Abstract
ABSTRACTPeeling of potatoes prior to boiling reduces the intensity of gamma irradiation induced after‐cooking darkening of the tuber flesh. Polyphenols in the flesh of cooked whole tubers, pre‐peeled tubers and in the cooking water were determined to examine its role in the darkening. Pre‐peeling results in increased leaching of polyphenols from the flesh into the cooking water thus reducing the amount available for the formation of iron‐phenolics complex responsible for darkening. The results indicate a strong correlation between low polyphenol levels and the reduction in after‐cooking darkening of pre‐peeled potatoes.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
