EFFECT OF SOME PRETREATMENTS ON REDUCING ACRYLAMIDE CONTENT OF FRIED POTATO CHIPS | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 3, Volume 2, Issue 11, November 2011, Page 629-639 PDF (603.62 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2011.81988 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Afaf –haniem M. Ramadan1; Rania E. El-Gammal2 | ||||
| 1Home Economic Dept., Fac. of Specific Education, Mansoura Univ., Egypt | ||||
| 2Food Industries Dept ., Fac. Agriculture , Mansoura Univ., Egypt. | ||||
| Abstract | ||||
| Reduction of acrylamide formation in potato chips in the relation of frying temperature and different pretreatments before frying was studied. Potato chips were fried at 140˚Cand 160 ˚C for 7 min. , with different pre treatments prior to frying such as :Blanching at 100˚C for 5 min ; immersing in water and different solutions for 10 min : water as control at 25 ˚C ,warm water at 40˚C and hot water 90˚C , Electrolytic salt solutions : Cacl2 and Nacl2 ; organic solutions; citric and acetic acids , the concentration of solutions was 10g/ l at 90 ˚C . Results of HPLC indicated that potato chips blanched at 100 ˚C for 5 min. had the lowest acrylamide content 13.2±0.91and 51.5±2.71 µg/ kg when compared with control potato chips and other treatments at 140˚ and 160 ˚C . Immersing in organic acids solutions namely citric and acetic acid and electrolytic salt solutions like Cacl2(Ca2+)and Nacl(Na1+) lowering the acrylamide content in potato chips fried at 140˚C and 160 ˚C in compare with potato chips immersed in, water at 40, 90˚C and 25 ˚C (control). Immersing potato chips in Cacl2 10g/ l for 10 min. caused a highly considerable reduction in acrylamide ( 88.96 and 75.28 %) at 140 ˚C and 160˚C respectively. A considerable decrease in reducing sugar % was observed in all fried potato chips at 140 ˚C for 7 min. in compare with those fried at160 ˚C . Pre frying treatments were improved the sensory properties namely colour , taste, odour, crisps and oil uptake for all potato chips fried at 140˚C and 160˚C except color for potato chips immersed in acetic and citric acid solutions . From , healthy safe quality point of view all tested pretreatment fried potato chips at 140˚ and 160˚C were ranged in the legal permissible level of acrylamide (21-140 µg/ kg / day ) of body weight 70 kg according to WHO(2005). So, It could be concluded that pre frying treatments (immersing in different solutions, temperature and pH) had a clear inhibitory effect on the acrylamide content and formation in potato chips during frying at 140˚C and 160˚C and these results are within the safety legal limit of acrylamide . | ||||
| Keywords | ||||
| potato chips; reducing sugar; pH; Acrylamide content; Sensory evaluation | ||||
|
Statistics Article View: 121 PDF Download: 323 |
||||
