Przybylska, Sylwia2022-03-212022-03-212009Przybylska S. (2009). Wpływ kwasów askorbinowego i cytrynowego na barwę przecierów warzywnych podczas sterylizacji. Folia Pomer. Univ. Technol. Stetin. 2009, Agric., Aliment., Pisc. Zootech. 269 (9), 47–58. https://hdl.handle.net/20.500.12539/11282081-1284https://hdl.handle.net/20.500.12539/1128There 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.plUznanie autorstwa-Użycie niekomercyjne 3.0 Polskabarwakwas askorbinowykwas cytrynowymarchewpomidorysterylizacjaascorbic acidcarrotcitric acidcoloursterilizationtomatoesArticle2300-5378