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REDUCTION OF NONENZYMATIC BROWNING IN POTATO CHIPS AND FRENCH FRIES WITH GLUCOSE OXIDASE
Author(s) -
JIANG Z.,
OORAIKUL B.
Publication year - 1989
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1989.tb00099.x
Subject(s) - blanching , browning , french fries , chemistry , food science , flavor , glucose oxidase , polyphenol oxidase , catechol oxidase , enzyme , biochemistry , peroxidase
A glucose oxidase preparation with an activity of 750 glucose oxidase units (GOU)/g was used to reduce nonenzymatic browning discoloration in potato chips and French fries. Dipping potato slices in 0.04 ‐ 0.10% (v/v) enzyme solution at 40°C for 30 min before frying increased the L value of the chips by about 5. the treatment yielded a product of lighter and more uniform color when used on potatoes with glucose contents ranging between 0.2 ‐ 0.4% (wet basis). Oil content of chips produced after enzyme treatment did not differ significantly from that of regular chips. A combination of steam blanching and enzyme treatment, in 0.20% enzyme solution at 35°C for 15 min, produced French fries with significantly stronger potato flavor than a water‐blanched product. French fries produced after enzyme treatment had a lighter and more uniform color than untreated samples, and a significantly lower oil absorption than those water blanched. No off‐flavor was detected by a sensory panel in any of the chips or French fries produced after glucose oxidase treatment.