Bulletin of the Institute of Tropical Agriculture, Kyushu University
Online ISSN : 1881-4212
Print ISSN : 0915-499X
ISSN-L : 0915-499X
Quality of ready-to-cook mixed vegetables as affected by food additives
M. S. ArfinT. A. A. NasrinM. F. B. HossainN. MokarromaM. F. Yasmin
キーワード: Ready-to-cook, Food additives
ジャーナル フリー

2020 年 43 巻 p. 1-9


The experiment was conducted at the laboratory of Postharvest Technology Section, Horticulture Research Centre, Bangladesh Agricultural Research Institute, Gazipur to select suitable additives for preparing ready-to-cook mixed vegetables. Mixed vegetables were treated with T1= 0.5% ascorbic acid, T2= 0.5% citric acid and T3= 0.5% CaCl2 with control and stored at refrigerator (4±1oC). Ready-to-cook mixed vegetables treated with 0.5% citric acid (T2) showed better shelf life of 7 days over all treatments retaining better color, total acidity (%), vitamin C and sensory quality stored at refrigerator (4±1oC).

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