Effect of Browning Inhibitors NaCl and CaCl₂ on the Qualities of Jeju Tamna Potatoes during Hot-Air Drying

Abstract

Potato browning has been known to be caused by polyphenol oxidase. Another reason for browning is the Maillard reaction during the heating process. The polyphenol oxidase activity can be reduced through blanching or by using browning inhibitors such as ascorbic acid, CaCl2, NaCl, citric acid, and oxalic acid. This study examined the effects of browning inhibitors (NaCl and CaCl2) and blanching treatment on the qualities of Jeju Tamna potatoes. Various concentrations (0.05%, 0.1%, and 0.15%) of NaCl or CaCl2 were added in the blanching and soaking process, and then the potatoes were dried by hot air (58°C, 16 hours). The brown index after NaCl and CaCl2 treatments were seen to be lower than without treatment. The brown index of potatoes decreased with increasing concentration of NaCl. However, the brown index did not show a significant variation with changes in the CaCl2 concentration. The L * and a * value of potato color tended to increase depending on the increase in the concentration of the browning inhibitor, while the pH and water activity tended to decrease. The hardness showed no significant variation between the NaCl and CaCl2 treatments. Vitamin C levels decreased as the concentrations of NaCl and CaCl2 increased. The NaCl and CaCl2 treatments for potatoes were useful for improving color, inhibiting browning, and decreasing pH and water activity, but there was a nutritional problem as vitamin C levels decreased as browning inhibitor concentration increased.