Gm. Sapers et Rl. Miller, CONTROL OF ENZYMATIC BROWNING IN PREPEELED POTATOES BY SURFACE DIGESTION, Journal of food science, 58(5), 1993, pp. 1076-1078
Feasibility of lye digestion to remove surface tissues from peeled pot
atoes 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-degrees-C for 1-13 min. After removal of digested t
issue, tubers were treated with ascorbic acid-based browning inhibitor
. Browning was measured by tristimulus colorimetry. Digestion extended
shelf-life of high pressure steam- and abrasion-peeled potatoes to 13
-15 days at 4-degrees-C, compared to 3-11 days for undigested controls
. Digestion resulted in weight losses of 12-26%, depending on treatmen
t conditions. Lye digestion in conjunction with conventional browning
inhibitors represents a viable alternative to sulfiting pre-peeled pot
atoes.