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Control of Enzymatic Browning in Pre‐peeled Potatoes by Surface Digestion
Author(s) -
SAPERS G.M.,
MILLER R.L.
Publication year - 1993
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.1365-2621.1993.tb06117.x
Subject(s) - browning , digestion (alchemy) , chemistry , ascorbic acid , food science , chromatography
Feasibility of lye digestion to remove surface tissues from peeled potatoes prior to treatment with browning inhibitors to extend shelf‐life was investigated. Russet and round‐white potatoes were digested in 14–20% NaOH at 35–55°C for 1–13 min. After removal of digested tissue, tubers were treated with ascorbic acid‐based browning inhibitor. Browning was measured by tristimulus calorimetry. Digestion extended shelf‐life of high pressure steam‐ and abrasion‐peeled potatoes to 13–15 days at 4°C, compared to 3–11 days for undigested controls. Digestion resulted in weight losses of 12–26%, depending on treatment conditions. Lye digestion in conjunction with conventional browning inhibitors represents a viable alternative to sulfiting pre‐peeled potatoes.