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- Title
Reduction of acrylamide formation in molded potato chips of increased nutrition value.
- Authors
Kovtun, Alina; Kovbasa, Volodymyr; Bortnichuk, Oleg; Shevchenko, Oleksandr; Duboriezov, Oleksandr
- Abstract
Introduction. The aim of the study is to determine the optimal temperature regimes for baking and drying potato dough to reduce formation of acrylamide in molded potato chips of increased nutritional value. Materials and methods. The following raw materials were selected: potato grits, rye and barley bran, pumpkin seed meal, broccoli and red beet cryopowders. The amounts of aspartic acid and reducing sugars in raw materials, as well as acrylamide formed during the temperature treatment of the dough potato mass were determined. Results and discussion. In order to increase the nutritional value of molded potato chips, the traditional raw material base has been expanded using various cereal bran, meal, dietary fibers, and vegetable powders. The recommended parameters for processing potato dough are: temperature of 125°C and a duration of 4.5 minutes without vegetable oil addition, in contrast to the traditional methods of molded potato chips production. The amount of aspartic acid in potato grain is 190.5 mg/g of protein and reducing sugars is 0.6%. The amount of aspartic acid in rye and barley bran is 77.5 and 72.6 mg/g of protein, respectively, in pumpkin seed meal - 80.5 mg/g of protein, in cryopowders of broccoli and red beet - 72.5 and 72.9 mg/g of protein. The content of reducing sugars in rye and barley bran is 0.74 and 0.8%, respectively, in pumpkin seed meal - 0.5%, in cryopowders of broccoli and red beet - 0.3 and 0.5%, respectively. After addition of non-traditional materials to the recipe, products were obtained in which no acrylamide was detected due to changes in the classical technology and parameters of molded potato chips production. It was investigated that when applying the classical technology of molded potato chips, the amount of acrylamide in the finished products is 61 µg in 100 g of the product. In molded potato chips without the addition of bran, meal and cryopowders, which were baked and dried, the amount of acrylamide is 9.35 µg in 100 g of the product. Conclusions. The formation of acrylamide depends on the chemical composition of raw materials, the duration and temperature of baking-drying, and the technology of molded potato chips production.
- Subjects
ACRYLAMIDE; POTATO chips; NUTRITION; FRENCH fries; BEETS; POTATOES; PUMPKIN seeds; VEGETABLE oils
- Publication
Ukrainian Journal of Food Science, 2022, Vol 10, Issue 1, p32
- ISSN
2310-1008
- Publication type
Article
- DOI
10.24263/2310-1008-2022-10-1-5