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Control of enzymatic browning in chips yacon

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Author(s): Andrey Martinez Rebelo

Journal: EvidĂȘncia : CiĂȘncia e Biotecnologia - Interdisciplinar
ISSN 1519-5287

Volume: 8;
Issue: 1-2;
Start page: 7;
Date: 2008;
Original page

Keywords: Citric acid | Oxidation | Enzymatic browning | Polymnia sonchifolia.

ABSTRACT
Preserve the organoleptic characteristics of minimally processed foods has been a challenge. Aiming at production of yacon chips commercial quality, we tested stripping of roots by scarification or thermal shock and chemical peeling. We applied the lemon juice, cloves (Citrus Limonium), ascorbic acid and citric acid concentrations mimicking those in the lemon juice as an antioxidant against oxidative enzymatic browning of the chips. The slicing was with electric slicer and drying by forced air at 45-500C. Slices received originated from thermal shock, chemical peeling and soaking for 10 minutes in a solution containing lemon juice cloves chips provided the best visual aspect by not showing browning during the entire process. Lemon juice cloves can be used as an antioxidant in preserving qualities of visual chips yacon tubers treated by heat shock and chemical peeling, thanks to the citric acid contained therein.
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