SharePrevention of enzymatic darkening in frozen sweet potatoes, Ipomoea batatas (L) Lam, by water blanching: relationship among darkening, phenols, and polyphenol oxidase activity.
Author(s) : MA S., SILVA J. L., HEARNSBERGER J. O., GARNER J. O. Jr
Type of article: Article
Summary
Blanching induces the reduction of the polyphenol oxidase activity but does not reduce the phenol content. Treatment at 100 deg C for 3 minutes or at 94 deg C for 5 minutes is required to obtain products with minimal browning.
Details
- Original title: Prevention of enzymatic darkening in frozen sweet potatoes, Ipomoea batatas (L) Lam, by water blanching: relationship among darkening, phenols, and polyphenol oxidase activity.
- Record ID : 1994-0322
- Languages: English
- Source: J. agric. Food Chem. - vol. 40 - n. 5
- Publication date: 1992
Links
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Indexing
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Themes:
Food engineering;
Vegetables - Keywords: Enzymic browning; Correlation; Blanching; Phenol; Sweet potato; Freezing
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