Optimising Technological Treatments with the Taguchi Approach to Reduce Acrylamide and Improve Colour Properties in Potato Chips

IF 2.3 3区 农林科学 Q1 AGRONOMY
Dilek Koyuncu, Ayhan Duran
{"title":"Optimising Technological Treatments with the Taguchi Approach to Reduce Acrylamide and Improve Colour Properties in Potato Chips","authors":"Dilek Koyuncu, Ayhan Duran","doi":"10.1007/s11540-024-09719-y","DOIUrl":null,"url":null,"abstract":"<p>Today, consumer demand for food safety, especially in fried foods, is increasing. In the first place, it is demanded to reduce the amount of food toxins, in particular toxins resulting from the thermal process such as acrylamide. This study aimed to examine the effect of different technological treatments on the optimisation of minimum acrylamide and maximum colour properties by applying the Taguchi approach in the production of chips. In this study, design of experiments, signal-to-noise (S/N) ratio, analysis of variance, and regression analysis methods were used to optimise the minimum acrylamide and redness (<i>a</i><sup>*</sup>), maximum brightness (<i>L</i><sup>*</sup>), and yellowness (<i>b</i><sup>*</sup>) values. The optimal parameters for acrylamide were found to be 90 °C slice washing temperature, 175 °C frying temperature, and 175 s frying time. The optimal parameters for colour analysis were determined as 30 °C slice washing temperature, 175 °C frying temperature, and 175 s frying time. Analysis of variance showed that frying temperature and time had a significant (<i>p</i> &lt; 0.05) effect on the results. It was determined that a decrease in frying temperature and time led to a decrease in the amount of acrylamide and redness and an increase in brightness and yellowness. According to the results of the analysis of variance, the most effective technological treatments were frying temperature with effect rates of 37.45% and 60.26% for acrylamide and <i>L</i><sup>*</sup> values, respectively, and frying time with effect rates of 40.50% and 44.19% for <i>a</i><sup>*</sup> and <i>b</i><sup>*</sup> values, respectively. As a result of the study, through the Taguchi method, while quality features in chips were preserved, the amount of acrylamide was reduced.</p>","PeriodicalId":20378,"journal":{"name":"Potato Research","volume":null,"pages":null},"PeriodicalIF":2.3000,"publicationDate":"2024-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Potato Research","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s11540-024-09719-y","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"AGRONOMY","Score":null,"Total":0}
引用次数: 0

Abstract

Today, consumer demand for food safety, especially in fried foods, is increasing. In the first place, it is demanded to reduce the amount of food toxins, in particular toxins resulting from the thermal process such as acrylamide. This study aimed to examine the effect of different technological treatments on the optimisation of minimum acrylamide and maximum colour properties by applying the Taguchi approach in the production of chips. In this study, design of experiments, signal-to-noise (S/N) ratio, analysis of variance, and regression analysis methods were used to optimise the minimum acrylamide and redness (a*), maximum brightness (L*), and yellowness (b*) values. The optimal parameters for acrylamide were found to be 90 °C slice washing temperature, 175 °C frying temperature, and 175 s frying time. The optimal parameters for colour analysis were determined as 30 °C slice washing temperature, 175 °C frying temperature, and 175 s frying time. Analysis of variance showed that frying temperature and time had a significant (p < 0.05) effect on the results. It was determined that a decrease in frying temperature and time led to a decrease in the amount of acrylamide and redness and an increase in brightness and yellowness. According to the results of the analysis of variance, the most effective technological treatments were frying temperature with effect rates of 37.45% and 60.26% for acrylamide and L* values, respectively, and frying time with effect rates of 40.50% and 44.19% for a* and b* values, respectively. As a result of the study, through the Taguchi method, while quality features in chips were preserved, the amount of acrylamide was reduced.

Abstract Image

用田口方法优化技术处理,以减少丙烯酰胺并改善薯片的颜色特性
如今,消费者对食品安全,尤其是油炸食品安全的要求越来越高。首先,要求减少食品毒素的含量,特别是热加工过程中产生的毒素,如丙烯酰胺。本研究旨在通过应用田口方法,研究不同的技术处理对薯片生产中丙烯酰胺最小化和色泽最佳化的影响。本研究采用了实验设计、信噪比(S/N)、方差分析和回归分析方法来优化丙烯酰胺最小值和红度(a*)、最大亮度(L*)和黄度(b*)值。丙烯酰胺的最佳参数为 90 ℃ 洗片温度、175 ℃ 油炸温度和 175 秒的油炸时间。色度分析的最佳参数为 30 ℃ 洗片温度、175 ℃ 油炸温度和 175 秒油炸时间。方差分析显示,油炸温度和时间对结果有显著影响(p < 0.05)。据测定,油炸温度和时间的降低导致丙烯酰胺含量和红度降低,亮度和黄度增加。根据方差分析结果,最有效的技术处理方法是油炸温度,对丙烯酰胺和 L* 值的影响率分别为 37.45% 和 60.26%;油炸时间,对 a* 值和 b* 值的影响率分别为 40.50% 和 44.19%。研究结果表明,通过田口方法,在保持薯片质量特性的同时,减少了丙烯酰胺的含量。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
Potato Research
Potato Research AGRONOMY-
CiteScore
5.50
自引率
6.90%
发文量
66
审稿时长
>12 weeks
期刊介绍: Potato Research, the journal of the European Association for Potato Research (EAPR), promotes the exchange of information on all aspects of this fast-evolving global industry. It offers the latest developments in innovative research to scientists active in potato research. The journal includes authoritative coverage of new scientific developments, publishing original research and review papers on such topics as: Molecular sciences; Breeding; Physiology; Pathology; Nematology; Virology; Agronomy; Engineering and Utilization.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信