Optimization of processing parameters to control Maillard browning in ready-to-eat processed potatoes

Area of Science:

• Food Science
• Food Chemistry
• Food Processing

Background:

• Maillard browning significantly impacts the color and quality of processed potatoes.
• Understanding the interplay between pH, water activity (a_w), and Maillard reactions is crucial for food preservation.

Purpose of the Study:

• To investigate the relationship between pH, a_w, and Maillard browning in ready-to-eat processed potatoes.
• To optimize processing conditions to prevent undesirable color changes.

Main Methods:

• Utilized a central composite rotational design to study color (L*, a*, b*), browning index, and intermediate compound formation.
• Analyzed processed potatoes subjected to cooking and autoclave sterilization.

Main Results:

• Maillard browning indicators (reduced L*, increased a*, b*, and browning index) were mitigated at pH 4.0-5.0 and a_w 0.96-1.00.
• Browning was accelerated at pH < 3.0 or > 7.0 and a_w < 0.84.
• Intermediate compound formation was highest at pH 5.0 and a_w 0.99, but mitigated at pH 7.0 and a_w 0.84.

Conclusions:

• Adjusting pH to 5.0 and maintaining a_w at 0.99 are the most effective parameters for controlling Maillard browning.
• These findings provide critical insights for preserving the visual quality of processed potato products.