Effects of Different Color Protection and Drying Methods Treatment on the Quality of Asparagus Powder

Authors :: Shishan ZHAO
Jianbin SHI
Yong SUI
Sha CAI
Tian XIONG
Shaobin LI
Fang CAI
Xin MEI
Source :: Shipin gongye ke-ji, Vol 44, Iss 11, Pp 54-64 (2023)
Publication Year :: 2023
Publisher :: The editorial department of Science and Technology of Food Industry, 2023.
Abstract: Different color protection agents were used to soak and spray the asparagus for color protection due to improve and compare the browning problem of asparagus during the process of hot air, vacuum freezing and microwave drying. The results showed that the quality of nutrition and color of asparagus powder with color protection was better than that without color protection. The color protection effect of Hu3 was significantly better than that of Hu2 and Hu1 (P

Subjects :: asparagus powder
color protection method
drying method
polyphenols
physical and chemical properties
functional characteristics
color quality
Food processing and manufacture
TP368-456

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