Yellow alkaline noodles (YAN) are made by adding water and alkaline salts to wheat flour. They are usually sold as a fresh product and YAN tend to darken over time. This discolouration gives consumers an indication of noodle age and thereby decreasesYAN marketability. Part of the darkening is caused by the enzyme, polyphenol oxidase (PPO), While the remainder is described as non-PPO darkening.
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