Research Article
Combined Addition of Citric Acid and Ascorbic Acid Significantly Inhibits Browning in Chinese Yam (Dioscorea polystachya Turczaninow) Processing
Table 2
Color difference, texture properties, and nutrition composition of vacuum-packaged yam after color protectant treatment.
| | 0 d | 5 d | 10 d | 15 d | 20 d | 25 d | 30 d |
| ΔE | 0.32 ± 0.02 | 0.32 ± 0.01 | 0.32 ± 0.02 | 0.31 ± 0.05 | 0.29 ± 0.02 | 0.32 ± 0.01 | 0.32 ± 0.01 | Np | 14.3 ± 0.58 | 11.3 ± 0.58 | 11.0 ± 0 | 12.67 ± 0.58 | 11.0 ± 0 | 11.0 ± 0 | 11.3 ± 0.58 | Sp | 1.1 ± 0.2 | 1.2 ± 0.1 | 1.1 ± 0.3 | 1.2 ± 0.1 | 1.3 ± 0.1 | 1.1 ± 0.1 | 1.1 ± 0.2 | Hardness | 3.42 ± 0.2 | 3.42 ± 0.3 | 3.42 ± 0.4 | 3.42 ± 0.5 | 3.42 ± 0.6 | 3.42 ± 0.7 | 3.42 ± 0.8 | Starch | 80.0 ± 3.1 | 80.4 ± 4.2 | 82. ± 3.9 | 79.4 ± 3.4 | 81.9 ± 3.9 | 78.9 ± 3.7 | 82.4 ± 3.8 | Protein | 10.4 ± 0.2 | 10.4 ± 0.3 | 11.4 ± 0.8 | 10.1 ± 0.5 | 10.9 ± 0.6 | 11.4 ± 0.3 | 11.1 ± 0.3 | Allantoin | 1.4 ± 0.2 | 1.42 ± 0.3 | 1.2 ± 0.1 | 1.0 ± 0.1 | 0.9 ± 0.1 | 0.8 ± 0.1 | 1.2 ± 0.3 | Dioscin | 0.12 ± 0.02 | 0.12 ± 0.03 | 0.13 ± 0.01 | 0.08 ± 0.01 | 0.09 ± 0.01 | 0.13 ± 0.01 | 0.12 ± 0.01 |
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