Combined Addition of Citric Acid and Ascorbic Acid Significantly Inhibits Browning in Chinese Yam (Dioscorea polystachya Turczaninow) Processing

Table 2

Color difference, texture properties, and nutrition composition of vacuum-packaged yam after color protectant treatment.

	0 d	5 d	10 d	15 d	20 d	25 d	30 d
ΔE	0.32 ± 0.02	0.32 ± 0.01	0.32 ± 0.02	0.31 ± 0.05	0.29 ± 0.02	0.32 ± 0.01	0.32 ± 0.01
Np	14.3 ± 0.58	11.3 ± 0.58	11.0 ± 0	12.67 ± 0.58	11.0 ± 0	11.0 ± 0	11.3 ± 0.58
Sp	1.1 ± 0.2	1.2 ± 0.1	1.1 ± 0.3	1.2 ± 0.1	1.3 ± 0.1	1.1 ± 0.1	1.1 ± 0.2
Hardness	3.42 ± 0.2	3.42 ± 0.3	3.42 ± 0.4	3.42 ± 0.5	3.42 ± 0.6	3.42 ± 0.7	3.42 ± 0.8
Starch	80.0 ± 3.1	80.4 ± 4.2	82. ± 3.9	79.4 ± 3.4	81.9 ± 3.9	78.9 ± 3.7	82.4 ± 3.8
Protein	10.4 ± 0.2	10.4 ± 0.3	11.4 ± 0.8	10.1 ± 0.5	10.9 ± 0.6	11.4 ± 0.3	11.1 ± 0.3
Allantoin	1.4 ± 0.2	1.42 ± 0.3	1.2 ± 0.1	1.0 ± 0.1	0.9 ± 0.1	0.8 ± 0.1	1.2 ± 0.3
Dioscin	0.12 ± 0.02	0.12 ± 0.03	0.13 ± 0.01	0.08 ± 0.01	0.09 ± 0.01	0.13 ± 0.01	0.12 ± 0.01