Control of Enzymatic Browning in Pre-peeled Potatoes by Surface Digestion |
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Authors: | GM SAPERS RL MILLER |
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Affiliation: | Authors Sapers and Miller are with the U.S. Dept. of Agriculture, ARS, Eastern Regional Research Center, 600 E. Mermaid Lane, Philadelphia, PA 19118. |
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Abstract: | Feasibility of lye digestion to remove surface tissues from peeled potatoes prior to treatment with browning inhibitors to extend shelf-life was investigated. Russet and round-white potatoes were digested in 14–20% NaOH at 35–55°C for 1–13 min. After removal of digested tissue, tubers were treated with ascorbic acid-based browning inhibitor. Browning was measured by tristimulus calorimetry. Digestion extended shelf-life of high pressure steam- and abrasion-peeled potatoes to 13–15 days at 4°C, compared to 3–11 days for undigested controls. Digestion resulted in weight losses of 12–26%, depending on treatment conditions. Lye digestion in conjunction with conventional browning inhibitors represents a viable alternative to sulfiting pre-peeled potatoes. |
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Keywords: | potatoes enzymes browning lye digestion |
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