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Prevention 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

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