EFFECTS OF AMINO-ACIDS AND GLUCOSE ON THE FRY COLOR OF POTATO CRISPS

Amino acids and sugars were removed from slices of potato of the culti var Record. The slices were then soaked in solutions of the amino acid s and various concentrations of glucose to study their effect on the f ry colour of crisps. Glutamine was an important amino acid in the deve lopment of fry colour intensity at low glucose concentrations and also contributed to the dark fry colour when combined with glucose concent rations above 0.15%. The basic amino acid arginine had a similar but l esser effect and other amino acids used gave the same effect at glucos e concentrations above 0.45%. Asparagine could play an important role in the development of fry colour quality and may decrease the grey col our intensity developed by the mixture of amino acids.