Vol. 7, Issue 4 (2019)
Impact of pretreatments on reduction of acrylamide formation in fried potato chips
Author(s): Sivasakthi T, Amutha S, Hemalatha G, Murugan M, Prabaharan K and Vellaikumar S
Abstract: Potato chips are very popular product especially among younger generations. This could be a potential source of acrylamide, a toxic compound which could develop during frying and baking processes. The main objective of this study to evaluate the acrylamide reduction potential of mint leaves solution, ginger and garlic paste solution and lemon juice in fried potato chips. Potatoes slices were fried at two different temperature and time combination such as 160o C for 7 mins and 180oC for 4 mins by using refined peanut oil. Prior to frying, potato slices were treated in following ways i.e. rinsing in distilled water plus blanching in hot water at 100o C for 2 mins plus immersion 0.5 and 1.0 per cent of in mint leaves solution (T1), ginger garlic paste solution (T2) and lemon juice (T3) for 1 h. The fried potato chips were analysed for acrylamide content, moisture, total oil content, Starch, reducing sugars, colour and sensory parameters. The result of the study showed, that the sample treated with 1.0 per cent of lemon juice (T3) and fried at 160oC for 7 min had maximum acrylamide inhibitory effect. Frying time and temperature had the greatest influence on acrylamide formation. There is no significant impact of pretreatment on other chemical parameters such as moisture, total oil content and starch as well as in sensory parameters.
Pages: 1169-1174 | 330 Views 69 Downloads
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How to cite this article:
Sivasakthi T, Amutha S, Hemalatha G, Murugan M, Prabaharan K, Vellaikumar S. Impact of pretreatments on reduction of acrylamide formation in fried potato chips. Int J Chem Stud 2019;7(4):1169-1174.
