Optimization of processing parameters to control Maillard browning in ready-to-eat processed potatoes
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Revenli Fernanda do Nascimento [1] ; Maria Helene Giovanetti Canteri [1] ; Sabrina Ávila Rodrigues [1] ; Juliana Vitoria Messias Bittencourt [1]
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[1] Universidade Tecnológica Federal do Paraná
Universidade Tecnológica Federal do Paraná
Brasil
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- Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 27, Nº 8, 2021, págs. 764-775
- Idioma: inglés
- Texto completo no disponible (Saber más ...)
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Resumen
Relationship among pH, aw and Maillard browning was investigated in processed potatoes ready-to-eat during cooking and sterilization in autoclave to prevent their colors changes. Central composite rotational design was used for optimization of color (L*, a* and b*), browning index and intermediate compounds index. Reduction in the L* value and increase in the a*, b* value and browning index, indicators for Maillard browning of the processed potatoes were mitigated at pH 4.0–5.0 and aw 0.96–1.00 and accelerated at pH less than 3.0 or more than 7.0 and aw less than 0.84. Formation of intermediate compounds was intensified at pH 5.0 and aw 0.99 and mitigated at pH 7.0 and aw 0.84. Adjustment of the pH to 5.0 and keeping aw at to 0.99 were the most effective parameters of to control Maillard browning in processed potatoes ready-to-eat.
