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Effect of Organic Acid Treatment on the Quality Attributes of Buckwheat Sprout during Storage  

Chang, Su-Kyung (Korea Food Research Institute)
Lee, Hyun-Hee (Korea Food Research Institute)
Hong, Seok-In (Korea Food Research Institute)
Han, Young-So (Department of Food and Nutrition, Sungshin Women's University)
Publication Information
Korean Journal of Food Science and Technology / v.42, no.2, 2010 , pp. 190-197 More about this Journal
Abstract
Changes in the quality of buckwheat sprout treated with organic acid solutions such as ascorbic, citric and acetic acid were examined during storage in order to judge the feasibility of acid dipping as a pretreatment for extending shelf-life. Quality attributes of buckwheat sprout stored at $5^{\circ}C$ were measured in terms of microbial cell count, moisture content, soluble solids content, chromaticity, and sensory evaluation over different storage times. For microbial growth inhibition, combinations of 0.05% acetic acid and 0.5% citric acid or 1% ascorbic acid and 0.5% citric acid were more effective than other treatments. Slight changes were observed in moisture content among the treatments, whereas soluble solids content of each treatment was increased during storage. In chromaticity, the Hunter's a value of buckwheat sprout treated with acetic acid alone or acetic acid combinations showed the largest increase. Dipping treatment with ascorbic acid and citric acid produced only slight changes in color of the sprout. In the sensory evaluation of discoloration (head, stem and root), wilting and overall quality, ascorbic acid and citric acid treatments gave the highest scores. These results suggest that dipping treatment of buckwheat sprout with citric acid can confer more positive effects on storage stability than others.
Keywords
buckwheat sprout; citric acid; organic acid; dipping treatment; storage stability;
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Times Cited By KSCI : 7  (Citation Analysis)
Times Cited By SCOPUS : 0
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