Influence of reducing sugars and amino acids in the color development of fried potatoes
1986
Marquez, G. | Anon, M.C.
A study accumulated data on color development during potato frying in an attempt to define optimum conditions for producing frozen French fries. Color development (associated with luminosity, L) was attributed to the level of reducing sugars present, with a level of 120-140 mg-% (L, between 60-51) providing an acceptable color. Fructose (followed by glucose) produced the highest browning effect. The addition of sucrose did not significantly affect frying color development. First-order reaction kinetics were observed at low-reducing sugar levels, having an activation energy of 31 kcal/mol.(wz)
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