Factors Influencing the Colour of Potato Chips

Experiments using model systems and potato juices treated with ion exchange resins showed that the fundamental browning which occurred during chipping was due to the reaction between amino acids and reducing sugars. Browning also occurred in the presence of amino acids and hydrolyzed sucrose. Evidence is presented to show that conditions favouring hydrolysis do prevail during chipping but the extent to which it occurs, and the consequent browning, are dependent on the degree of acidity present during frying.Studies revealed that the initial presence of reducing sugars was not a requirement for the browning reaction, provided sucrose was present and conditions were favourable for its hydrolysis.Inorganic constituents, per se, were found to have little colour-enhancing effect. However, their importance, particularly that of phosphate, would seem to be in the promotion of sucrose hydrolysis.