Impact of Pre-Treatments on the Acrylamide Formation and Organoleptic Evolution of Fried Potato Chips
Samir Abdel-Monem Ahmed Ismial, Rehab Farouk Mohammed Ali, Mohsen Askar and Wafaa Mahmoud Samy
DOI : 10.3844/ajbbsp.2013.90.101
American Journal of Biochemistry and Biotechnology
Volume 9, Issue 2
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 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, semi-purified 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.
© 2013 Samir Abdel-Monem Ahmed Ismial, Rehab Farouk Mohammed Ali, Mohsen Askar and Wafaa Mahmoud Samy. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.