The Effect of Color-Protecting Methods on Potato Powder Processing

To prevent browning stain from potato powder products, detailed analysis and research were conducted on the color-protecting during the processing of potato powder. In order to investigate the effects of different dosage color-protecting liquid on preventing browning stain from potato powder, the △E value was respectively measured. The results showed that the maximum △E values were achieved when using 0.35% Ascorbic acid, 0.40% Phytic acid, 0.30% Citric acid and 0.30% L-Cys. In addition, the optimum combination was 0.30% Ascorbic acid, 0.35% Phytic acid, 0.25% Citric acid, 0.30% L-Cys, which was successfully validated by ANOVA.