Kinetics of generation and extraction of reducing sugars and color changes during blanching of potato strips in hot water

In order to investigate the effect of temperature and time of blanching process on the generation and extraction of reducing sugars and kinetics of color changes during blanching, the potato strips packaged in the polyethylene (HDPE with 10 micron thickness) film or without polyethylene packaging, were immersed in distilled water at temperature range of 50, 60, 70, 80 and 90 ºC for 120 minutes. The results showed that increasing the temperature of blanching accelerated the diffusion of reducing sugars but the generation of these sugars is decreased with increasing temperature and stopped at 80 and 90 ºC. Increasing temperature and time of blanching were also reduced colorimetric parameters significantly (P