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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/9677

Title: Inhibition of enzymatic browning in Dioscorea Alata chips using natural anti-browning agents
Authors: Oduro, I.
Ellis, William Otoo
Appaw, W. O.
Agyei, D.
Nnaji, C. O.
Issue Date: Sep-2009
Publisher: Research Gate
Citation: Research Gate Conference Paper · September 2009 with 18 Reads
Abstract: Of all the yam varieties, Dioscorea alata is the most susceptible to enzymatic browning. A study was conducted on four natural anti-browning agents (lemon juice, water extract of Moringa seed, papaya latex and pectin) to monitor their anti-browning effect on D. alata chips. The effects of treatment time and concentration of antibrowning as well as the rate of colour change, were studied. The yam chips were soaked in solutions of antibrowning agents at concentrations of 40% and 50% v/v (for lemon juice) and 1% and 2%w/v (for Moringa seed extract, papaya latex and pectin) for 1, 3 and 5 minutes; solar dried for 2 days and their colour differences compared. Sensory evaluation of the treated samples was done using a colour reference sheet. All treatments, except pectin 2% at 3 minutes, significantly different (p>0.05) from the control exhibited significant antibrowning effects. Increase in treatment time increased the anti-browning potency of an ABA. Lower concentration had better antibrowning results in DPL, pectin and lemon. The result of the rate of colour change revealed that visual scoring and instrumental measurement produce data sets that differ in quality. Browning in water yam can therefore be controlled with natural anti-browning agents such as papaya latex, water extract of Moringa seed, pectin and lemon juice.
Description: This Article was published by Research Gate Conference Paper · September 2009 with 18 Reads
URI: http://hdl.handle.net/123456789/9677
Appears in Collections:College of Science

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