IMPACT OF PRE-TREATMENTS ON THE ACRYLAMIDE FORMATION AND ORGANOLEPTIC EVOLUTION OF FRIED POTATO CHIPS

Ismial
2013 American Journal of Biochemistry and Biotechnology  
The main objective of this investigation was to study the effect of different pre-frying treatments on reduction of acrylamide formation of fried potato Moreover; the impact of different phenol compounds and leaves on acrylamide formation was evaluated. In addition, the effects of these treatments on the sensorial quality of fried potato chips were studied. Results showed that blanching process caused significant decreases in acrylamide content of fried potato. The highest decrease was observed
more » ... crease was observed for those samples blanched in MgCl2 (0.1 M), L-cysteine (0.05 M) and 0.01 M of citric acid solutions, 97.97, 97.17 and 93.43%, respectively. Soaking of potato slices in water or different solutions significantly reduced the formation of acrylamide. The decreases in acrylamide content ranged from 61.61 to 97.47%. Soaking in crude, semipurified asparaginase solutions, blanching in hot water plus immersing in the enzyme solutions and soaking in phenolic acid solutions caused significant reduction in the formation of acrylamide of potato chips. Addition of fresh leaves into frying oil significantly influenced acrylamide formation. Oregano, rosemary, bamboo, guava and olive leaves caused the greatest reductions. Potato slices blanched in distilled water at 65°C, NaCl, Mg Cl2 and 0.1 M glutamine had significantly the highest scores of overall acceptability. AJBB acrylamide in foods can be decreased by changing processing technology (Ciesarova et al., 2006) . Ferulic acid, hydrogen peroxide, ferulic acid combined with H 2 O 2 or Fe 2+ , tea catechin,NaHCO 3 and NaHSO 3 were used to test the eliminating capacity for acrylamide under different temperatures and it was found that combination of ferulic acid with H 2 O 2 or Fe 2+ showed highest efficiency for eliminating acrylamide (Ou et al., 2004) . Also, (Levine and Smith, 2005) found that NaHCO 3 , NH 4 HCO 3 , cysteine, sodium bisulfite and ascorbate could eliminate acrylamide; and citric acid, ferulic acid and NaCl decreased the amount of acrylamide produced. In addition, pre-treatment with the enzyme L-asparaginase is sufficient to reduce acrylamide content, since Lasparagine is considered to be one of the main precursors for the acrylamide formation in foods (Friedman, 2003) . The main objective of this investigation was to study the effect of different pre-frying treatments on reduction of acrylamide formation of fried potato chips including soaking in water and different solutions (organic acids, salts and amino acids); blanching in hot distilled water with different solutions (citric acid, salts and amino acids) as well as blanching followed by soaking. Moreover, the impact of different phenolic compounds and leaves on acrylamide formation was evaluated. In addition, the effects of these treatments on the sensorial quality of fried potato chips were studied.
doi:10.3844/ajbbsp.2013.90.101 fatcat:xc52mhsbqjghzbwkcse67okzzy