Section 5
Chapter 4,277

Potato after-cooking darkening

Wang Pruski, G.; Nowak, J.

American Journal of Potato Research 81(1): 7-16


ISSN/ISBN: 1099-209X
DOI: 10.1007/bf02853831
Accession: 004276546

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After-cooking darkening (ACD) is one of the most widespread, undesirable characteristics of cultivated potato. With the current expansion of the potato-processing industry around the world, there is a renewed interest in the development of new ways to prevent ACD. ACD is caused by the oxidation of ferri-chlorogenic acid in boiled or fried potatoes. The severity of darkening is dependent on the ratio of chlorogenic acid to citric acid concentrations in the potato tubers.

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