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

Food Chemistry Advances（2023）

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摘要

•Citric acid reduced the Maillard reaction of pumpkin powder during extrusion.•L-ascorbic acid and D-sodium erythorbate reduced Carotenoids derivatives.•Citric acid and L-ascorbic acid reduced 2,5-dimethylpyrazine and 2-acetylpyrrole.

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关键词

Maillard reaction,Pumpkin,Food additives

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