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COLOR OF PROCESSED SWEET POTATOES: EFFECT OF ADDITIVES
Author(s) -
TWIGG B. A.,
SCOTT L. E.,
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.tb02949.x
Subject(s) - citric acid , chemistry , ethylenediaminetetraacetic acid , ascorbic acid , polyphenol , food science , sodium bicarbonate , food additive , sodium , nuclear chemistry , sodium citrate , organic chemistry , chelation , antioxidant , medicine , pathology
The additives, ethylenediaminetetraacetic acid (EDTA), stannous chloride, citric acid, ascorbic acid and sodium bisulphite were added to syrup and vacuum packs of sweet potatoes. Addition of EDTA, SnCl 2 , citric acid and sodium bisulphite was effective in decreasing darkening of the processed product. SnCl 2 , EDTA and citric acid were also effective in preventing discoloration after exposure of the product to air. The action of the additives is attributed to a disruption of the reaction leading from oxidation of polyphenols to the production of dark‐colored compounds.