The Effect of Ascorbic Acid, Citric acids and Sodium Metabisulphite on Colour and Foaming Properties of Mushroom Purees (Agaricus bisporus)

Document Type : Research Article

Authors

• Atena Pasban
• Mohebbat Mohebbi
• Hashem Pourazerang
• Mehdi Varidi

Ferdowsi University of Mashhad

https://doi.org/10.22067/ifstrj.v9i2.25674

Abstract

Enzymatic browning and formation of brown pigments are some of the most important problems in preparation of mushroom purees. In this study, the effect of some anti browning agents including sodium metabisulphite, ascorbic acid, and citric acid on the whiteness and foaming properties of mushroom purees was investigated. The results showed that soaking with acids and sodium metabisulphite significantly (p

Keywords

• Mushroom
• Enzymatic browning
• Color
• Foaming properties
• Sodium metabisulphite

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