Process for controlling after-cooking darkening in par-fried French fried potatoes

摘要

Water blanched, cooked potato strips which normally discolor 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 discoloration. Such pretreated potato strips are then partially fried to produce an improved potato product for french frying. Calcium acetate preferably is employed.