The Effect of Color-Protecting Methods on Potato Powder Processing
To prevent browning stain from potato powder products, detailed analysis and research were conducted on the color-protecting during the processing of potato powder. In order to investigate the effects of different dosage color-protecting liquid on preventing browning stain from potato powder, the △E...
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| Veröffentlicht in: | Advanced Materials Research 2015-03, Vol.1092-1093, p.1557-1560 |
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| creator | Wu, Cui Rong Zhao, Yu Lu, Da Xin Gu, Shu Qin Yang, Hui Yi |
| description | To prevent browning stain from potato powder products, detailed analysis and research were conducted on the color-protecting during the processing of potato powder. In order to investigate the effects of different dosage color-protecting liquid on preventing browning stain from potato powder, the △E value was respectively measured. The results showed that the maximum △E values were achieved when using 0.35% Ascorbic acid, 0.40% Phytic acid, 0.30% Citric acid and 0.30% L-Cys. In addition, the optimum combination was 0.30% Ascorbic acid, 0.35% Phytic acid, 0.25% Citric acid, 0.30% L-Cys, which was successfully validated by ANOVA. |
| doi_str_mv | 10.4028/www.scientific.net/AMR.1092-1093.1557 |
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In order to investigate the effects of different dosage color-protecting liquid on preventing browning stain from potato powder, the △E value was respectively measured. The results showed that the maximum △E values were achieved when using 0.35% Ascorbic acid, 0.40% Phytic acid, 0.30% Citric acid and 0.30% L-Cys. In addition, the optimum combination was 0.30% Ascorbic acid, 0.35% Phytic acid, 0.25% Citric acid, 0.30% L-Cys, which was successfully validated by ANOVA.</description><identifier>ISSN: 1022-6680</identifier><identifier>ISSN: 1662-8985</identifier><identifier>ISBN: 3038354228</identifier><identifier>ISBN: 9783038354222</identifier><identifier>EISSN: 1662-8985</identifier><identifier>DOI: 10.4028/www.scientific.net/AMR.1092-1093.1557</identifier><language>eng</language><publisher>Zurich: Trans Tech Publications Ltd</publisher><subject>Analysis of variance ; Ascorbic acid ; Browning ; Citric acid ; Liquids ; Optimization ; Phytic acid ; Potatoes</subject><ispartof>Advanced Materials Research, 2015-03, Vol.1092-1093, p.1557-1560</ispartof><rights>2015 Trans Tech Publications Ltd</rights><rights>Copyright Trans Tech Publications Ltd. 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In addition, the optimum combination was 0.30% Ascorbic acid, 0.35% Phytic acid, 0.25% Citric acid, 0.30% L-Cys, which was successfully validated by ANOVA.</description><subject>Analysis of variance</subject><subject>Ascorbic acid</subject><subject>Browning</subject><subject>Citric acid</subject><subject>Liquids</subject><subject>Optimization</subject><subject>Phytic acid</subject><subject>Potatoes</subject><issn>1022-6680</issn><issn>1662-8985</issn><issn>1662-8985</issn><isbn>3038354228</isbn><isbn>9783038354222</isbn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><sourceid>AFKRA</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNqVkE1LAzEQhoMfYFv9DwtevOyaj002OdZSq9BikXoO2Wxit7SbmqQs_ntTKijevGQg8_DOzANAjmBRQszv-74vgm5NF1vb6qIz8X68eC0QFDgxghSI0uoMDBBjOOeC03MwJJBwQkuM-UVqQIxzxji8AsMQNhCyEmE6AA-rtcmm1hodM2ezids6ny-9i-mj7d6zhYlr14TMddnSRRVdKn1jfJYYbUJIzDW4tGobzM13HYG3x-lq8pTPX2bPk_E81zgtlytV40YoqytGYWXqmjAlaA15zSCFwtjSUlajpmSIQKEF4gITy2jVIKgaVJMRuDvl7r37OJgQ5a4N2my3qjPuECRK1zJcIVYl9PYPunEH36XtJKoERJiwiidqeqK0dyF4Y-XetzvlPyWC8qhdJu3yR7tM2mXSLo_ajw-RR-0pZ3bKiV51IZlb_xr3r6QveteStw</recordid><startdate>20150301</startdate><enddate>20150301</enddate><creator>Wu, Cui Rong</creator><creator>Zhao, Yu</creator><creator>Lu, Da Xin</creator><creator>Gu, Shu Qin</creator><creator>Yang, Hui Yi</creator><general>Trans Tech Publications Ltd</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QQ</scope><scope>7SR</scope><scope>8BQ</scope><scope>8FD</scope><scope>8FE</scope><scope>8FG</scope><scope>ABJCF</scope><scope>AFKRA</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>CCPQU</scope><scope>D1I</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>JG9</scope><scope>KB.</scope><scope>PDBOC</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope></search><sort><creationdate>20150301</creationdate><title>The Effect of Color-Protecting Methods on Potato Powder Processing</title><author>Wu, Cui Rong ; Zhao, Yu ; Lu, Da Xin ; Gu, Shu Qin ; Yang, Hui Yi</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c2557-aab2d9afc76507ebb36a95b08b60509ef4f56b1d461309c918923f657d10ad1b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2015</creationdate><topic>Analysis of variance</topic><topic>Ascorbic acid</topic><topic>Browning</topic><topic>Citric acid</topic><topic>Liquids</topic><topic>Optimization</topic><topic>Phytic acid</topic><topic>Potatoes</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Wu, Cui Rong</creatorcontrib><creatorcontrib>Zhao, Yu</creatorcontrib><creatorcontrib>Lu, Da Xin</creatorcontrib><creatorcontrib>Gu, Shu Qin</creatorcontrib><creatorcontrib>Yang, Hui Yi</creatorcontrib><collection>CrossRef</collection><collection>Ceramic Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central UK/Ireland</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Materials Science Collection</collection><collection>ProQuest Central Korea</collection><collection>SciTech Premium Collection</collection><collection>Materials Research Database</collection><collection>Materials Science Database</collection><collection>Materials Science Collection</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><jtitle>Advanced Materials Research</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Wu, Cui Rong</au><au>Zhao, Yu</au><au>Lu, Da Xin</au><au>Gu, Shu Qin</au><au>Yang, Hui Yi</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The Effect of Color-Protecting Methods on Potato Powder Processing</atitle><jtitle>Advanced Materials Research</jtitle><date>2015-03-01</date><risdate>2015</risdate><volume>1092-1093</volume><spage>1557</spage><epage>1560</epage><pages>1557-1560</pages><issn>1022-6680</issn><issn>1662-8985</issn><eissn>1662-8985</eissn><isbn>3038354228</isbn><isbn>9783038354222</isbn><abstract>To prevent browning stain from potato powder products, detailed analysis and research were conducted on the color-protecting during the processing of potato powder. 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| subjects | Analysis of variance Ascorbic acid Browning Citric acid Liquids Optimization Phytic acid Potatoes |
| title | The Effect of Color-Protecting Methods on Potato Powder Processing |
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