Disclosed are a colored potato prevented from browning, a noodle product containing the same, and a method for preventing or delaying the browning of the colored potato. A hardness value of the colored potato measured by a texture analyzer is between 3,000 and 6,000 g. If leaving the colored potato over an hour after removing skin, the colored potato includes 95-100% of the unbrowned surface area based on the area of whole surface.;COPYRIGHT KIPO 2016
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