Description
Citric acid in dressings inhibits enzymatic browning while softening pectic substances in yam cell walls.
Technical
The α-1,4 glycosidic bonds in yam pectins undergo acid hydrolysis at pH <4, increasing water retention capacity while ascorbic acid prevents polyphenol oxidase activity. This dual action maintains crisp texture while preventing discoloration.
Culinary Significance
Creates bright, acidic counterpoint to yams' natural sweetness while preserving desirable crunch in raw preparations.
Science
Primary Reaction
Acid hydrolysis of pectin
Parameters
Temperature
12°C optimal
4°C to 25°C range
Time
7 minutes
3 minutes – 15 minutes
Equipment
Ceramic or glass mixing bowls (avoid reactive metals)Mandoline slicer (3mm thickness optimal)Salad spinner