Process for Controlling After-Cooking Darkening in Par-Fried French Fried Potatoes

摘要

Water blanched potato strips which normallydiscolour upon exposure to air, are treated with acombination of a calcium ion component and an oxidationinhibitor, to simultaneously complex the chlorogenicacid present on the surface of the potato strips withthe calcium ions and to also complex the ferrous ironwhich is present on the surface of the potato strips toprevent oxidation and subsequent discolouration. Suchpretreated potato strips are then partially fried toproduce an improved potato product for french frying.Calcium acetate preferably is employed.