Abstract
The antibrowning effcts of cysteine, citric acid and ascorbic acid on the browning reaction of enzymatic garlic hydrolyzate were investigated at 37$^{\circ}C$ for 12 days. Cysteine was the most effective antibrowning agent followed by citric acid. The antibrowning effects of cysteine and citric acid were greater as concentrations increased, and the optimal concentration of both cysteine and citric acid as antibrowning agents was 0.3%. Ascorbic acid itself contributed to the browning reaction and showed an accelerating effect as the concentration increased. The addition of 0.1% ascorbic acid as synergist either to 0.3% cysteine or 0.3% citric acid did not enhance significantly the antibrowning effect of cysteine or citric acid. When stored at 3$0^{\circ}C$, 4$0^{\circ}C$ and 5$0^{\circ}C$, the browning reaction was accelerated as the temperature increased, especially at 5$0^{\circ}C$. Even though the effects of citric acid and cysteine as inhibitors on the browning reaction decreased as temperature increased, cysteine was more effective in decreasing browning reaction than citric acid.
