Effects of Temperature and Mixing Time on Molecular Mobility in Wheat Dough

Treatments with inhibitors of enzymatic activity or microbial growth to retard browning and decay of fresh-cut radish slices were evaluated. Slices were dipped in solutions of natural products and their derivatives, 4-hexylresorcinol, isoascorbic acid, N-acetylcysteine and potassium sorbate alone or in combination prior to storage in air for up to 14 days at 10 °C. Inhibition of browning and deterioration without affecting texture of slices was achieved during 14 days in cold storage. From the different solutions evaluated, the combination of 4-hexylresorcinol (0.001 g/L), potassium sorbate (0.05 g/L) and N-acetylcysteine (0.025 g/L) was most effective in preventing browning and deterioration of radish slices for up to 18 days at 10 °C.