TY - JOUR
T1 - THE EFFECT of ETHYLENE DIAMINE TETRACETIC ACID ON PRESERVING the COLOR of an AVOCADO PUREE
AU - PARDO, MARIA ELENA SANCHEZ
AU - MORENO, ALICIA ORTIZ
AU - ALVAREZ, LIDIA DORANTES
PY - 1991/9
Y1 - 1991/9
N2 - In this work, the effect of ethylene diamine tetracetic acid (EDTA) is evaluated as a potential additive to preserve the green color of avocado purees. Four batches of avocado purees were made, adding different concentrations of EDTA. Evaluation of color, chlorophylls, pheophytins as well as microbiological and sensory analysis were carried out during six months of storage. Results show that the addition of EDTA to the avocado purees in concentrations from 300 to 350 ppm, preserve better the green color and disminished pheophytin content as compared with purees without EDTA and 250 ppm of same, kept under refrigeration at 2–4°C.
AB - In this work, the effect of ethylene diamine tetracetic acid (EDTA) is evaluated as a potential additive to preserve the green color of avocado purees. Four batches of avocado purees were made, adding different concentrations of EDTA. Evaluation of color, chlorophylls, pheophytins as well as microbiological and sensory analysis were carried out during six months of storage. Results show that the addition of EDTA to the avocado purees in concentrations from 300 to 350 ppm, preserve better the green color and disminished pheophytin content as compared with purees without EDTA and 250 ppm of same, kept under refrigeration at 2–4°C.
UR - http://www.scopus.com/inward/record.url?scp=84986506403&partnerID=8YFLogxK
U2 - 10.1111/j.1745-4549.1991.tb00171.x
DO - 10.1111/j.1745-4549.1991.tb00171.x
M3 - Artículo
SN - 0145-8892
VL - 15
SP - 261
EP - 271
JO - Journal of Food Processing and Preservation
JF - Journal of Food Processing and Preservation
IS - 4
ER -