The Retardation of Enzymatic Browning in Avocado Puree and Guacamole
نویسنده
چکیده
Enzymatic browning in avocado puree and guacamole was evaluated by reflectance measurements for several varieties of avocado with varying amounts of chemical additives. Paste from Booth 8 had a greater tendency to brown than that from Lula. Browning at 75°F was effectively retarded without flavor change by 30 mg percent of sodium bisulfite or 200 mg percent ascorbic acid. Lemon juice or citric and hydrochloric acid adjustment of the puree from pH 6.6 to 5.1 accelerated browning of Booth 8. Combination of sodium bisulfite and ascorbic acid were particularly effective in preventing browning in all avocado preparations under all handling conditions refrigerated, frozen and thawed, or freeze-dried and reconstituted.
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