Contribution of Sucrose to Nonenzymatic Browning in Potato Chips |
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| Authors: | M.J. LESZKOWIAT V. BARICHELLO R.Y. YADA R.H. COFFIN E.C. LOUGHEED D.W. STANLEY |
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| Affiliation: | Authors Leszkowiat, Barichello, Yada and Stanley are with the Dept. of Food Science, and Authors Coffin and Lougheed are with the Dept. of Horticultural Science, Univ. of Guelph, Guelph, Ontario, Canada NIG 2W1. Author Coffin is also affiliated with Agriculture Canada. Inquiries should be directed to Dr. Stanley. |
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| Abstract: | The contribution of sucrose, a nonreducing sugar, to nonenzymatic browning in potato chips was investigated using a model system of buffered sugars and glycine applied to filter paper discs that were then heated in oil. It was found by fiber optic colorimetry that sucrose and the amino acid produced darkening comparable to that of reducing sugars. It is postulated that sucrose enters the reaction by thermal hydrolysis to yield glucose and fructose. Addition of glucose and glycine to potato slices by vacuum infiltration resulted in increased darkening after frying but the sugar proved to be the limiting factor in nonenzymatic browning of potato chips, emphasizing the importance of sucrose in this reaction. |
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