The Effectiveness of Antibrowning Dip Treatments to Reduce After‐Cooking Darkening in Potatoes

Calder, Beth L.; Cowles, Emily A.; Davis-Dentici, Katherine; Bushway, Alfred A.

doi:10.1111/j.1750-3841.2012.02900.x

Cited by 5 publications

(4 citation statements)

References 21 publications

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“…SBS is a GRAS food additive commonly used as a pH control agent in beverages and confections, leavening agents in cake mixes (Pszczola, 2007), and as an antibrowning agent (Calder et al, 2012; Xie et al, 2017). In the current study, the reduction in the Salmonella load of the wheat was assessed when SBS was added to the tempering water used (Figure 2b).…”

Section: Resultsmentioning

confidence: 99%

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Control of Salmonella in wheat grains with sodium bisulfate tempering and its impact on flour quality

Doddabematti Prakash,

Rivera,

Siliveru

2023

Cereal Chem

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Background and ObjectivesIn the last decade, the incidence of foodborne illness outbreaks and recalls connected with wheat flour and flour‐based goods infected with enteric bacteria such as Salmonella has grown. This study investigated the activity of sodium bisulfate (SBS) as an antibacterial agent against four different serovars of Salmonella enterica.FindingsThe dose‐dependent, anti‐Salmonella concentration of SBS revealed a minimum inhibitory activity (MIC) of 0.32%. At this concentration, SBS induced the production of reactive oxygen species (ROS) demonstrating that lysis of bacterial cells has occurred. SBS tempering (1.5% SBS, w/v) reduced wheat Salmonella load by 4.3 log CFU/g after 24h of tempering. Additionally, tempering at 0% (control) and 1.5% SBS (17% moisture, 24 h) showed similar (p > 0.05) flour functionality (rheology and composition) and baking characteristics (volume, texture, and crumb structure).ConclusionThese results suggest that SBS is a viable antibacterial tempering agent to reduce Salmonella contamination in wheat before milling.Significance and noveltyAcidic water tempering, as opposed to the traditional water tempering method, may result in milled products with improved microbiological quality.This article is protected by copyright. All rights reserved.

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Section: Resultsmentioning

confidence: 99%

Section: Effect Of Sbs On Salmonella Load Of Wheat During Temperingmentioning

confidence: 99%

Control of Salmonella in wheat grains with sodium bisulfate tempering and its impact on flour quality

Doddabematti Prakash,

Rivera,

Siliveru

2023

Cereal Chem

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“…Depending on the specification of the finished product, a range of additives applied in different operations is available. For fried products consisting of tuber parts (not formed), the parts are dipped in a solution of SAPP (sodium acid pyrophosphate) to avoid after cooking darkening (Calder et al 2012), added dextrose in the SAPP solution enhances the golden colour (Van Loon 2005) and a batter of various starches makes the fries crispier and keeps them warmer for a longer period which is an advantage in quick service restaurants. An NDTV-Food (2021) website mentions as ingredients in McDonalds French fries: "Potatoes, vegetable oil (canola oil, soybean oil, hydrogenated soybean oil with tertiary butylhydroquinone (anti-oxidant) and dimethylpolysiloxane (anti foaming)), natural beef flavour (wheat and milk derivatives), citric acid (preservative), dextrose, sodium acid pyrophosphate, salt".…”

Section: Controlled Atmospherementioning

confidence: 99%

On Processing Potato 2. Survey of Products, Processes and Operations in Manufacturing

et al. 2022

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In supermarkets in the Netherlands, well over 150 potato products are displayed. They can be distinguished by heating characteristics (boiled or fried), appearance (e.g., intact tuber pieces or formed hash browns), dehydrated (e.g., snacks and flour) and storage temperature (e.g., ambient and frozen). Fancier products (frozen formed versus chilled blanched) require more processes and operations in factories and are more expensive; consumers appreciate them because they offer more convenience. Heatmapping and hierarchical clustering were carried out twice within the domain of classes of products and their attributes. In a theoretical triangulation, consumers give high scores to low prices and a wide range of products, tastes and sizes where processors give these attributes a low score. Processes in factories include dehydration, heating, cooling and transformation. Examples of the latter are modification of starch to increase the range of applications in the food industry, forming of mash and shreds to produce croquettes and hash browns and expansion to make snacks. Processes require operations such as washing, cutting, blanching and packing. In total, between the arrival of the tubers at the gate and leaving as packed products to outlets, 66 operations are distinguished. French fries undergo some 30 operations and to produce flakes, 8 suffice. Heatmapping and hierarchical clustering differentiate a group of physical operations (with attributes associated with heating and cooling that require much energy) and mechanical ones (related to separation, grading, sorting for instance and size reduction of which shredding is an example that require little energy). The wide range of operations in large factories, reducing the moisture content and longtime storage at low temperatures, distinguishes potato from wheat that has fewer operations while increasing the moisture content in relatively small bakeries and the product, bread, stored for about one day in ambient conditions.

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“…Organic acids are efficient against enzymatic browning since they combine an antioxidative effect with lowering pH below the optimum for PPO [59]. However, quality issues in terms of a sour off-flavor and subsurface hardening have been reported in some cases when heat was applied during the peeling step [52], while others do not see any or only slight significant side effects [58,60]. Sapers, Cooke, Miller, Heidel and Martin [52] concluded that potato cell walls treated with ascorbic acid became more rigid, with a denser layer in the middle.…”

Section: Organic Acidsmentioning

confidence: 99%

A Review of Cooking of Potatoes (Solanum tuberosum L.) Served in Large-Scale Food-Service Systems, Including Industrial Pre-Treatments

Sjölin¹,

Rayner²,

Purhagen³

et al. 2022

J. Food Eng. Tech.

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Potatoes (Solanum tuberosum L.) often constitute a meal’s main carbohydrate source. When consumed outside the home, dishes are often prepared in large-scale food service systems, like school canteens and hospitals. To manage the logistics of serving the required quantities of potatoes, raw tubers must be prepared by washing, industrial peeling, preservative actions, and packaging to stand transportation and storage before cooking. There are several steps of pre-treatment, packaging, transportation, and cooking techniques that differ from traditional preparation at home, and each of these steps— or more likely a combination of several steps— might contribute to reduced quality in terms of enzymatic discoloration, microbiological failure, and subsurface hardening. In this review, the effect of each of these steps on the potato tuber; from industrial peeling to steam-cooking in the large-scale food service system, has been studied to understand where the most significant quality changes occur, and to understand the combined impact of different actions.

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The Effectiveness of Antibrowning Dip Treatments to Reduce After‐Cooking Darkening in Potatoes

Cited by 5 publications

References 21 publications

Control of Salmonella in wheat grains with sodium bisulfate tempering and its impact on flour quality

Control of Salmonella in wheat grains with sodium bisulfate tempering and its impact on flour quality

On Processing Potato 2. Survey of Products, Processes and Operations in Manufacturing

A Review of Cooking of Potatoes (Solanum tuberosum L.) Served in Large-Scale Food-Service Systems, Including Industrial Pre-Treatments

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