Effects of Citric Acid on Color-protection of Pumpkin Noodle

Abstract

Abstract: The effects of citric acid,sodium chloride and sodium carbonate adding on color-protection of pumpkin noodle were studied.The results of hue determination showed that only adding citric acid could not enhance the natural color of pumpkin noodle obviously and had no effect on the color-protection under the conditions of lighting.Among the factors of the orthogonal test,light period showed the most significance on decoloration of pumpkin noodle.Citric acid and sodium carbonate adding together exhibited little effects on the decoloration.

Key words: citric acid, pumpkin noodle, color-protection, hue determination

GU Shu-Qin, LU Da-Xin, LIU Tong. Effects of Citric Acid on Color-protection of Pumpkin Noodle[J]. FOOD SCIENCE, 2007, 28(9): 567-570.

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Effects of Citric Acid on Color-protection of Pumpkin Noodle

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