USE OF MUSHROOMS (PLEUROTUS OSTERATUS) TO INHIBIT ENZYMATIC BROWNING OF POTATOES
Дата
2022-09-30
Автори
Dubova, H. Y.
Poyedinok, N.
Galkin, O.
Дубова, Галина Євгеніївна
Назва журналу
Номер ISSN
Назва тому
Видавець
Анотація
Опис
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.
Ключові слова
Enzymatic browning, mushrooms Pl. Osteratus,