At AyosifamHub, we recognize that potato flour is a versatile ingredient; however, its preparation can be challenging due to oxidation, which leads to discoloration. This is the same recognition that potato flour is a versatile ingredient; however, its preparation can be challenging due to oxidation, which leads to the process that turns a cut potato brown when exposed to air. Oxidation is an enzymatic reaction, meaning it’s caused by enzymes present in the potato. To make high-quality, white potato flour, you need to minimize this process. Here’s how to do it.
Step 1: Pre-Treatment is Key 🔑
The most important step in preventing oxidation is to inactivate the enzymes responsible for browning. This can be achieved through heat and a little bit of acid. After peeling and slicing your potatoes, the first thing you should do is blanch them. Blanching involves briefly cooking the potato slices in boiling water for about 3-5 minutes. This heat treatment deactivates the browning enzymes. You can further protect the potatoes by adding a little acid to the blanching water. A splash of lemon juice or a teaspoon of citric acid will help, as the acidic environment inhibits enzymatic activity and helps maintain a bright white colour.
Step 2: Minimize Air Exposure 💨
The name “oxidation” literally means combining with oxygen. Therefore, reducing the potato’s exposure to air is crucial. As you peel and slice the potatoes, immediately drop them into a bowl of cold water. This creates a barrier, preventing oxygen from reaching the potato’s surface. Once the potatoes are blanched, you should move quickly to the next step. Don’t leave them sitting out in the open air for long periods.
Step 3: Proper Drying Techniques ☀️
The drying process is where a lot of oxidation can happen. Choosing the right method and being vigilant is important. If you’re sun drying, spread the potato slices in a single layer on a drying rack or a clean cloth. Turn them periodically to ensure even drying. Protect them from direct sunlight initially to prevent the surface from drying too quickly, which can trap moisture inside. If you’re using a food dehydrator, you’ll have more control. Set the temperature to a moderate level (around 125-135°F or 50-57°C). This low heat is enough to remove moisture without “cooking” the potatoes, which can cause them to darken. For oven drying, use the lowest temperature setting and leave the door slightly ajar to allow moisture to escape. Again, check and turn the slices frequently.
