(Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2009) Przybylska, Sylwia; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie
There was examined the influence of citric acid (in concentrations of 0.5 and 1%) and
ascorbic acid (in concentrations of 0.025 and 0.05%) on changes in colour of sterilized (118 and
121ºC) vegetable pulps. Obtained results of colour objective estimation (verified statistically)
displayed that the addition of citric and ascorbic acids caused significant changes in colour
parameters L*, a*, b*. The increase of antioxidants concentrations higher redness of colour in
products and caused stabilization of carotenoid pigments. However, citric acid showed stronger
influence on durability of pulps colour than ascorbic acid.