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USE OF SPRAY LECITHIN FOR CONTROL OF GREENING AND GLYCOALKALOID FORMATION OF POTATO TUBERS
Author(s) -
WU M. T.,
SALUNKHE D. K.
Publication year - 1977
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.1365-2621.1977.tb14514.x
Subject(s) - glycoalkaloid , greening , chemistry , lecithin , food science , chlorophyll , spray drying , chromatography , biochemistry , organic chemistry , biology , solanaceae , ecology , gene
Spray treatments with four brands of spray lecithin — PAM®, Mazola No Stick®, Cooking ease® and Griddle Mate®— significantly inhibited light‐induced greening and glycoalkaloid formation of potato tubers. Treatment resulted in 93–98% inhibition in chlorophyll formation and 89–98% inhibition in glycoalkaloid formation.