Author :
Dokhaani, S.,Low, N.,Jiang, Z
Descriptors :
Glucose oxidase,Potato glucose,Potato sugars,Norland potato,Sheppody potato,Maillard reaction in potatoes,Potato products sugars
Abstract :
Two commcrcial glucosa oxidase proparations, DeeO 1500 and Ferm cozyme CBB-750, were investigated for their activities and use in decreasing glucose levols in Norland and Shepody potatoes. When DeeO was added at 0.01,by weight of peclod potatocs, glucose of potato extracts of both cultivars was decteased by about 22,when the extracts were first blanched, and about 15,if not blanched, indicating the presence of some inhibitors in raw potatoes. When applied to steam-blanched potato strips, 0.10,(v/v) solution of Fermcozymc use of glucose by 25-35,. These experiments showed a potential use of glucose oxidase as a procissing aid to reduce nonenzymaic browning in potato products.
