Document Detail

The effectiveness of antibrowning dip treatments to reduce after-cooking darkening in potatoes.
MedLine Citation:
PMID:  22938507     Owner:  NLM     Status:  MEDLINE    
PRACTICAL APPLICATION: After-cooking darkening (ACD) is an undesirable potato trait that occurs after potatoes have been processed. Sodium acid pyrophosphate (SAPP) has been used as the industry standard to reduce ACD. Sodium acid sulfate (SAS) treatments prior to boiling appeared to be comparable to SAPP and citric acid in effectiveness to reduce ACD. SAS did not negatively affect the flavor of boiled potato samples according to sensory results. The SAS treatment may be more beneficial for potatoes intended for potato salad products.
Beth L Calder; Emily A Cowles; Katherine Davis-Dentici; Alfred A Bushway
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Publication Detail:
Type:  Comparative Study; Journal Article     Date:  2012-08-31
Journal Detail:
Title:  Journal of food science     Volume:  77     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2012 Oct 
Date Detail:
Created Date:  2012-10-15     Completed Date:  2013-04-09     Revised Date:  2014-11-13    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  S342-7     Citation Subset:  IM    
Copyright Information:
© 2012 Institute of Food Technologists®
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MeSH Terms
Citric Acid / metabolism
Consumer Satisfaction
Cooking / methods*
Diphosphates / metabolism
Hydrogen-Ion Concentration
Hydroxybenzoates / analysis
Linear Models
Maillard Reaction*
Solanum tuberosum / chemistry*
Sulfates / metabolism
Vegetables / chemistry
Reg. No./Substance:
0/Diphosphates; 0/Hydroxybenzoates; 0/Sulfates; 0YPR65R21J/sodium sulfate; 29656-58-4/phenolic acid; 2968PHW8QP/Citric Acid; O352864B8Z/sodium pyrophosphate

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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