This
study deals with the inactivation of browning enzymes in potato
by using various chemical agents. Potato purchased from a supermarket was
treated by ascorbic acid and calcium chloride solutions alone and in
combination. The effects of different chemical treatments on the surface
appearance and selected quality indexes of potato slices during 2-weeks of
storage at refrigeration conditions (0-4°C) were evaluated. Potato slices were
immersed directly to the distilled water at room temperature
for the Control samples to evaluate the browning process. The combined chemical
treatments showed less browning in the potato slices compared to the applied
solutions alone. Beside the inactivation of the enzyme, the combined treatment
also showed a better success to prevent color degradation of potatoes. This
study showed that the combining chemicals rather than using them alone is
important in terms of processing of cut potato slices with a less browning and
acceptable colors.
Primary Language | English |
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Subjects | Food Engineering |
Journal Section | Research Articles |
Authors | |
Publication Date | April 1, 2019 |
Submission Date | May 27, 2018 |
Published in Issue | Year 2019Volume: 5 Issue: 2 |
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