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.
