Effect of ascorbic acid and calcium chloride on minimally processed carbage /
A study was conducted to look at the effect of ascorbic acid and calsium chloride on weight loss, browning intensity, vitamin C content and crispness of minimally processed cabbage. Nine treatment combinations comprising three levels of ascorbic acid (0, 10, and 15%) and three levels of calsium chlo...
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| Format: | Thesis Book |
| Language: | English |
| Published: |
2007.
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| LEADER | 01996nam a2200217 a 4500 | ||
|---|---|---|---|
| 001 | vtls026970255 | ||
| 003 | UPM | ||
| 005 | 20161023224726.0 | ||
| 008 | 080324s2007 my a a 000 0 eng d | ||
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| 040 | |c UPM | ||
| 090 | 0 | 0 | |a FP 2007 89 |
| 100 | 0 | |a Farida Mohd. Zainuddin. | |
| 245 | 1 | 0 | |a Effect of ascorbic acid and calcium chloride on minimally processed carbage / |c by Farida Mohd. Zainuddin. |
| 260 | |a 2007. | ||
| 300 | |a 54 leaves : |b ill. ; |c 30cm. | ||
| 502 | |a Project paper (B.Hort.Sc.) - Universiti Putra Malaysia, 2007. | ||
| 520 | |a A study was conducted to look at the effect of ascorbic acid and calsium chloride on weight loss, browning intensity, vitamin C content and crispness of minimally processed cabbage. Nine treatment combinations comprising three levels of ascorbic acid (0, 10, and 15%) and three levels of calsium chloride (0, 1 and 2%) were used. The cabbage was washed and sliced before being dipped in these treatments for three minutes. The minimally processed cabbages were dried using tissue paper, placed on styrofoam tray and wrapped with polyfilm wrapper. They were stored at 4ºC with 80% for six days. Samples were initially weighed and vitamin C content, browning intensity and crispness were determined. These selected quality characteristics were also analysed on day 6 after storage. There were interaction effects between treatment combinations on percentage of weight loss and browning intensity. Treatment combinations of AA 10% + CaCl2 2% were found to reduce weight loss whereas treatment combinations of AA 15% + CaCl2 1% were found to reduce browning intensity of minimally processed cabbage during storage period. However, there was no significant effect on vitamin C and crispness during this period. | ||
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| 952 | |0 0 |1 0 |4 0 |6 FP2007 00089 |7 0 |9 713433 |a 10000 |b 10000 |c 50003 |d 2016-10-23 |o FP 2007 89 |p 1000604256 |r 2016-10-23 |w 2016-10-23 |y 50003 | ||