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vol. 6, nr. 3 (2005)
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Research of the influence of edible coatings containing chitosan on the colour of dried apples
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Barbara Maniak1, Izabela Kuna-Broniowska2
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1 Department of Biological Bases of Foodstuff and Fodder Technology, Faculty of Production Engineering, Agricultural University |
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2 Department of Applied Mathematics, Faculty of Production Engineering, Agricultural University, ul. Akademicka 13, 20-950 Lublin |
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vol. 6 (2005), nr. 3,
pp. 715-727
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abstract:
In the research an attempt was made at applying edible coatings to dried apples. The edible coatings contained chitosan and citric acid or chitosan and ascorbic acid. Dried apple slices were stored at temperatures of 5oC and 25oC during the period of 12 weeks. The colour of the apples was analyzed in the CIE L*a*b* system. The experiment was conducted in the complete randomized design according to the scheme of two factor cross-classification with repeated measurements. For the analysis of the statistical data the multivariate analysis of variance was used.
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keywords:
dried apples, edible coatings, chitosan, colour, repeated measurements, homo-genous groups
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original in:
Polish
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