The Effect of Enzymatic Treatment on Dried Vegetable Color

摘要

The usefulness of enzymatic treatment for improving dried vegetable color was checked using carrot and pumpkin as experimental material.The color differences were expressed using the L*,a*,b* chroma and hue values.For selected samples,color attractiveness was also assessed by ranking method.The results show positive influence of enzymatic treatment on dried carrot and pumpkin color retention.The best effects of improving color of dried material were obtained for Panzym SMASH XXL(for both species)and Rohament CL(for pumpkin).The positive influence of enzymatic treatment on attractiveness of dried carrot color enlarged during storage.