Ramadan, A., El-Gammal, R. (2011). EFFECT OF SOME PRETREATMENTS ON REDUCING ACRYLAMIDE CONTENT OF FRIED POTATO CHIPS. Journal of Food and Dairy Sciences, 2(11), 629-639. doi: 10.21608/jfds.2011.81988
Afaf –haniem M. Ramadan; Rania E. El-Gammal. "EFFECT OF SOME PRETREATMENTS ON REDUCING ACRYLAMIDE CONTENT OF FRIED POTATO CHIPS". Journal of Food and Dairy Sciences, 2, 11, 2011, 629-639. doi: 10.21608/jfds.2011.81988
Ramadan, A., El-Gammal, R. (2011). 'EFFECT OF SOME PRETREATMENTS ON REDUCING ACRYLAMIDE CONTENT OF FRIED POTATO CHIPS', Journal of Food and Dairy Sciences, 2(11), pp. 629-639. doi: 10.21608/jfds.2011.81988
Ramadan, A., El-Gammal, R. EFFECT OF SOME PRETREATMENTS ON REDUCING ACRYLAMIDE CONTENT OF FRIED POTATO CHIPS. Journal of Food and Dairy Sciences, 2011; 2(11): 629-639. doi: 10.21608/jfds.2011.81988
EFFECT OF SOME PRETREATMENTS ON REDUCING ACRYLAMIDE CONTENT OF FRIED POTATO CHIPS
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 .
View on SCiNiTO
Top