USE OF MUSHROOMS (PLEUROTUS OSTERATUS) TO INHIBIT ENZYMATIC BROWNING OF POTATOES
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Date
2022-09-30
Authors
Dubova, H. Y.
Poyedinok, N.
Galkin, O.
Дубова, Галина Євгеніївна
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Abstract
Description
Peroxidase always delays the oxidation of tyrosine by tyrosinase. The above facts prove the feasibility
of using mushrooms Pl. Osteratus to prevent enzymatic browning of potato juice. To compare the effectiveness
of preventing enzymatic darkening by the proposed method, the light transmission coefficient
of the samples was measured on a KFK-2 photocolorimeter at a wavelength of 670 nm. A control
sample of potato juice without the use of browning inhibitors has a light transmission coefficient of
1.65-1.70, which is about 3 times higher than in samples using mushrooms Pl. Osteratus.
Keywords
Enzymatic browning, mushrooms Pl. Osteratus,