Postgraduate Program in Production Engineering, Universidade Tecnológica Federal do Paraná (UTFPR), Ponta Grossa, Brazil.
Food Sci Technol Int. 2021 Dec;27(8):764-775. doi: 10.1177/1082013220984295. Epub 2021 Jan 10.
Relationship among pH, a 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 a 0.96-1.00 and accelerated at pH less than 3.0 or more than 7.0 and a less than 0.84. Formation of intermediate compounds was intensified at pH 5.0 and a 0.99 and mitigated at pH 7.0 and a 0.84. Adjustment of the pH to 5.0 and keeping a at to 0.99 were the most effective parameters of to control Maillard browning in processed potatoes ready-to-eat.
研究了加工马铃薯在烹饪和高压灭菌过程中 pH 值、a 值和 Maillard 褐变之间的关系，以防止其颜色变化。采用中心复合旋转设计优化颜色（L*、a和 b）、褐变指数和中间化合物指数。在 pH 值为 4.0-5.0 和 a 值为 0.96-1.00 时，加工马铃薯的 L值降低，a、b*值和褐变指数增加，表明 Maillard 褐变减轻；而在 pH 值小于 3.0 或大于 7.0 和 a 值小于 0.84 时，Maillard 褐变加速。在 pH 值为 5.0 和 a 值为 0.99 时，中间化合物的形成加剧，而在 pH 值为 7.0 和 a 值为 0.84 时，中间化合物的形成减缓。将 pH 值调节至 5.0 并保持 a 值在 0.99 是控制加工马铃薯 ready-to-eat 中 Maillard 褐变的最有效参数。
