IFT Experiments in Food Science Series Experiments in Food Science Activity #7 Effect of Refrigerated Storage on Color Formation in French Fries A Science Unit for Secondary School Curriculum fri) Institute of Food Technologists The Society for Food Science and TechnologyTEACHER ACTIVITY GUIDE Effect of Refrigerated Storage on Color Formation in French Fries This experiment is designed to show two concepts of concern to the food processor. One is the starch-sugar conversion in potatoes, and the other is the sugar-amine browning reaction, also known as Maillard browning. CHEMISTRY OF THE PROCESS The metabolic processes of most plants and animals do not cease immediately after slaughter or harvest. Depending on maturity, temperature, and other factors, tomatoes can be picked green and will tum red; green bananas turn yellow; peas, beans, and other vegetables continue to respire; and enzymatic processes continue in the muscle tissue of animals. Potatoes continue to respire by using sugars as their energy source. These sugars would soon be used up if it were not for the potato’s ability to convert its abundant stores of starch into the reducing sugars, glucose and fructose, To retard the respiration rate and subsequent spoilage, potato processors store their potatoes under reftigeration. This introduces a further complication, in that reducing-sugar formation from starch degradation is inversely related to temperature. This means that as the temperature is decreased, the rate of sugar formation increases. This may be a protective mechanism against frost damage. This starch-sugar conversion in turn leads to the browning problem stemming from the Experiments in Food Science Maillard reaction, This "browning reaction" is a result of a reducing sugar—amine interaction. It is actually a complex group of many reactions. Reacting amino acids, peptides, and proteins condense with sugars and act as their ‘own catalysts for enolization and dehydration reactions, Some products include compounds of the glycosamine type, Eventually, brown polymeric products of unknown structure are formed. PROCESSING CONSIDERATIONS To maintain potatoes in their most edible and salable condition and to provide a uniform supply throughout the year, they must be stored under refrigeration, They are normally stored at about 40°F with good ventilation and humidity control and can be maintained up to several months under these conditions. When potatoes are brought out of cold storage, they contain significant amounts of reducing sugars and protein. If refrigerated potatoes are fried immediately, the resulting product develops dark colors, burned flavors, and undesirable textural characteristics as a result of the browning reactions. It is therefore necessary to recondition the potatoes before processing them, This involves holding the potatoes at room temperature (about 70°F) with adequate ventilation for some period of time to allow some of the sugars to be converted back to starch or metabolized to carbon dioxide before cooking. French Fries * page 2MATERIALS REQUIRED White baking potatoes Potato peelers Knives Cutting board Cooking oil Deep-fat fryer Paper towels Salt TEACHING TIPS 1, This experiment will require advance preparation, Using the freshest potatoes possible, divide them into two batches. Place one batch in a reftigerator at least ‘two weeks prior to the experiment. 2. There should be minimum time between peeling and frying to avoid possible confusion between enzymatic browning and the Maillard browning that is the subject of this experiment, Itis also critical that the frying times be as close to the same as possible for each batch. Even the potatoes stored at room temperature will brown eventually if cooked too long. 3. The peelers, knives, cutting boards, and deep-fat fryers can probably be acquired from the school kitchen or home ‘economics department, as can the use of a refrigerator for storage. STUDENT EXPERIMENTAL PROCEDURE 1. Your teacher will provide you with two potatoes which have been stored for about Experiments in Food Science two weeks—one stored = under refrigeration, the other at room temperature. Peel the potato stored at room temperature and slice it into French fry strips, Fry the strips in oil at 375°F for 8-10 min until they are golden brown, then place them on a paper towel to drain. Get the cold-stored potato from the refrigerator and repeat steps 2-3, making sure to cut the strips to the same size as the room-temperature strips and fry them immediately and for exactly the same length of time. Compare the color of the fries made from the two potatoes. Salt the fries lightly, if desired, and compare the flavor and, if possible, the texture of the fries made from the two potatoes. Enter your observations in the table provided. . If a suitable slicer is available, you can prepare potato chips following steps 2-6. ‘The appropriate frying time will depend on the thickness of the slices. The slice thickness and frying times should be the same for both potato samples. Then you can compare the color, flavor, and texture of the chips made from the refrigerated and nonreftigerated potatoes. French Fries « page 3QUESTIONS & ANSWERS 1. What can you conclude about the effect of storage conditions on the sensory properties of the French fries? Ans. Refrigeration causes the fries to be darker, possibly sweeter, and waxy in texture. 2. Which storage condition resulted in French fries that are light in color with no burned flavor? Ans. The French fries from potatoes that were stored at room temperature should be noticeably lighter in color and have a more typical potato/French fry flavor. Texture differences may be too subtle to notice. DATA TABLE (Typical Results) 3. Why did one batch of French fries turn out lighter than the other? Ans. The lighter-colored batch was missing one of the reactants (reducing sugar or protein) in the Maillard browning reaction—in this case, the reducing sugar. It is not expected that the students would know the answer, but the question should generate a lively discussion of vegetable respiration. You might get the students to deduce that the reason the lighter potatoes are missing the reducing sugar is because they are the ones stored at the higher (room) temperature. Thus, there is negligible starch-sugar conversion during storage at room temperature and what little sugar is present is used in respiration. Sensory Data Refrigerated Not refrigerated Color Darker color, more brown Lighter coter, less brown Flavor (tay be sweeter, but could | tore bland potato-tike have burned flavor Haver Texture Waxy, gluey interior More meaty, #luffy interior Experiments in Food Science French Fries + page 4