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:: Volume 12, Issue 1 (Spring 2017) ::
2017, 12(1): 109-120 Back to browse issues page
Effect of Hydrocolloid Coatings in Preventing Acrylamide Formation and Reducing Oil Uptake in Potato Chips
R Torabi , M Hojjati *, M Barzegar , H Jooyandeh
Associate Professor Ramin Agriculture and Natural Resources University of Khuzestan
Abstract:   (1264 Views)

Background and Objectives: Acrylamide is carcinogenic in humans, which is found mainly in plant starchy foods. Potato chips and French fries have higher levels of acrylamide compared to other foods. With respect to consumption at high level of potato chips in the world and growing interested people in healthy food, the aim of this study was to evaluate the potential of natural coatings to reduction of acrylamide formation in potato chips during the frying process.

Materials and Methods: The effect of soluble soybean polysaccharide and Arabic gum as coating hydrocolloids (in 0.5, 1 and 1.5% concentration levels and 2 and 4 minute of immersion time) on acrylamide formation, the moisture loss, fat absorption, changes in texture, color and sensory attributes of potato chips were investigated. Solid phase extraction and GC-FID were applied to the acrylamide extraction of potato chips and to analyze the procedures.

Results: The results showed that as concentration and immersion time increased, moisture of the chips was increased and their fat content was reduced simultaneously. The sliced potatoes submerged in soluble soybean polysaccharide and Arabic gum solution at 1.5 % concentration and 4 minute showed 79.94% (highest reduction) and 44.52% suppression of acrylamide, respectively. The maximum oil reduction was done by soluble soybean polysaccharide (1.5% con., 4 min) in 53.01% (based on wet weight). Also coating agents increased crispness and color indices, and improved the sensory characteristics such as color and taste.

Conclusion: Due to the significant effect of coating agents on reduction of acrylamide formation, pre-treating potato with edible hydrocolloids, especially soluble soybean polysaccharide before deep fat frying can be considered as suitable method to reduce acrylamide formation and oil absorption of potato chips.

Keywords: Solid phase extraction, Deep fat frying, Soluble soybean polysaccharide, Arabic gum

Keywords: Solid phase extraction, Deep fat frying, Soluble soybean polysaccharide, Arabic gum
Full-Text [PDF 219 kb]   (590 Downloads)    
Type of Study: Research | Subject: Food Science
Received: 2016/08/9 | Accepted: 2016/12/7 | Published: 2017/03/13
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Torabi R, Hojjati M, Barzegar M, Jooyandeh H. Effect of Hydrocolloid Coatings in Preventing Acrylamide Formation and Reducing Oil Uptake in Potato Chips. Iranian Journal of Nutrition Sciences & Food Technology. 2017; 12 (1) :109-120
URL: http://nsft.sbmu.ac.ir/article-1-2283-en.html
Volume 12, Issue 1 (Spring 2017) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
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