Influence of potato composition on chip color quality

Abstract

Potato constituents were monitored to evaluate their contribution to potato chip color. Five chipping potato varieties: Snowden, AC Ptarmigan, FL 1625, FL 1815 and ND2471-8 were evaluated. Ascorbic acid, sugars, phenolic acids, and amino acids were determined and quantified by High Performance Liquid Chromatography (HPLC) and the color of potato chips was measured by both CIELab Hunter-ColorQuest and Agtron instruments. Composition and chip color varied among the different varieties. AC Ptarmigan and ND2471-8 produced the darkest chip color (on average L*= 49.0, chroma=19.5, and hue angle= 62.9) compared with FL 1815 (L*= 58.4, chroma= 28.3 and hue angle= 75.7). Reducing sugar concentration did not completely explain or predict color quality when it was present in low concentrations (ca. < 60 mg/100g). Other reactants present in the potato slices played an important role in the final color quality of potato chips. Multiple correlation analysis showed negative association of ascorbic acid (r= -0.7), fructose (r= -0.7), a chlorogenic acid isomer (r= -0.7), glucose (r= -0.7) and glutamine (r= -0.5) with potato chip color. Sucrose, chlorogenic acid and asparagine were poor estimators of chip color quality.