MODELING THE CONTRIBUTION OF SUGARS, ASCORBIC-ACID, CHLOROGENIC ACID AND AMINO-ACIDS TO NONENZYMATIC BROWNING OF POTATO-CHIPS

The contribution of potato constituents to color development in fried chips was evaluated using model systems. Soluble constituents of potat o slices were removed using water and ethanol. Leached slices were inf iltrated with pH 6.2 solutions containing sucrose, reducing sugars (gl ucose and fructose), ascorbic, chlorogenic and amino acids (asparagine and glutamine) in quantities typical for potatoes. Infiltrated slice composition was evaluated by HPLC. Slices were fried and the color mea sured. Reducing sugars showed linear association with L and hue angle and quadratic relationship with chroma of chips. Ascorbic acid affect ed chip color at low reducing sugar levels (40 mg/100g tuber); sucrose also contributed to chip color development.