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NONUNIFORM BROWNING OR “MOTTLING” IN FRENCH FRY PRODUCTS ASSOCIATED WITH A HETEROGENEOUS DISTRIBUTION OF REDUCING SUGARS
Author(s) -
JANKOWSKI KRISTINE M.,
PARKIN KIRK L.,
ELBE JOACHIM H. VON
Publication year - 1997
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1997.tb00766.x
Subject(s) - browning , french fries , sugar , staining , fructose , food science , reducing sugar , chemistry , biology , horticulture , genetics
An attempt was made to relate compositional factors to the unpredictable defect of “mottling”, or nonuniform browning, which develops during the finish‐frying step for French fry products prepared from stored potato tubers. Potato (Russet Burbank) strip samples originating from fresh tissue and tissue processed up to the point immediately prior to finish frying, were prepared from stored tubers. Fresh and processed tissue areas that were prone to mottling had significantly (P < 0.01 to 0.05) greater levels of total sugar, glucose and fructose than did areas that were lighter in color and provided the background coloration. Glucose oxidase/peroxidase staining of surfaces of commercial French fries also showed the association of a heterogeneous distribution of glucose and the incidence of mottling. Enrichments in total and reducing sugar levels in tissue prone to mottling were modest (40–60% greater) compared to tissue along the same potato tissue strips that provided background coloration.