Practice question

Which component in potatoes is primarily responsible for the undesirable dark color development in potato chips during frying due to the Maillard reaction?

Verified Solution4 OptionsUpdated: October 2026👁️1 View

1Starch content
2Protein content
3Reducing sugars✓
4Ascorbic acid content

Correct answer

Reducing sugars

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Which component in potatoes is primarily responsible for the undesirable dark color development in potato chips during frying due to the Maillard reaction?

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Which component in potatoes is primarily responsible for the undesirable dark color development in potato chips during frying due to the Maillard reaction?

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