Reduction of Acrylamide Formation in Fried Potato Chips

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 160 o C for 7 mins and 180 o C for 4 mins by using refined peanut oil. Prior to frying, the potato slices were treated in following ways i.e. rinsing in distilled water plus blanching in hot water at 100 o C for 2 mins plus immersion in 0.5 and 1.0 per cent of 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. The result of the study showed, that the sample treated with 1.0 per cent of lemon juice (T3) and fried at 160 o C for 7 min had maximum acrylamide inhibitory effect. Frying time and temperature had the greatest influence on acrylamide formation.