| The Effectiveness of Antibrowning Dip Treatments to Reduce After-Cooking Darkening in Potatoes. | |
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MedLine Citation:
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PMID: 22938507 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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After-cooking darkening (ACD) is an inherent and undesirable trait that develops in cooked potatoes. The objective of this study was to evaluate the effectiveness of sodium acid sulfate (SAS) dip treatments compared to other antigraying treatments and a control to reduce ACD in boiled, Katahdin potatoes. Dip treatments were applied for 3 min prior to boiling and included: 3% SAS, 3% citric acid (CA), 3% sodium acid pyrophosphate (SAPP), along with a distilled water control. SAS- and CA-treated potatoes had slightly, but significantly (P≤ 0.05) higher b* and chroma values, which indicates a more intense yellow potato color, with less graying, compared to the control. SAS- and CA-treated potatoes also had significantly (P≤ 0.001) lower pH values for inner and outer potato surfaces than the control. No significant (P > 0.05) differences were detected for total phenolic or mineral contents among treatments. CA and SAPP samples had slightly, but significantly (P≤ 0.05) higher moisture contents than the control. Sensory test results showed no significant differences for color, aftertaste, or overall acceptability. However, CA-treated samples were rated significantly (P≤ 0.05) lower for flavor than all other treatments and panelists commented on sour notes. CA- and SAS-treated potatoes were scored slightly, but significantly lower for texture than other treatments due to a waxy outer layer. However, SAS was the most acidic dip treatment, but did not significantly affect flavor. Overall, results suggest that SAS was similarly accepted by consumers in comparison to CA and SAPP, which is the industry standard to reduce ACD. |
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Authors:
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Beth L Calder; Emily A Cowles; Katherine Davis-Dentici; Alfred A Bushway |
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Publication Detail:
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Type: JOURNAL ARTICLE Date: 2012-8-31 |
Journal Detail:
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Title: Journal of food science Volume: - ISSN: 1750-3841 ISO Abbreviation: J. Food Sci. Publication Date: 2012 Aug |
Date Detail:
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Created Date: 2012-9-3 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0014052 Medline TA: J Food Sci Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
Copyright Information:
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© 2012 Institute of Food Technologists® |
Affiliation:
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Authors are with Dept. of Food Science & Human Nutrition, Univ. of Maine, 5735 Hitchner Hall, Orono, ME 04469-5735, U.S.A. Direct inquiries to author Calder (E-mail: beth.calder@maine.edu). |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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