Year 2019, Volume 5, Issue 2, Pages 121 - 127 2019-04-01

CONTROL OF ENZYMATIC BROWNING IN POTATO WITH CALCIUM CHLORIDE AND ASCORBIC ACID COATINGS

Gülçin Yıldız [1]

38 347

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.

Ascorbic acid, Color, Calcium chloride, Potato, Polyphenol oxidase enzyme
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Primary Language en
Subjects Food Science and Technology
Journal Section Research Articles
Authors

Orcid: 0000-0001-6229-7338
Author: Gülçin Yıldız (Primary Author)
Institution: Iğdır University, Faculty of Engineering, Food Engineering Department, Iğdır
Country: Turkey


Bibtex @research article { jfhs427541, journal = {FOOD and HEALTH}, issn = {}, eissn = {2602-2834}, address = {ScientificWebJournals}, year = {2019}, volume = {5}, pages = {121 - 127}, doi = {10.3153/FH19013}, title = {CONTROL OF ENZYMATIC BROWNING IN POTATO WITH CALCIUM CHLORIDE AND ASCORBIC ACID COATINGS}, key = {cite}, author = {Yıldız, Gülçin} }
APA Yıldız, G . (2019). CONTROL OF ENZYMATIC BROWNING IN POTATO WITH CALCIUM CHLORIDE AND ASCORBIC ACID COATINGS. FOOD and HEALTH, 5 (2), 121-127. DOI: 10.3153/FH19013
MLA Yıldız, G . "CONTROL OF ENZYMATIC BROWNING IN POTATO WITH CALCIUM CHLORIDE AND ASCORBIC ACID COATINGS". FOOD and HEALTH 5 (2019): 121-127 <http://jfhs.scientificwebjournals.com/issue/39957/427541>
Chicago Yıldız, G . "CONTROL OF ENZYMATIC BROWNING IN POTATO WITH CALCIUM CHLORIDE AND ASCORBIC ACID COATINGS". FOOD and HEALTH 5 (2019): 121-127
RIS TY - JOUR T1 - CONTROL OF ENZYMATIC BROWNING IN POTATO WITH CALCIUM CHLORIDE AND ASCORBIC ACID COATINGS AU - Gülçin Yıldız Y1 - 2019 PY - 2019 N1 - doi: 10.3153/FH19013 DO - 10.3153/FH19013 T2 - FOOD and HEALTH JF - Journal JO - JOR SP - 121 EP - 127 VL - 5 IS - 2 SN - -2602-2834 M3 - doi: 10.3153/FH19013 UR - https://doi.org/10.3153/FH19013 Y2 - 2018 ER -
EndNote %0 FOOD and HEALTH CONTROL OF ENZYMATIC BROWNING IN POTATO WITH CALCIUM CHLORIDE AND ASCORBIC ACID COATINGS %A Gülçin Yıldız %T CONTROL OF ENZYMATIC BROWNING IN POTATO WITH CALCIUM CHLORIDE AND ASCORBIC ACID COATINGS %D 2019 %J FOOD and HEALTH %P -2602-2834 %V 5 %N 2 %R doi: 10.3153/FH19013 %U 10.3153/FH19013
ISNAD Yıldız, Gülçin . "CONTROL OF ENZYMATIC BROWNING IN POTATO WITH CALCIUM CHLORIDE AND ASCORBIC ACID COATINGS". FOOD and HEALTH 5 / 2 (April 2019): 121-127. https://doi.org/10.3153/FH19013