Influence of Reducing Sugars and Amino Acids in the Color Development of Fried Potatoes

Abstract

Color development during potato frying was studied. Increments of reducing sugars led to increase in color of fried potatoes. For L (luminosity) between 60-5 I, corresponding to a reducing sugar content of 12&140 mg %, an acceptable color was obtained. Both amino acids and reducing sugars participated in the color development of potato during frying, with the amount of reducing sugars being the limiting factor. Fructose yielded the highest browning followed by glucose. Sucrose addition caused practically no change in the final color of the fried potato. At low content of reducing sugars the reaction followed first-order kinetics, the activation energy, Ea, being equal to 31 Kcal mol-'.

Effect of frying temperature and time on image characterizations of pellet snacks

“…The aspect and color of the food surface are the first quality parameter evaluated by consumers and are critical in the acceptance of the product, even before entering in the mouth. The color appearance is dependent on the amount and distribution of brown regions developed during frying as well as the remnant oil absorbed on the surface after frying, which produces oily areas with transparent appearance (Marquez and Anon 1986;Mackay et al 1990).…”

“…Reducing sugars and free amino compounds are involved in the non-enzymatic browning reactions, known as the Maillard reaction. The Maillard reaction depends on the reducing sugars and proteins, temperature and frying time (Marquez and Anon 1986;Mackay et al 1990).…”

Emerging technique for healthier frying for production of reduced-fat beetroot (Beta vulgaris) chips

“…1a (i & ii)). The increase of a* values with increase in time may be attributed to increase in residence time leading to maillard reaction (between reducing sugars and amino acids) during frying (Maŕquez and Anóń 1986). At the highest level of absolute pressure the oil content was found slightly decrease initially with an increase in time then increase with an increase in time (Fig.…”

Otimização e validação de um método enzimático para a determinação de glicose em tubérculos de batata

“…A cor clara desses produtos após a fritura é um dos parâmetros de qualidade exigidos pelo consumidor e é condicionada pelo baixo teor de açúcares redutores (glicose e frutose) presente no tubérculo (MARQUEZ & AÑON, 1986). Embora ambos os açúcares apresentem alta correlação com a cor dos chips, a glicose tem maior associação com o escurecimento (BROWN et al, 1990).…”