| Author(s) | Mansour Ibrahim and Alhussein |
| Affiliation | Assiry. Agricultural Engineering Department, College of Food Sciences and Agriculture, King Saud University, Riyadh. |
| Title | |
| Source | Journal of King Saud University. Agricultural Sciences. Volume 19, No 2. (2007/1427) |
| Abstract | One of the common problems that the producers of date paste face is the degradation of color. The objective of this research was to study the effect of adding L-Ascorbic Acid to date paste at different levels of moisture content (15, 24, 33% D.B.) and studying the kinetics of color change at storage temperatures (25, 35, 45°C).The results indicated that the tristimulus color values combinations decrease with time at ahigh temperature (45°C), and moisture content (33%).The maximum decreases in the basic color components by the end of storage period (70 days) for all samples - treated or non treated with L-Ascorbic Acid - were 67% for L* (lightness), about 94% for a* (red- green) and 99% for b* (blue- yellow). The results indicated that the tristimulus (L *x a*x b*) adequately described the color change, and followed a first order reaction kinetics (n= I). The rate constant of color change (_) and the activation energy (Ea) were estimated to be in the range of ¬0.0034- 0.1323 d-1 and 59-101 kJ/mol-1 respectively. |
