Use of the abrasion technique in minimal processing as an alternative to increase purchase acceptability and minimize browning in yam.
Maria Aparecida Dos Santos MoraisKelem Silva FonsecaRosilene Alves de MedeirosLucas Vinícius Pierre de AndradaRogério de Aquino SaraivaSérgio Luiz Ferreira-SilvaAndré Luiz Alves de LimaAdriano do Nascimento SimõesPublished in: Journal of the science of food and agriculture (2021)
Based on the results of the trained panel, the abrasion technique is an alternative to provide shapes that are better accepted and marketable, more resistant to browning, and can be stored for up to 12 days. Resistance to browning may be related to a more efficient modulation of enzymatic antioxidant systems and intense deposition of cell debris on the surface of the amyliferous parenchyma. © 2021 Society of Chemical Industry.