Journal of Engineering and Applied Sciences
ISSN: Online 1818-7803ISSN: Print 1816-949x
Abstract
Water caltrop (Trapaspp.) is a floating, annual, aquatic plant that grows in slow moving water. It would most likely be found in farm dams of Vietnam. It has been cultivated for food and traditional medicine for thousands of years. It is a minor food and vegetable crop in rural area. The fresh water caltrop fruit has a short postharvest shelf life because it is very susceptible to become brown or even black discoloration when stored at ambient temperatures. Browning is a major problem in the food industry and is considered to be one of the main causes of quality loss during post harvest handling and processing of water caltrop. Therefore, we examined several technical parameters to remove to water caltrop shell and get its kernel without browning formation during preservation. Our results showed that blanching at 95°C in 20 sec, soaking with ascorbic acid 0.8% in 20 min and modified atmosphere packaging (HDPE bag with 80% N2: 20% CO2) would effectively maintain color and texture of water caltrop kernel during preservation.
How to cite this article:
Nguyen Phuoc Minh. Technical Parameters in Browning Prevention During Processing of
Water Caltrop Kernel.
DOI: https://doi.org/10.36478/jeasci.2018.10417.10419
URL: https://www.makhillpublications.co/view-article/1816-949x/jeasci.2018.10417.10419