Process for controlling after-cooking darkening in par-fried...

Details Process for controlling after-cooking darkening in par-fried... Process for controlling after-cooking darkening in par-fried...

A - Human Necessities

23

L

A23L 1/272 (2006.01) A23B 7/154 (2006.01) A23B 7/157 (2006.01) A23L 1/217 (2006.01)

Patent

CA 2073670

Water blanched potato strips which normally discolour upon exposure to air, are treated with a combination of a calcium ion component and an oxidation inhibitor, to simultaneously complex the chlorogenic acid present on the surface of the potato strips with the calcium ions and to also complex the ferrous iron which is present on the surface of the potato strips to prevent oxidation and subsequent discolouration. Such pretreated potato strips are then partially fried to produce an improved potato product for french frying. Calcium acetate preferably is employed.

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