Effect of different food additives on the color protection of instant pumpkin flour

Abstract

Pumpkin (Cucurbita moschata Duch) flour can undergo severe Maillard reaction and Carotenoids oxidation during high-temperature extrusion processing, which seriously affects the product's appearance. L-ascorbic acid and citric acid are commonly used for color protection during fruit and vegetable processing. In the study, the authors investigated the effects of food additives on the Maillard reaction and Carotenoids oxidation during the extrusion processing of instant pumpkin flour. L-ascorbic acid, citric acid, and D-sodium erythorbate had a protective effect on the color of pumpkin flour. L-ascorbic acid and D-sodium erythorbate protected phenolics and carotenoids in pumpkin flour and reduced the production of carotenoids derivatives. Adding citric acid and L-ascorbic acid lowered the pH, thus reducing the production of 2,5-dimethylpyrazine and 2-acetylpyrrole by reducing the occurrence of the Maillard reaction between amino acids and reducing sugars during the extrusion process. Citric acid and L-ascorbic acid are suitable for pumpkin flour color protection.