 sec), followed by tyrosine 2 ml (30 sec)Immediately after preparation, each treatment will be transferred to plate, taken photograph, recorded appearance at 10 min intervals for 30 min. Experimental 2: Determination of total phenolic content : Only for raw material
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