Effect of organic acid pre-treatment on polyphenol oxidase induced browning and sensory quality of frozen yam chips

Effect of organic acid pre-treatment on polyphenol oxidase induced browning and sensory quality of frozen yam chips

Yam Dioscorea spp suffers about 30% postharvest losses annually. Processing into convenience products such as yam chips prolong shelf life although the action of enzymes including polyphenol oxidase (PPO) and peroxidase (POD) may affect the quality if not precluded. Pre-treatment of cut yam with pH...

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Bibliographic Details
Main Authors: Naomi A. Eshun, Winfred-Peck Dorleku, Firibu K. Saalia, Marikis N. Alvarez, Alberta N.A. Aryee
Format: Article
Language:English
Published: Elsevier 2022-12-01
Series:Applied Food Research
Subjects:
Yam
Enzyme activity
Ascorbic acid
Citric acid
Lime juice
Sensory evaluation
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502222001251

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http://www.sciencedirect.com/science/article/pii/S2772502222001251

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