Department of Food Engineering, Turkey
*Corresponding author: Bülent Ergönül, Department of food engineering, Turkey
Submission: December 13, 2018;Published: January 22, 2019
ISSN: 2640-9208 Volume3 Issue2
In this research it was aimed to determine the effect of using ascorbic acid for pre-treatment on the instrumental textural attributes and color values of potato slices during refrigerated storage. Solutions of 1%, 2% or 3%(w/v) ascorbic acid were used for pre-treatment of the carrot slices. As results of the analysis, it was determined that hardness value of control sample significantly declined during the refrigerated storage (P< 0.05) whereas hardness value of carrot slices which were pre-treated by using %2 or %3 ascorbic acid did not change (P>0.05). Furthermore, it was observed that L hunter color value of potato slices did not change with the concentration of the pre-treatment solution (P>0.05). On the other hand, average a and b values of the samples significantly decreased during refrigerated storage (P< 0.05). Average color scores of pre-treated potato slices were significantly higher from the average color scores of control sample at the end of the storage (P< 0.05). There was a high correlation (r=0.78) was determined among the b values and sensorial color scores of potato slices..
Keywords:Potato slices; Instrumental textural attributes; Hunter color value; Refrigerated storage