Albert Science International Organization

ARTICLE DESCRIPTION: 

 Wala E. A. Hassan, Mashair A. Sulieman and Elhadi A. I. Elkhalil, Effect of different pre-frying process on nutritive value and acrylamide formation in potato chips, ASIO Journal of Analytical Chemistry (ASIO-JAC), 2020, 4(1): 01-07.

ARTICLE TYPE: Research

Authors: Wala E. A. Hassan^1&2, Mashair A. Sulieman¹ and Elhadi A. I. Elkhalil†²

¹Deapratment of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Shambat 13314 Sudan

²Department of Botany and Agric. Biotechnology, Faculty of Agriculture, University of Khartoum, 13314 Shambat, Sudan

DOI Link :: http://doi-ds.org/doilink/10.2016-99872994/ ; 

DOI Link :: http://doi-ds.org/doilink/12.2020-16197768/

ABSTRACT:

The aim of this study was to investigate the effect of different pre-frying process on nutritive value and acryl amide formation in potato chips, chemical composition, in vitro protein digestibility, protein fractionation and acrylamide formation as affected by different pre frying. Potatoes were peeled and cut into slices and divided into five groups: raw, control, blanched, soaked (in citric acid) and dried sample. Results of chemical composition showed significant differences (p≤0.05) between all treatments in all parameter (moisture, oil protein, ash and carbohydrates) except fiber which showed no significant differences (p≤0.05) between samples. The protein fractionation based on solubility showed that albumin is dominant fraction with a 55.88%, 54.63%, 54.50% and 57.08% in control, blanched, soaked and dried samples respectively, while globulin and prolamin fractions showed no significant differences (p≤0.05) between samples. Increment in glutelin fraction (5.73%) in soaked sample was observed compared with 4.81%, 4.79% and 4.85% in control, blanched and dried sample respectively, while insoluble fraction in soaked sample was decrease significantly 3.24% compared with control, blanched and dried samples (4.38%, 4.38% and 4.81%) respectively. Results of in vitro Protein digestibility showed that blanching treatment has a higher digestibility 14.89% compared to other treatment 6.25%, 13.44% and 9.21% for control, soaked and dried sample respectively. Result of acrylamide levels were 4.009, 0.000, 1.27 and 4.994 PPM for control, blanched, soaked and dried samples respectively. Generally, pre-frying processes had an effect on nutritive value and acryl amide content of potato chips. Blanching and soaking treatments resulted in (100%, 68.35%) reduction in acrylamide level respectively. while it was increased by 24.96% in dried sample compared with control. When comparing the obtained results for acrylamide content with the maximum permissible level of WHO (2005), it showed that all pre-frying treatment results were within the permissible level.

Keywords: Pre-frying Process, Nutritive Value, Acryl amide, Potato Chips.

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