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Quality improvement of canned mung bean (Vigna radiata) sprouts
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The effect of calcium, ascorbic acid, citric acid and EDTA on texture, color and flavor of mung bean sprouts canned as a low-acid food (pH > 4.6) and the effect of acidification by acetic, citric, gluconic, lactic and malic acids on quality of mung bean sprouts canned as an acid-food (pH < 4.6) were examined. Either the addition of calcium or acidification enhanced texture, Texture of products canned as low-acid food increased with decreasing pH. Color was markedly improved by either EDTA combined with ascorbic acid or acidification. Processing in plain (uncoated) cans on treatment with acetic acid was detrimental to flavor. Overall, the best low-acid food product was obtained by the combinatin of calcium, ascorbic acid, citric acid and EDTA while the best acid-food product was obtained by acidification with gluconic acid. [AS]
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 Record created 2017-10-01, last modified 2019-02-22

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