Reduction of Nonenzymatic Browning in Potato Chips and French Fries With Glucose Oxidase

A glucose oxidase preparation with an activity of 750 glucose oxidase units (GOU)/g was used to reduce nonenzymatic browning discoloration in potato chips and French fries. Dipping potato slices in 0.04 - 0.10% (v/v) enzyme solution at 40°C for 30 min before frying increased the L value of the chips by about 5. the treatment yielded a product of lighter and more uniform color when used on potatoes with glucose contents ranging between 0.2 - 0.4% (wet basis). Oil content of chips produced after enzyme treatment did not differ significantly from that of regular chips. A combination of steam blanching and enzyme treatment, in 0.20% enzyme solution at 35°C for 15 min, produced French fries with significantly stronger potato flavor than a water-blanched product. French fries produced after enzyme treatment had a lighter and more uniform color than untreated samples, and a significantly lower oil absorption than those water blanched. No off-flavor was detected by a sensory panel in any of the chips or French fries produced after glucose oxidase treatment.