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Heated Ascorbic/Citric Acid Solution as Browning Inhibitor for Pre‐Peeled Potatoes
Author(s) -
SAPERS GERALD M.,
MILLER ROBERT L.
Publication year - 1995
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.1365-2621.1995.tb06223.x
Subject(s) - browning , citric acid , ascorbic acid , chemistry , food science , pyrophosphate , sodium , nuclear chemistry , biochemistry , enzyme , organic chemistry
Treatment of pre‐peeled potatoes with heated ascorbic acid (AA)/citric acid (CA) solution to extend shelf‐life was investigated. Potatoes were abrasion or high pressure steam peeled, heated for 5–20 min in 1% AA + 2% CA at 45–55°C cooled, and then dipped for 5 min in browning inhibitor (BI) solution containing 4% AA +1% CA +1% sodium acid pyrophosphate. Combined treatment inhibited potato discoloration for 14 days at 4°C compared to 3–6 days with BI treatment alone. Raw material and treatment conditions were selected to minimize graying and textural abnormalities encountered with some treatments. Treatment with heated AA/CA may be an alternative to use of sulfites to control browning in pre‐peeled potatoes.