Study on Color Protective Treatment of Fresh-cut Yacon
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Abstract:
The effects of different inhibitors on fresh-cut yacon were studied. It was optimized comprehensively for a variety of protect color inhibitors through orthogonal experiment and using multi-index experimental design and weighted score. The results showed that the optimum combination treatment was 0.5% citric acid +0.5%ascorbic acid +0.05‰ sodium pyrosulfite, and the optimum time for the fresh-cut yacon dipping in the solution was 10 min. After the treatment, the value of fi was of 97.6414; the PPO activity was of 0.007; BD value was of 3.62; the quality of appearance was of 7; and the best color protective effect was found within 10d.
