2009•Science and Technology of Food IndustryRequires access
Study on inhibition of banana browning during processing by different food additives
Huihua Huang
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Abstract
In the study,citric acid,ascorbic acid,sodium chloride,tea polyphenol,cysteine and oxalic acid were studied as potential inhibitors against banana browning.Cysteine was found the most effective inhibitor against banana browning and showed synergy with ascorbic acid.By orthogonal test,the optimized mixed solution and treatment for inhibition against banana browning during processing was the dip in mixed solution of 0.2% cysteine and 0.3% ascorbic acid for 30min and then treatment by 495W of the microwave for 30s.