Journal
FOOD CHEMISTRY
Volume 113, Issue 1, Pages 92-95Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2008.07.027
Keywords
Polyphenoloxidase; Peroxidase; Steam blanching; Ascorbic acid; Colour
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The heat stability of peroxidase (POD) and polyphenoloxidase (PPO) was investigated in mango (Mangifera indica L.) slices, and the relative colour was studied after different steam blanching times. There was complete inactivation after 5 min for POD and 7 min for PPO. Steam blanching of 3 min gave residual activity of 2.85% and 8.33% for PPO and POD, respectively, and when compared with samples blanched for 5 min had no effect on colour over 20 days of storage. Correlation was found between activities of PPO, POD and colour change over 20 days. After 7 min steam blanching the browning index was stable but less than at 3 and 5 min because non-enzymic browning had occurred. This research suggests that yellowness (b) and lightness (L) values contribute positively to the browning index (BI), compared to redness (a). (C) 2008 Elsevier Ltd. All rights reserved.
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