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KMID : 1007519970060040309
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Food Science and Biotechnology
1997 Volume.6 No. 4 p.309 ~ p.313
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Evaluation of Polyphosphate for the Control of Nonenzymic Browning in Apple Juice
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Kim IIhwan
Lee Hyoung-Sub
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Abstract
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An acidic sodium polyphosphate(MULTIPHOS^(TM)) was tested for the control of nonenzymic browning in apple juice. The tested level in juice ranged from 0.02% to 0.4%(w/v). Apple juice was aged at 50℃ to accelerate browning reaction and changes in browning and color intensity were evaluated every day for 5days. MULTIPHOS^(TM) showed effectiveness for antibrowning activity in apple juice. After 2days, a 0.05% level of MULTIPHOS^(TM) gave almost 50% inhibition of browning, and 0.1 % and 0.4% levels inhibited browning by 76.7% and 86.4%, respectively. Effects of MULTIPHOS^(TM) on 5-hydroxymethylfurfural(HMF) formation and phenolic contents in juice by HPLC were also studied.
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KEYWORD
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