The Effect of Thermal Treatment on Selected Properties and Content of Biologically Active Compounds in Potato Crisps

The aim of this study was to determine the effect of blanching and frying on selected properties of potato crisps of yellow- and purple-fleshed cultivars. The material used was yellow flesh cv. Ismena and purple flesh cv. Provita. Potato slices were blanched (1–5 min at 80–90 °C) and then fried (155–175 °C). The control sample was comprised of crisps that were not blanched. The fat content and color parameters were determined in crisps, while in defatted samples, the following were determined: the content of total polyphenols; antioxidant capacity, measured by the ability to scavenge the ABTS•+ radical cations (TEAC ABTS) and by the FRAP method; and the level of fluorescent intermediary compounds (FICs) and browning index (BI), as indicators of the progress of the Maillard reaction. The content of kynurenic acid (KYNA) was examined in the raw material, in slices, in the water after blanching and in the crisps. Blanching affected the fat absorption, with time being more critical than temperature. The color of crisps from yellow flesh potatoes after blanching lightened, while the color in the purple samples darkened. The content of total polyphenols was higher in purple crisps. Increasing the temperature and shortening the time of blanching increased the polyphenol content and the antioxidant capacity. Blanching decreased the level of FICs, while frying increased FICs. Higher BI values characterized the crisps from cv. Provita. Blanching reduced BI values by 50%, while frying at highest temperature increased these values. The content of KYNA in purple potatoes was almost three times higher than in yellow ones. Blanching and frying decreased the KYNA content in potatoes and fried crisps.

Impacts of different blanching pretreatments on the quality of dried potato chips and fried potato crisps undergoing heat pump drying

Hot water blanching (WB) and steam blanching (SB) have been noted to improve the quality of potato chips. In this work, the possibility of steam blanching assisted with ultrasound treatment (SUB) to enhance the quality of dried potato chips and fried potato crisps was investigated. Compared to WB and SB groups, dried potato chips of SUB groups showed lower shrinkage ratio (78.46%), higher rehydration capability (3.93:1), and lower moisture content (0.08 g/g). Meanwhile, fried potato crisps of SUB groups displayed lower hardness (1965.70 g) and oil content (12.0%). The low reducing sugar content (0.42%) and free amino acid content (6.10 mg/g) in SUB dried potato slices could explain for the higher L * value, lower a * and ΔE values of SUB fried potato crisps. Additionally, sensory evaluation results confirmed above obtained consequences. Overall, SUB could improve the quality of fried potato crisps further in comparison with WB and SB.

The progression of lipid oxidation, β-carotenes degradation and sensory perception of batch-fried sliced sweet potato crisps during storage

Lipid oxidation markers, degradation markers of β-carotene and changes in sensory properties were tracked in fried sliced sweet potatoes over shelf life and under different frying conditions.

Dietary acrylamide intake by potato crisps consumers: A case of Nairobi County

The levels of acrylamide intake because of potato crisps consumption remains unknown in Kenyan context. This study assessed the exposure to acrylamide because of consumption of potato crisps in Nairobi, Kenya. A cross-sectional survey was carried out among 315 crisps consumers in Nairobi, and consumption patterns were collected using a pre-tested structured 7-day recall questionnaire. A total of 43 branded and 15 unbranded potato crisps samples were purchased in triplicates of 100 g and acrylamide was quantified using a gas chromatograph with a flame ionization detector. Consumption data were combined with the data on acrylamide contents from which dietary acrylamide intake was calculated using a probabilistic approach based on @Risk TopRank 6 risk analysis software for excel. The mean estimated acrylamide intake was 1.57 µg/kg body weight (BW) per day while the 95th (P95) percentile was 5.1 µg/kg BW per day, with margins of exposures (MOE) being 197 and 61, respectively. The intake of acrylamide was significantly (P < 0.05) higher in unbranded crisps with a mean value of 2.26 and 95th percentile of 6.54 µg/kg BW per day, MOE being 137 and 47, respectively. There were extremely lower MOE indicating higher exposure to acrylamide by the consumers mainly because of the higher acrylamide contents in potato crisps, and hence the need for mitigation measures.

Reduction in Acrylamide Formation in Potato Crisps: Application of Extract and Hydrocolloid-Based Coatings

ABSTRACT Two different potato chip coatings—aqueous extracts including Zataria multiflora and Allium hirtifolium at concentrations of 1, 3, 5, and 7% and hydrocolloids individually or in combination—were used to decrease acrylamide content, and their effects on the characteristics of the product were then investigated. According to the results, the incorporation of hydrocolloids as the coating was more efficient in the reduction of acrylamide production than with the extracts. Also, the application of each extract and hydrocolloids individually can be considered a more efficient technique for acrylamide reduction than their mixture. In this regard, the economic aspects of the application of hydrocolloids in the coating of fried potato crisps can be evaluated. HIGHLIGHTS