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Heated ascorbic/citric acid solution as browning inhibitor for pre-peeled potatoes
- Sapers, G.M., Miller, R.L.
- Journal of food science 1995 v.60 no.4 pp. 762-766
- potatoes, peeling, ascorbic acid, citric acid, heat treatment, enzyme inhibitors, food storage, temperature, duration, food processing, storage quality, food quality, texture, calcium chloride, EDTA (chelating agent), discoloration, steam
- 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 degrees 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 degrees 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.