Influence of reducing sugars and mino acids in the color development of fried potatoes

MARQUEZ G.; AÑON, MARÍA CRISTINA

JOURNAL OF FOOD SCIENCE

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 1986 vol. 51 p. 157 - 160

0022-1147

Color development during potato frying was studied. Increments ofreducing sugars led to increase in color of fried potatoes. For L (luminosity) between 60-5 I, corresponding to a reducing sugar contentof 12&140 mg %, an acceptable color was obtained. Both aminoacids and reducing sugars participated in the color development ofpotato during frying, with the amount of reducing sugars being thelimiting factor. Fructose yielded the highest browning followed byglucose. Sucrose addition caused practically no change in the finalcolor of the fried potato. At low content of reducing sugars the reactionfollowed first-order kinetics, the activation energy, Ea, being equalto 31 Kcal mol-?.