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  Improving Colour of Potato French Fries and Chips by Enzymatic Modification of Reducing Sugars

Amber C. McCulley1, Patrice Audy2, George Tai2, Chantal Matar3 and Roger L. Bernier1
(Partners: Agriculture and Agri-Food Canada and Université de Moncton)

Abstract: The purpose of this study was to design a cost-effective and recoverable enzymatic process to decrease the amount of reducing sugars in processed potatoes. Phase one of the project involved performing a thorough literature and patent review. In phase two, an experimental model was designed to provide researchers with background knowledge essential to developing efficient and effective methodologies. Model substrates were prepared by freeze-drying different varieties of liquefied potatoes (including Shepody and Russet Burbank). Assays were performed and the amount of reducing sugars was measured before and after enzyme treatments. The results obtained from these models provided a focus for phase three of the project that involved performing frying tests on potato tuber slices subjected to different enzymatic and non-enzymatic treatments. Changes associated with frying, such as colour and flavor, were analyzed.

1BioAtlantech, P.O. Box 636, Stn A, Fredericton, NB, E3B 5A6
2Agriculture and Agri-Food Canada, Fredericton, NB
3Université de Moncton, Moncton, NB, E1A 3E9

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