Color development in a model system during frying: role of individual amino acids and sugars
The color of fried potato products is limited by reducing sugars, but can be affected by free amino acids. Filter paper discs saturated with solutions of amino acids in combination with glucose, fructose and sucrose were fried in oil to investigate color formation. Four phases of color development w...
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| Veröffentlicht in: | Journal of food science 1991-11, Vol.56 (6), p.1711-1713 |
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| container_end_page | 1713 |
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| container_title | Journal of food science |
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| creator | Roe, M.A. (AFRC Institute of Food Research, Norwich, England) Faulks, R.M |
| description | The color of fried potato products is limited by reducing sugars, but can be affected by free amino acids. Filter paper discs saturated with solutions of amino acids in combination with glucose, fructose and sucrose were fried in oil to investigate color formation. Four phases of color development were identified; equilibrium, lag, rapid and slow phase, corresponding to the water content of the system. Lysine, gamma-aminobutyric acid and glycine produced most color and glutamic acid least. Fry color of glucose and fructose systems was very similar, but sucrose systems produced less color. Glucose and fructose systems were not affected by pH changes, but there was a slight effect on sucrose systems |
| doi_str_mv | 10.1111/j.1365-2621.1991.tb08677.x |
| format | Article |
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Filter paper discs saturated with solutions of amino acids in combination with glucose, fructose and sucrose were fried in oil to investigate color formation. Four phases of color development were identified; equilibrium, lag, rapid and slow phase, corresponding to the water content of the system. Lysine, gamma-aminobutyric acid and glycine produced most color and glutamic acid least. Fry color of glucose and fructose systems was very similar, but sucrose systems produced less color. 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Filter paper discs saturated with solutions of amino acids in combination with glucose, fructose and sucrose were fried in oil to investigate color formation. Four phases of color development were identified; equilibrium, lag, rapid and slow phase, corresponding to the water content of the system. Lysine, gamma-aminobutyric acid and glycine produced most color and glutamic acid least. Fry color of glucose and fructose systems was very similar, but sucrose systems produced less color. Glucose and fructose systems were not affected by pH changes, but there was a slight effect on sucrose systems</description><subject>ACIDE AMINE</subject><subject>amino acids</subject><subject>AMINOACIDOS</subject><subject>Biological and medical sciences</subject><subject>COLOR</subject><subject>Cooking</subject><subject>COULEUR</subject><subject>Food engineering</subject><subject>Food industries</subject><subject>FRITURA</subject><subject>FRITURE</subject><subject>FRUCTOSA</subject><subject>FRUCTOSE</subject><subject>frying</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>GLUCOSA</subject><subject>GLUCOSE</subject><subject>SACCHAROSE</subject><subject>SUCROSA</subject><subject>Sugar</subject><subject>sugars</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1991</creationdate><recordtype>article</recordtype><recordid>eNqVkF1v0zAUQCMEEmXwB3iyJl4TfO3ETvYEKrQMjQ9pTHtBsm5ju3JJ4mI3o_33c5Rq7_jlytLxudbJskugBaTzflcAF1XOBIMCmgaKw4bWQsri-CxbgKxozusSnmcLShnLAUr5MnsV445Ody4W2e-l73wg2jyYzu97MxyIGwiS3mvTkXiKB9MTPQY3bIkNpzSuSPCdId4mULsHp0fsCPZu8ARbpyPBQZM4bjHE19kLi100b87zIrtbff61_JLf_FhfLz_e5G3JAXLLN6LFqinLklMwErGk2nLeaCa4ZRyMlaKGjaEcy1pyKxopGEfaSKmhFvwiu5y9--D_jiYe1M6PYUgrFSQrrTnjCbqaoTb4GIOxah9cj-GkgKopptqpKaaaYqoppjrHVMf0-N15A8YWOxtwaF18MlSskVVVJ-zDjP1znTn9xwL1dfXpFiRAUuSzwqX0xycFhj9KSC4rdf99rVY_72tYrr8pmfi3M2_RK9yG9Ku72wZqKlnJHwGHDJ-5</recordid><startdate>199111</startdate><enddate>199111</enddate><creator>Roe, M.A. (AFRC Institute of Food Research, Norwich, England)</creator><creator>Faulks, R.M</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>199111</creationdate><title>Color development in a model system during frying: role of individual amino acids and sugars</title><author>Roe, M.A. (AFRC Institute of Food Research, Norwich, England) ; Faulks, R.M</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4311-f3b6ca59444301e7aa40df339d263f231ef7681be03a4873f697623a0977d1863</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1991</creationdate><topic>ACIDE AMINE</topic><topic>amino acids</topic><topic>AMINOACIDOS</topic><topic>Biological and medical sciences</topic><topic>COLOR</topic><topic>Cooking</topic><topic>COULEUR</topic><topic>Food engineering</topic><topic>Food industries</topic><topic>FRITURA</topic><topic>FRITURE</topic><topic>FRUCTOSA</topic><topic>FRUCTOSE</topic><topic>frying</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>GLUCOSA</topic><topic>GLUCOSE</topic><topic>SACCHAROSE</topic><topic>SUCROSA</topic><topic>Sugar</topic><topic>sugars</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Roe, M.A. (AFRC Institute of Food Research, Norwich, England)</creatorcontrib><creatorcontrib>Faulks, R.M</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Roe, M.A. (AFRC Institute of Food Research, Norwich, England)</au><au>Faulks, R.M</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Color development in a model system during frying: role of individual amino acids and sugars</atitle><jtitle>Journal of food science</jtitle><date>1991-11</date><risdate>1991</risdate><volume>56</volume><issue>6</issue><spage>1711</spage><epage>1713</epage><pages>1711-1713</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>The color of fried potato products is limited by reducing sugars, but can be affected by free amino acids. Filter paper discs saturated with solutions of amino acids in combination with glucose, fructose and sucrose were fried in oil to investigate color formation. Four phases of color development were identified; equilibrium, lag, rapid and slow phase, corresponding to the water content of the system. Lysine, gamma-aminobutyric acid and glycine produced most color and glutamic acid least. Fry color of glucose and fructose systems was very similar, but sucrose systems produced less color. Glucose and fructose systems were not affected by pH changes, but there was a slight effect on sucrose systems</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1991.tb08677.x</doi><tpages>3</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 1991-11, Vol.56 (6), p.1711-1713 |
| issn | 0022-1147 1750-3841 |
| language | eng |
| recordid | cdi_proquest_journals_194408323 |
| source | Wiley Online Library Journals Frontfile Complete |
| subjects | ACIDE AMINE amino acids AMINOACIDOS Biological and medical sciences COLOR Cooking COULEUR Food engineering Food industries FRITURA FRITURE FRUCTOSA FRUCTOSE frying Fundamental and applied biological sciences. Psychology General aspects GLUCOSA GLUCOSE SACCHAROSE SUCROSA Sugar sugars |
| title | Color development in a model system during frying: role of individual amino acids and sugars |
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