Physico-chemical quality of minimally processed potatoes (Solanum tuberosum L.) as affected by different anti-browning agents
Abstract
The shelf life of minimally processed potatoes is strongly limited by enzymatic browning that leads to a decrease in food quality. This study was conducted to determine the efficacy of enzymatic browning control agents in minimizing browning of minimally processed potatoes; determine the physico-chemical qualities of the different treatments; and determine the best enzymatic browning control agents. Product samples were collected from market of Ormoc City, Philippines. The experiment was arranged in simple Completely Randomized Design (CRD). Enzymatic browning control agents were used as 10% solution for ascorbic acid; pineapple and citrus juice, the processed potatoes were dipped in the solution for 1-2 mins, while for hot water treatments, minimally processed potatoes were dipped at 45oC, 1-2 mins. After dipping, the treatments were stored at ambient (25oC) and at refrigerated (2-5oC) conditions. Dipping in anti-browning agents for 1-2 min totally reduced browning after treatment and during storage based on browning index. Tap water, ascorbic acid, pineapple and citrus juice reduced the intensity of browning but were less effective than hot water dip treatment. Objective lightness (L∗) measurement produced the highest values for hot water dip treatments-treated minimally processed potatoes before, during and at the end of the 24 hours storage period coinciding with the browning scores. Objective a∗value (green-red) and b∗ value (blue to yellow) had statistical significance among the different anti-browning agents after 30 minutes, 16 hours and 24 hours of treatment both stored under ambient and refrigerated conditions. Physico-chemical analysis (TSS, TA and pH) of minimally processed potatoes treated with anti-browning agents (tap water, hot water, ascorbic acid, pineapple juice and citrus juice) had no significant differences on total soluble solids and pH (ionic acidity) ranging from 3.63-3.86 and 5.96-6.30, respectively. The differences were more attributed to titratable acidity; heat-treated minimally processed potatoes and pineapple juice dip were significantly lower titratable acidity than the remaining treatments after 30 minutes of treatment. Hot water treatment at 45oC, 2 minutes, and a non-chemical treatment and as anti-browning agent proved in minimally processed potatoes.
Keywords
Publication history
- Received
- Accepted
- Published online
How to cite
Benitez, K.M.M., Galvez, L.A. and Benitez, M.M. (2018). Physico-chemical quality of minimally processed potatoes (Solanum tuberosum L.) as affected by different anti-browning agents. Asia-Pacific Journal of Food Safety and Security, 4(2), 5-22.