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COLOR OF PROCESSED SWEET POTATOES: EFFECTS OF CAN TYPE
Author(s) -
SCOTT L. E.,
TWIGG B. A.,
BOUWKAMP J. C.
Publication year - 1974
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1974.tb02948.x
Subject(s) - tin , enamel paint , food science , chemistry , materials science , metallurgy , composite material
Sweet potatoes packed in four types of enamel‐lined cans were darker in color and less attractive than those packed in tin‐coated cans. The differences in color among can types was more pronounced after opening the canned product and exposure to air for an hour. The tin content of the product from the tin‐coated cans was much greater than that from the enamel‐lined cans. The brighter color of the product from the tin‐coated cans is assumed to result from the substitution of tin for iron or other metals in the complex formed in the pheno‐lase reactions.