FIELD OF THE INVENTION
The present invention relates to producing a better quality of fried food substances.
More particularly, the invention relates to a process for producing said fried potato
substance where pre frying enzymatic treatment is facilitated using surface active agents
(surfactants), to assist mitigation of browning of said substance.
BACKGROUND OF THE INVENTION
Potato chips are the most popular snack items in the world. The global potato chips/
crisps market generated total revenue of 16.4 billion US dollars in 2005. This accounted
for 35.5% of the total savory snack market in that year (46.1 billion dollars).
India is the 3rd largest potato producer in the world, after China at no.1 and Russia at
no.2 and before the United States at no .4. In India; potato production increased more
than 850% since 1960, due to both increased production area and yield. The sector
developing most rapidly is the snack foods sector, including potato chips.
Browning of food is widespread which take place during processing and storage.
Browning usually impairs the sensory properties of products due to associated changes in
the colour, and flavor besides nutritional properties. Browning of food results from both
enzymatic and non-enzymatic oxidation of phenolic compounds as well as from Maillard
reaction that occurs when mixture of amino acids and reducing sugars are heated beyond
150 °C as in case of frying.
In potato chips, browning can occur either at the time of peeling and slicing when it gets
exposed to atmosphere (enzymatic browning) or at the time of frying when high
temperature leads to advancement of Maillard reaction leading to development of brown
color of melanoidins (nonenzymatic browning). Nonenzymatic browning is the main
cause of discoloration of fried potato products such as potato chips and French fries.

The Nonenzymatic browning is discoloration resulting from:
a) The reaction of carbonyl groups (reducing sugar, aldehydes, ketones, lipid oxidation
products) and amino compounds (amino acids, peptides, and proteins to a lesser
extent) leading to Maillard reaction.
b) Include caramelisation or pyrolysis of food carbohydrate due to heat treatment above
the melting point of the sugar under alkaline or acidic conditions.
Maillard reaction involves three stages:
a) Initially, formation of glycosyl-amino products from reducing sugars and amino acids
followed by Amadori rearrangement.
b) Intermediate stage involving dehydration and fragmentation of sugars, amino acids
degradation, and others
c) Finally, aldol condensation, polymerization, and the formation of brown color
melanoidins (heterocyclic nitrogen compounds)
So far, Maillard reaction is partially understood. This complex, multi-step reaction is
illustrated in the f flow-chart described as in figure 1.
The color is one of the important factors in the fried potato snacks. Most accepted and
appreciated color is golden yellow to yellowish-white without any brown spots.
Many people do not like potato chips that are brown in colour, as they not only look un-
appetizing, but also taste bitter.
The quality and control of the fried potato products in general and of potato chips in
particular is affected by tuber variety, storage condition prior to processing, thickness,
blanching time and temperature, temperature and period of frying. The cold temperature
needed for the long-term storage of potatoes cause the starch in potato tuber to break
down into smaller reducing sugar molecules. These reducing sugars (such as glucose and
fructose etc.) and the amino acids from proteins under extreme heat of deep frying cause
Maillard reaction by forming brown color melanoidins. The longer the refrigeration of

potatoes, the more starch converts to D-glucose and fried products made from such cold-
sweetened potatoes shows browning.
Considerable effort has been spent on the development of methods to mitigate the
browning in fried potato products.
Pre-frying treatment using acids, such as acetic acid, citric acid, ascorbic acid etc., or
giving thermal shock (alternate heat and cold) to the processed potatoes are few of the
important well established methods for avoiding the browning of fried potato products.
These processes, although simple to use and economical to implement commercially,
have damaging effects on the organoleptic and textural characters of the fried potato
products.
Use of enzymes has been studied for reducing the browning in fried potato products. In
one such study, as early as 1986, the treatment of potato products prior to frying by 0.04
to 0.10% solution of glucose oxidase (EC1.1.3.4) (750 U/mL) at 40 °C for 30 min led the
uniformity in the color of fried potato products. But the process remained to be of
academic significance only.
U.S. Pat. No. 6,872,412 B2 discloses a method for reducing or preventing the Maillard
reactions in potato with hexose oxidase (EC 1.1.3.5). The methodology adopted in this
patent was impractical in terms of handling the large quantities of potato slices, which
were to be stored for 16 hours at room temperature. The perishable nature of the
processed potato, limit this process to become the successful technology of commercial
application.
US 7,056,544 B2 filed on Jun. 6, 2006, again discloses a process of producing lighter
colored potato products by treating them with glucose oxidase (EC 1.1.3.4) before frying.
The patent attempts to cover up the treatment of several other enzymes for manufacturing
the better quality potato products. The process indicated in this patent was of primitive
improvement in the quality of potato products in general and potato chips in particular.

Technically, potato chips are unique among the popular fried potato products in two
ways; firstly, they are prepared without destroying the original matrix of the raw potato;
secondly, they are fried to the extent that only 2 to 3% moisture is left in the final
produce. Owing to these main reasons the problem of browning of potato chips / crisps
are more complex to address.
Unlike extruded / reconstituted potato products such as Pringles etc. the surface of raw
potato slices (1.0 to 3.0 mm thick) are impermeable to enzyme, thus, inner layers of the
slices remain unavailable to enzyme. Surface chemistry, wettability of the surface, and
molecular crowding of the complex matrix of the potato slices reduces the effectiveness
of the enzyme to such an extent that only marginal effect can really be observed against
an untreated sample.
Potato snacks industry normally uses superior quality potato with low content of reducing
sugar for the making/production of chips which provide crispy, non-brown ,superior
potato chips.
The disadvantage of the above-mentioned prior art is that the potato slices need to be
fried to the extent that only 2 to 3% of moisture remains in the chips / crisps to increase
the organoleptic characters (crunchiness / crispiness) as well as the self-life. In order to
fulfill this requirement the potato slices are fried for longer duration and at a higher
temperature. This is the main reason for usage of highest quality and expensive raw
potatoes (chip grade potatoes) for manufacturing the potato chips / crisps. An extra
presence of reducing sugars (e.g., glucose, fructose etc.) in potatoes will change the
product to brownish in color having burning taste due to Maillard reaction while frying.
Similarly, extra amount of reducing sugars will spoil the colour, taste and crispiness of
the potato product.
Further the superior quality of potato which are used in potato snacks industry are
expensive

Moreover during cold storage of the potatoes the content of the free sugar get enhanced,
which is a major drawback.
Thus there is a need to provide a process, which will mitigate the browning of the fried
potato substance, so that the process of the said fried potato substance is much easier and
commercially exploitable and hence get an improved fried potato product with improved
colour, crispiness and improved taste.
OBJECTS OF THE INVENTION
It is an object of the invention to overcome the disadvantages of the prior art.
It is another object of the invention to provide a process, which reduces browning of fried
potato substances caused by Maillard reaction at the time of frying.
Another object of the invention is to provide a process of forming fried potato substance,
which has colour golden yellow to yellowish-white without any brown spots.
A further object of the invention is to provide a process to manufacture light colored fried
potato substance from cold stored and/or higher reducing sugar-containing potatoes.
A further object of the invention is a process to manufacture a fired potato substance with
increased crispiness, improved colour effect, improved flavour and lower sugar content.
A further object of the invention is a process to manufacture a fried potato substance
staring from potatoes with high reducing sugar content which is considered as
inappropriate.
A further object of the invention is a process to manufacture a fried potato substance,
which is economical and cost effective.

SUMMARY OF THE INVENTION
A process for preventing browning of food substance having more reducing sugars , said
process-comprising steps of:
(i) blanching of washed food substance;
(ii) combining of the said blanched food substance with suitable enzyme and
suitable surfactant;
(iii) drying of the said food substance;
(iv) baking and frying of the said food substance.
BRIEF DESCRIPTION OF THE ACCOMPANYING DRAWINGS
Fig. 1 illustrates Maillard reaction in flow-chart.
Fig. 2 illustrates the effect of enzyme on the glucose content of potato slices in absence of
any surfactant.
Fig. 3 illustrates the flow chart of experimental plan to assess the effect of non-ionic
surfactant (Tween 80) (IUPAC Name: Polyoxyethylene (20) sorbitan monooleate)
assisted enzyme treatment.
Fig. 4 illustrates the comparison of the visual appearance and color of fried potato chips
(control and enzyme treated and enzyme-surfactant treated); Figures in black and white
are attached at the end of this document.
Fig. 5 illustrates the conversion of glucose into gluconic acid by glucose oxidase via
formation of D-glucono-l,5-lacton.

DETAILED DESCRIPTION OF THE INVENTION
The present invention relates to methods for producing fried food products, preferably
potato chips / crisps, comprising: (a) treating processed potato substance/slices with a
solution of an effective amount of glucose oxidase and / or hexose oxidase enzymes
containing an appropriate amount of suitable surfactant, and (b) processing the enzyme-
surfactant treated potato produce to convert into potato chips / crisp, wherein the color of
these potato chips are improved relative to a potato produce without enzyme-surfactant
treatment.
The method of the present invention is advantageous over the methods reported
previously, as it provides improved properties of taste, texture and appearance in the
potato chips and is cost effective.
In the methods of the present invention, food products like potatoes having high content
of reducing sugar is implemented.
In view of the improved process potato product from cold storage can be used even
though it contains more of sugar. Thus no special expensive potato product is required to
be employed and hence the process is cost effective
In the methods of the present invention, the potato slices may be from any variety of
potato. The potato slices may simply be farm-grown potatoes or commercially available
so called table top potatoes.
The potatoes are typically washed, peeled, and cut into slices or strips of a desired size
and shape or any other form or shape for that matter. For example, potato chips may be in
flat-cut, "V"-cut, crinkle cuts, strip cuts, full-shreds, "V" shreds, oval shreds, wide oval
shreds, crescent shreds, and wide crescent shreds or ridge-cut, crinkle-cut, and thick
straight-cut strips. The slices may have a thickness of about 1.0 mm to about 3.0 mm.

After cutting, the slices may be washed to remove extracellular surface starch to prevent
the slices from sticking together during cooking.
The potato chips may be any shape and size of fried chips, which is ready for
consumption. The potato products obtained by the methods of the present invention
include, but are not limited to, potato chips. French fries, potato sticks.
The term "improved property" is defined herein as any property of a food product like
potato chips, which is altered by the action of the enzymes-surfactant treated potato slices
in which the potato slices are not treated with enzyme-surfactant solution to render the
enzyme-surfactant treated product more desirable' for consumption. The improved
property may include, but is not limited to, more appealing golden yellow colour,
increased crispiness, increased stiffness, rugged appearance and improved fried flavor..
The improved property may be determined by comparison of potato products prepared
from a potato substance treated with and without an enzyme-surfactant solution in
accordance with the methods of the present invention as depicted in Figures 2 and 3
Techniques for determining such improved properties achieved by use of the instant
methods are described herein. Organoleptic qualities may be evaluated using procedures
well established in the food industry, and may include, for example, the use of a panel of
trained taste-testers.
The term "increased crispiness" is defined herein as an increase in the crunchiness of the
consumable potato product obtained from a potato substance treated with enzyme-
surfactant relative to the untreated potato product.
The term "colour improvement effect" is defined herein as an increase in light golden
yellow of the consumable potato chips obtained from a potato substance treated with
enzyme-surfactant relative to the untreated.

The term "improved flavour" is defined herein as a consumable potato chips, obtained
from a potato slices treated with enzyme-surfactant, having a lesser burning/charring
flavour when evaluated by a trained test panel, which is present in the only enzyme-
surfactant treated potato chips.
In a preferred embodiment, the either of two glucose oxidase or hexose oxidase enzymes
along with suitable non-ionic water-soluble surfactant (e.g., Polysorbate 80, 60, 65, 40,
20 etc.) improve one or more properties of the potato chips obtained.
In another more preferred embodiment, the improved property is a colour fading effect,
i.e., a light yellow colour of the potato chips.
The one of the exogenous enzymes may be either glucose oxidase, or hexose oxidase,
which provide an improved property to potato chips.
The term "exogenous" means that the potato slices are added into a solution of one or
more enzymes to achieve a desirable property of the potato chips. The term "exogenous"
contrasts with enzymes that are naturally endogenous to potato or the result of
recombinant expression of an enzyme gene present in the potato plant.
The term "glucose oxidase" (EC 1.1.3.4) as used in the present invention is defined
herein as a D-glucose:oxygen 1-oxidoreductase which catalyses the conversion of D-
glucose in the presence of molecular oxygen to D-glucono-l,5-lactone and hydrogen
peroxide.(Fig5).
The term "hexose oxidase" (EC 1.1.3.5) as used in the present invention is defined herein
as a D-hexose:oxygen 1-oxidoreductase which catalyses the conversion of aldo-hexose
reducing sugars (e.g., D-glucose) in the presence of molecular oxygen to their respective
1,5-lactone (e.g., D-glucono-l,5-lactone) and hydrogen peroxide.

In the methods of the present invention, any glucose oxidase, or hexose oxidase may be
used which possesses suitable enzyme activity in a pH and temperature range appropriate
for making a potato chips. It is preferable that the enzymes are active over broad pH and
temperature ranges.
The term "effective amount" is defined herein as an amount of either of these enzymes
that is sufficient for providing a measurable effect on interest of the potato product.
In a preferred embodiment, the enzymes have a pH optimum in the range of about 3 to
about 10. In a more preferred embodiment, the enzyme(s) has a pH optimum in the range
of about 4.5 to about 8.5.
Effective amount of enzyme concentration is ranging from 80 U/mL to 1000 U/mL, more
preferably, 200 U/mL to 400 U/mL, most preferably, 240 U/mL.
Effective concentration of non-ionic surfactant is 0.1% w/v to 5% w/v, more preferably
0.5% w/v to 2% w/v, most preferably 1% w/v.
In another preferred embodiment, the enzymes have a temperature optimum in the range
of about 5° C. to about 100° C. In a more preferred embodiment, the enzymes have a
temperature optimum in the range of about 25° C to about 75° C.
In the methods of the present invention, combination of the enzyme (either glucose
oxidase or hexose oxidase) and a food grade non-ionic surfactant selected from the group
consisting of Polysorbate 80, Polysorbate 60, Polysorbate 40, and Polysorbate 20 may be
used to improve one or more properties of the potato product.
In a preferred embodiment, the enzyme is either glucose oxidase (EC 1.1.3.4) or hexose
oxidase (EC 1.1.3.5).

The source of the enzymes is not critical for use in the methods of the present invention
for improving one or more properties of a potato product. Accordingly, the enzymes may
be obtained from any source such as a plant or microorganism. The enzymes are
preferably obtained from a microbial source, such as a bacterium or a fungus, e.g., a
filamentous fungus or yeast.
In the methods of the present invention, the enzymes may be obtained from commercial
suppliers.
In terms of enzyme activity, the appropriate dosage of a given enzyme for improving a
specific property or properties of a potato product as described earlier will depend on the
enzyme in question. The skilled person may determine a suitable enzyme unit dosage on
the basis of methods known in the art.
As disclosed in figure 2 and 3 the treatment of the potato substance with the enzymes
necessarily involves contacting the raw potato product with enzyme under conditions
suitable to provide the improved properties as described herein. Accordingly, the enzyme
treatment is performed by contacting the potato substance with the enzyme-surfactant
solution having an appropriate quantity of chosen surfactant in an aqueous solution. The
aqueous enzyme preparation may comprise of suitable concentration of enzyme along
with suitable quantity an enzyme component, e.g., a mono-component enzyme
preparation, or a mixture of two or more of enzymes. The enzyme treatment can be
performed by immersing or dipping the raw potato products in such an aqueous
preparation.
The enzyme-surfactant treatment of the potato substance is performed for a period of
time sufficient to provide the improved property or properties of the potato product. The
potato substance is preferably treated for a period of time of at least 5 minutes, more
preferably at least 10 minutes, even more preferably at least 20 minutes, and most
preferably at least 30 minutes.

In the methods of the present invention, the processing step may be accomplished by any
method known in the art for producing a potato product. The processing step may involve
such methods as, but not limited to, frying in oil and baking to prepare the enzyme-
surfactant treated potato substance for consumption. Alternatively, the processing step
may result in a frozen potato product that requires frying or baking to become
consumable. It will be understood that the potato substance may be prepared for
consumption by other conventional procedures such as microwave heating or any other
method that is used for cooking potato products.
Any of the conventional frying fats and oils may be used for frying the enzyme-treated
potato substance in accordance with the invention. Such fats and oils include, but are not
limited to, animal, vegetable and marine fats and oils, e.g., lard, tallow, cottonseed oil,
corn oil, soy bean oil, coconut oil, palm oil, whale oil, partially hydrogenated fats and oils
and similar such as glycerides having about 12 to about 22 carbon atoms in the molecule.
The methods of the present invention further comprise the step of blanching the potato
slices. Preferably, the blanching is performed prior to treatment of the potato substance
with enzyme. In one embodiment of the invention, the method comprises the steps of (i)
blanching the potato substance; and (ii) treating the blanched potato slices with enzymes-
surfactant either consisting of glucose oxidase-polysorbate 80 or hexose oxidase-
polysorbate 80. The blanching may be performed in accordance with procedures well-
known in the art. The blanching may, for example, be performed by heating the potato
substance in an aqueous solution, such as pure water, preferably in the temperature range
of about 70° C to about 100° C for about 2 to about 15 minutes, more preferably in the
temperature range of about 75° C to about 90° C for about 4 to about 10 minutes, and
most preferably at about 75° C for about 10 minutes.
In another embodiment, the potato substance is partially dried after the enzyme treatment,
such as by drying in hot air at 100 to 300° C for 5 to 20 minutes. Thus, after the enzyme
treatment, but before frying or baking, the potato substance may be drained and partly
dehydrated to reduce the moisture content. Any of the conventional drying procedures

used in the production of potato products, including French fries, may be used such as
subjecting the potato substance to heated air having a temperature in the range of from
about 40° C to about 200° C for about 2 to about 20 minutes in order to reduce the
moisture content of the potato substance by about 5% to 30% of their initial weight.
In another embodiment of the present invention, as shown in figure 3 the methods for
producing consumable potato chips comprise: (a) blanching potato slices; (b) treating the
blanched potato substance with enzymes-surfactant solution either from glucose oxidase
- polysorbate 80 or hexose oxidase - polysorbate 80 and (c) deep frying the enzyme-
surfactant treated potato slices to obtain potato chips ready for consumption.
The present invention is further described by the following examples that should not be
construed as limiting the scope of the invention.
EXAMPLE-1
Factory rejected (after cook test) due to excessive browning i.e., cheap grade high
reducing-sugar containing potatoes were peeled, sliced to uniform (1.0 mm thick) potato
slices, which were washed. 75 g of these slices were deep fried using standard frying
method (Oil: Palmolin; Oil Temperature : 190 °C; Frying Time: 75 sec.) and the chips so
generated were kept as Control (Co : before blanching). The potato slices were blanched
in a water bath at 70 °C for three min. A 75 g samples was taken and deep fried using
standard method. The chips so obtained were kept as Control (Q : after blanching).
The blanched slices (75 g) were dipped into the aqueous solution having 2% sodium
chloride (NaCl), and enough glucose oxidase to make 500 U/mL concentration, The
temperature of aqueous enzyme solution was maintained at 38-40°C. The slices were
dipped for 30 min and thereafter taken out. After draining the excess water, the potato
slices were fried using standard frying method. The fried potato chips were kept as
sample (E : Enzyme Treated). (Fig 2)

Another lot of blanched slices (75 g) were dipped into the aqueous solution having 2%
sodium chloride (NaCl), enough glucose oxidase to make 500 U/mL concentration, and
1% of food grade Polysorbate 80 (Tween 80). The temperature of enzyme surfactant
solution was maintained at 38-40°C. The slices were dipped for 30 min and thereafter
taken out. After draining the excess water, the potato slices were fried using standard
frying method. The fried potato chips were kept as sample (E+ : Enzyme-surfactant
Treated). (Fig3)
The Hunter L, a, b color values were measured for the above four samples (please refer to
Table 1). There was improvement of 'Z' value brightness or whiteness (AL +2.6) for the
enzyme-surfactant treated sample (E+) versus only enzyme treated (E). The reduction in
browning was observed by the change in the V value (Aa -1.1) for the enzyme-surfactant
treated sample (E+) versus only enzyme treated (E).

EXAMPLE - II
Factory rejected (after cook test) due to excessive browning i.e., chip grade high
reducing-sugar containing potatoes were peeled, sliced to uniform (1.4 mm thick) potato
slices, which were washed. 75 g of these slices were deep fried using standard frying
method (Oil: Palmolin; Oil Temperature: 190 °C; Frying Time: 75 sec.) and the chips so
generated were kept as Control (Co : before blanching). The potato slices were blanched
in a water bath at 70 °C for three min. A 75 g samples was taken and deep fried using
standard method. The chips so obtained were kept as Control (Q : after blanching). (Fig 2
and 3)
The blanched slices (75 g) were dipped into the aqueous solution having 2% sodium
chloride (NaCl), and enough glucose oxidase to make 500 U/mL concentration, The
temperature of aqueous enzyme solution was maintained at 38-40°C. The slices were
dipped for 30 min and thereafter taken out. After draining the excess water, the potato
slices were fried using standard frying method. The fried potato chips were kept as
sample (E : Enzyme Treated).
Another lot of blanched slices (75 g) were dipped into the aqueous solution having 2%
sodium chloride (NaCl), enough glucose oxidase to make 500 U/mL concentrations, and
1% of food grade Polysorbate 80 (Tween 80). The temperature of enzyme surfactant
solution was maintained at 38-40°C. The slices were dipped for 30 min and thereafter
taken out. After draining the excess water, the potato slices were fried using standard
frying method. The fried potato chips were kept as sample (E+ : Enzyme-surfactant
Treated).
The Hunter L, a, b color values were measured for the above four samples (please refer to
Table 1). There was improvement of 'Z, 'value (brightness or whiteness) for the enzyme-
surfactant treated sample (E+) by 6.4 versus only enzyme treated (E).
The Hunter L, a, b color values were measured for the above four samples (please refer to
Table 1). There was improvement of 'Z 'value brightness or whiteness (AL +7.4) for the
enzyme-surfactant treated sample (E+) versus only enzyme treated (E). The reduction in
browning was observed by the change in the 'a' value (Aa -0.8) for the enzyme-surfactant
treated sample (E+) versus only enzyme treated (E).

The advantages of the present invention include, without limitation, manufacturing a
better quality potato chips using even a moderate quality (reducing sugars < 0.3 % w/w)
of raw potatoes. Unlike several types of chemical treatments, this process doesn't change
the organo-leptic characters of the potato chips. The mouth feel and textural changes are
retained to greater extent in comparison to the several other processes reported so far.
Moreover, the process described in this patent is practical, economical and commercially
exploitable
In broad embodiment, the present invention is the more effective usage of enzymes with
the help of surfactant (ionic or non-ionic), thus facilitating the accessibility of enzymes
on the surface of raw potato product and in its inner layers.
We Claim
1. A process for preventing browning of food substance having more reducing sugar
content, said process comprising steps of:
(i) combining of the said food substance with suitable enzyme and
suitable surfactant;
(ii) drying of the said food substance;
(iii) baking and frying of the said food substance.
2. The process as claimed in claim 1 wherein said food substance is blanched prior
to combining with suitable enzyme and suitable surfactant.
3. The process as claimed in claim 1 wherein said food substance is selected from
potato products of various shapes and sizes.
4. The process as claimed in claim 2 wherein said blanching of the food substance
comprises heating the food substance in an aqueous solution, in the temperature
range of about 70° C to about 100° C for about 2 to about 15 minutes, preferably
in the temperature range of about 75° C to about 90° C for about 4 to about 10
minutes.
5. The process as claimed in claim 3 wherein said blanching is carried out at about
75° C for about 10 minutes.
6. The process as claimed in claim 1, wherein suitable enzyme is any reducing sugar
oxidizing enzyme.
7. The process as claimed in claim 1, wherein suitable enzyme is glucose oxidase or
hexose oxidase .
8. The process as claimed in claim 1, wherein the effective amount of enzyme
concentration used ranges from 80 U/mL to 1000 U/mL, preferably 200 U/mL to
400 U/mL.
9. The process as claimed in claim 7, wherein the effective amount of enzyme
concentration is 240 U/mL.
10. The process as claimed in claim 1, wherein suitable surfactant is selected from
ionic and non-ionic water soluble, preferably any type of non-ionic surfactant.
11. The process as claimed in claim 9, wherein suitable surfactant is selected from
any water-soluble polysorbate.
12. The process as claimed in claim 1, wherein the effective concentration of non-
ionic surfactant is 0.1% w/v to 5% w/v, preferably 0.5% w/v to 2% w/v, more
preferably 1 % w/v.
13. The process as claimed in claim 1, wherein said enzyme-surfactant is treated for a
period of time of at least 5 minutes, preferably at least 10 minutes, more
preferably at least 20 minutes and most preferably at least 30 minutes.
14. The process as claimed in claim 1, wherein said drying of the food substance
comprises subjecting the food substance to heated air having a temperature in the
range of from about 40° C to about 200° C for about 2 to about 20 minutes in
order to reduce the moisture content of the food substance by about 5% to 30% of
their initial weight.
15. The process as claimed in claim 1, wherein food substance resulting from
surfactant assisted enzymatic treatment has an improved enhanced and more
acceptable color without compromising on the organoleptic and textural
properties.

The present invention relates to producing a better quality of fried food substances like
potato and to a process for producing said fried potato substance having more reducing
sugars where pre frying treatment is facilitated using enzymatic and surface active agents
(surfactants), to assist mitigation of browning of said substance. The said process for
preventing browning of food substance having more reducing sugars , said process-
comprising steps of blanching of washed food substance, combining of the said
blanched food substance with suitable enzyme and suitable surfactant, drying of the
said food substance, baking and frying of the said food substance.