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http://dx.doi.org/10.3746/jfn.2009.14.3.220

Inhibition of Browning and Preference Improvements of Dioscorea batatas through the Addition of Sugar Alcohols and Organic Acids  

Lee, Myung-Ki (Korea Food Research Institute)
Yang, Hye-Jung (Korea Food Research Institute)
Kim, Byoung-Mok (Korea Food Research Institute)
Jo, Ae-Ri (Korea Food Research Institute)
Park, Young-Min (Department of Biological Science, Sungkyunkwan University)
Publication Information
Preventive Nutrition and Food Science / v.14, no.3, 2009 , pp. 220-225 More about this Journal
Abstract
In this study, the color value, water solubility, swelling power and sensory evaluation of Dioscorea batatas was examined with the addition of functional additives such as sugar alcohols and organic acids to investigate the browning inhibition and preference of these additives. Treatment with erythritol and citric acid were found to result in the highest hunter L-value, solubility and swelling power relative to the other functional additives. Therefore, erythritol and citric acid were selected as additives for Dioscorea batatas. The Dioscorea batatas containing the mixed additives (erythritol and citric acid) showed higher brightness, water solubility and swelling power than those containing only a single additive. In addition, the color and taste preference determined in the sensory evaluation had higher values when the mixed additives were used.
Keywords
Dioscorea batatas; functional additives; physicochemical properties; sensory preference;
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Times Cited By KSCI : 8  (Citation Analysis)
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