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

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.