Protective effect of cysteine—HCl on vitamin C in dehydrated pickled/candied pineapples and guava
Dehydrated pickled/candied guava and pineapples pretreated with 0.24 g kg−1 cysteine hydrochloride (cys‐HCl) had increased ascorbic acid retention and reduced colour change during storage. Dehydrated pineapples pretreated with cys‐HCl had two to three times the ascorbic acid content of control or me...
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| Format: | Article |
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John Wiley & Sons
1993
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| Online Access: | http://psasir.upm.edu.my/id/eprint/116313/ |
| _version_ | 1848866974404182016 |
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| author | Mohamed, Suhaila Kyi, Khin Ma Ma Mat Sharif, Zainon |
| author_facet | Mohamed, Suhaila Kyi, Khin Ma Ma Mat Sharif, Zainon |
| author_sort | Mohamed, Suhaila |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Dehydrated pickled/candied guava and pineapples pretreated with 0.24 g kg−1 cysteine hydrochloride (cys‐HCl) had increased ascorbic acid retention and reduced colour change during storage. Dehydrated pineapples pretreated with cys‐HCl had two to three times the ascorbic acid content of control or metabisulphite‐treated products. The rate of ascorbic acid loss for all products stored at room temperature were similar, showing that cys‐HCl was only protective towards ascorbic acid during the preparation and dehydration process. Candied dehydrated guava showed less colour change and higher ascorbic acid retention (about 57%) than pickled guava (ascorbic acid retention about 30%). Cys‐HCl was quite effective in reducing browning of candied pineapples but not pickled pineapples. Sensory evaluation showed that candied guava pretreated with 0.24 g kg−1 cys‐HCl was generally preferred over the other dehydrated guava products. Cys‐HCl‐treated candied pineapples had the best flavour compared with all other dehydrated pineapple products. Cys‐HCl appeared to favour conversion of glucose to fructose during storage of dehydrated pineapples. |
| first_indexed | 2025-11-15T14:29:07Z |
| format | Article |
| id | upm-116313 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T14:29:07Z |
| publishDate | 1993 |
| publisher | John Wiley & Sons |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1163132025-03-25T01:29:37Z http://psasir.upm.edu.my/id/eprint/116313/ Protective effect of cysteine—HCl on vitamin C in dehydrated pickled/candied pineapples and guava Mohamed, Suhaila Kyi, Khin Ma Ma Mat Sharif, Zainon Dehydrated pickled/candied guava and pineapples pretreated with 0.24 g kg−1 cysteine hydrochloride (cys‐HCl) had increased ascorbic acid retention and reduced colour change during storage. Dehydrated pineapples pretreated with cys‐HCl had two to three times the ascorbic acid content of control or metabisulphite‐treated products. The rate of ascorbic acid loss for all products stored at room temperature were similar, showing that cys‐HCl was only protective towards ascorbic acid during the preparation and dehydration process. Candied dehydrated guava showed less colour change and higher ascorbic acid retention (about 57%) than pickled guava (ascorbic acid retention about 30%). Cys‐HCl was quite effective in reducing browning of candied pineapples but not pickled pineapples. Sensory evaluation showed that candied guava pretreated with 0.24 g kg−1 cys‐HCl was generally preferred over the other dehydrated guava products. Cys‐HCl‐treated candied pineapples had the best flavour compared with all other dehydrated pineapple products. Cys‐HCl appeared to favour conversion of glucose to fructose during storage of dehydrated pineapples. John Wiley & Sons 1993 Article PeerReviewed Mohamed, Suhaila and Kyi, Khin Ma Ma and Mat Sharif, Zainon (1993) Protective effect of cysteine—HCl on vitamin C in dehydrated pickled/candied pineapples and guava. Journal of the Science of Food and Agriculture, 61 (1). pp. 133-136. ISSN 0022-5142; eISSN: 1097-0010 https://onlinelibrary.wiley.com/doi/10.1002/jsfa.2740610122 10.1002/jsfa.2740610122 |
| spellingShingle | Mohamed, Suhaila Kyi, Khin Ma Ma Mat Sharif, Zainon Protective effect of cysteine—HCl on vitamin C in dehydrated pickled/candied pineapples and guava |
| title | Protective effect of cysteine—HCl on vitamin C in dehydrated pickled/candied pineapples and guava |
| title_full | Protective effect of cysteine—HCl on vitamin C in dehydrated pickled/candied pineapples and guava |
| title_fullStr | Protective effect of cysteine—HCl on vitamin C in dehydrated pickled/candied pineapples and guava |
| title_full_unstemmed | Protective effect of cysteine—HCl on vitamin C in dehydrated pickled/candied pineapples and guava |
| title_short | Protective effect of cysteine—HCl on vitamin C in dehydrated pickled/candied pineapples and guava |
| title_sort | protective effect of cysteine—hcl on vitamin c in dehydrated pickled/candied pineapples and guava |
| url | http://psasir.upm.edu.my/id/eprint/116313/ http://psasir.upm.edu.my/id/eprint/116313/ http://psasir.upm.edu.my/id/eprint/116313/ |