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Indian Journal of Pure & Applied Biosciences (IJPAB)
Year : 2019, Volume : 7, Issue : 4
First page : (99) Last page : (103)
Article doi: : http://dx.doi.org/10.18782/2320-7051.7590

Acrylamide Mitigation of Fried Potato Chips by Using Amino Acids

Sivasakthi T.¹, Amutha S.^2*, Hemalatha G.³, Murugan M.⁴, Prabaharan K.⁵ and Vellaikumar S.^6
1Research scholar, ²Dean, ³Professor and Head
Community Science College and Research Institute, TNAU, Madurai
⁴Professor, Dept. of Agricultural Entomology, Tamil Nadu Agricultural University, Coimbatore
⁵&⁶Assistant Professor, ⁵Dept. of Agricultural Economics, ⁶Dept. of Biotechnology, 
Agricultural College and Research Institute, TNAU, Madurai
*Corresponding Author E-mail: drsamutha@yahoo.co.uk
Received: 25.06.2019  |  Revised: 4.07.2019   |  Accepted: 13.07.2019  

 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. In the present work, the effect of Amino acids pretreatment, concentration of amino acids, frying conditions with respect to temperature and time on mitigation of acrylamide were studied. 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 rinsed with distilled water plus blanched in hot water at 100o C for 2 mins plus immersed in 0.5 and 1.0 per cent of glycine as well as cysteine for 1 h. The potato slices without soaking in any solution served as control. The highest decrease was observed for those potato slices immersed in 1.0 per cent of cysteine and fried at 160oC for 7 mins. The result of the study indicates that the addition of certain amino acids is an effective way of reducing acrylamide in fried potato chips.

Keywords: Acrylamide, Potato chips, Glycine, Cysteine.

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Sivasakthi, T., Amutha, S., Hemalatha, G., Murugan, M., Prabaharan, K., & Vellaikumar, S. (2019). Acrylamide Mitigation of Fried Potato Chips by Using Amino Acids, Ind. J. Pure App. Biosci. 7(4), 99-103. doi: http://dx.doi.org/10.18782/2320-7051.7590