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KMID : 0380919960250030529
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Journal of the Korean Society of Food Nutrition
1996 Volume.25 No. 3 p.529 ~ p.534
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Effects of some Antibrowning Agent on Onion Juice Concentrate
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Son Jong-Youn
Son Hung-Soo
Cho Won-Dae
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Abstract
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Using cystine, ascorbic acid and citric acid, retarding and synergistic effect on the browning reaction of onion juice concentrate was evaluated. Cysteine retarded the browning reaction most effectively followed by citric acid; on the contrary, ascorbic acid accelerated rather than retarded the reaction at the concentration of 0.1%. The retarding effect of cysteine increased abruptly up to concentration of 0.3% and remained unchanged. Citric acid acted more effectively than ascorbic acid in terms of synergism. The browning reaction of onion juice concentrate exhibited activation energies of 62J/㏖ with cysteine and citric acid as compared to 73J/㏖ for control. Q_(10) was determined to be 2.52 and 2.38 for control, 2.2 and 2.09 for treatment in the temperature range of 30~40℃ and 40~50℃, respectively.
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KEYWORD
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onion juice concentrate, antibrowning agent, browning rate
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