![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Browning inhibition of iceberg lettuce
Pooja, Nahar and Ruchi, Mirajkar (2006) Browning inhibition of iceberg lettuce. [Student Project Report]
![[img]](http://ir.cftri.res.in/style/images/fileicons/application_pdf.png) |
PDF
PR-141.pdf Restricted to Repository staff only Download (493kB) |
Abstract
This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.
| Item Type: | Student Project Report |
|---|---|
| Additional Information: | To inhibit the browning of stem of Iceberg Lettuce, the different treatments like Acetic acid (5%), Tartaric acid (5%), Mango pulp and Amla were given. The samples were kept at different temperatures like room temperature, 13oc and 4oc. The parameters L*, a* and b* were evaluated using colour measuring instrument on 1st, 5th, 7th and 9th day. Mango pulp kept at 40c and tartaric acid showed good results. |
| Uncontrolled Keywords: | Enzymatic browning, browning inhibitiors iceberg lettuce |
| Subjects: | 600 Technology > 08 Food technology > 23 Vegetables 600 Technology > 08 Food technology > 14 Physical properties > 01 Colours |
| Divisions: | Food Packaging Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 20 Mar 2007 |
| Last Modified: | 28 Dec 2011 09:27 |
| URI: | http://ir.cftri.res.in/id/eprint/505 |
Actions (login required)
 |
View Item |