EFFECT OF A NOVEL TECHNOLOGY (AIR AND VACUUM FRYING) ON SENSORY EVALUATION AND ACRYLAMIDE GENERATION IN FRIED POTATO CHIPS

The objective of this work was to sturdy the effect of different frying process as a novel technology (air and vacuum) compared with traditional frying process. The potato chips were fried in both air frying machines (Tefal Actifry) at 180°C ± 5°C for 40 min and vacuum frying at (120°C, 5.37 Kpa absolute pressure) for 40 min, 20 min/batch compared with traditional frying process at 180°C ± 5°C for 40 min, 20/ batch. After frying, the moisture content, oil uptake, acrylamide content and sensory characteristics were determined. Also, changes in some chemical properties of oil extracted from fried potato chips by different frying process were determined. Results indicated that the moisture content, oil uptake and acrylamide content in fried potato chips by (air and vacuum) frying process were significantly lower than fried potato chips by traditional frying process. Changes in some chemical properties (Acid value, peroxide value, polar, polymer and oxidized fatty acids contents) of oil extracted from fried potato were significantly higher in traditional frying process than (air and vacuum) frying process. Sensory characteristics of fried potato chips by new methods of frying (Air and vacuum) surprised on fried potato chips for traditional frying process. Air and vacuum frying can therefore be considered suitable methods of preparing potato chips for modern people who consume excessive oils and are interested in healthier and high quality products. Keyword: Vacuum frying, air frying, oil uptake, sensory properties, acrylamide content.