Color kinetics and acrylamide formation in NaCl soaked potato chips

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dc.contributor.authorPedreschi, Franco
dc.contributor.authorBustos, Oscar
dc.contributor.authorMery, Domingo
dc.contributor.authorMoyano, Pedro
dc.contributor.authorKaack, Karl
dc.contributor.authorGranby, Kit
dc.date.accessioned2024-01-10T12:04:41Z
dc.date.available2024-01-10T12:04:41Z
dc.date.issued2007
dc.description.abstractThe objective of this work was to study the kinetics of color development in blanched and blanched-NaCl impregnated potato slices during frying by using the dynamic method and also to evaluate the effect of NaCl in reducing acrylamide formation in potato chips. The measurement of color was done by using an inexpensive computer vision technique which allowed quantifying in a more precise and representative way the color in L*a*b* units of complex surfaces such as those of potato slices during frying. The effect of potato slice soaking in NaCl was evaluated not only for color change but also for acrylamide formation. Prior to frying, potato slices (Desiree variety, diameter: 37 mm, width: 2.2 min) were blanched in hot water at 85 degrees C for 3.5 min; these slices were considered as the control. Slices of the same dimensions were blanched as in the previous step, and soaked at 25 degrees C in a NaCl solution of 0.02 g/l 5 min at 200 rpm of agitation. These samples were considered as NaCl soaked potato chips.
dc.description.abstractBlanched and soaked slices were fried at 120, 140, 160 and 180 degrees C until reaching moisture contents of similar to 1.8% (total basis) for color evaluation. Acrylamide content was evaluated only in final samples fried from 120 degrees C to 160 degrees C. Color values in L*a*b* units were recorded at different sampling times during frying at the four mentioned temperatures using the total color change parameter (Delta E). Experimental data of surface temperature, moisture content and color change in potato chips during frying were fitted to empirical relationships, with correlation coefficients greater than 90%. A first-order rate equation was used to model the kinetics of color change. In all cases, the Arrhenius activation energy decreases alongside with decreasing chip moisture content. Soaking in NaCl solution of potato slices before frying reduced dramatically acrylamide formation in potato chips in similar to 90% (average value) in comparison with control chips. (c) 2006 Elsevier Ltd. All rights reserved.
dc.fechaingreso.objetodigital27-03-2024
dc.format.extent9 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.jfoodeng.2006.03.020
dc.identifier.eissn1873-5770
dc.identifier.issn0260-8774
dc.identifier.urihttps://doi.org/10.1016/j.jfoodeng.2006.03.020
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/75857
dc.identifier.wosidWOS:000242281200033
dc.information.autorucIngeniería;Mery D;S/I;102382
dc.issue.numero3
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final997
dc.pagina.inicio989
dc.publisherELSEVIER SCI LTD
dc.revistaJOURNAL OF FOOD ENGINEERING
dc.rightsacceso restringido
dc.subjectpotato slices
dc.subjectfrying
dc.subjectcolor
dc.subjectkinetics
dc.subjectsoaking
dc.subjectNaCl
dc.subjectacrylamide
dc.subjectIMAGE-ANALYSIS
dc.subjectCHEMISTRY
dc.subjectQUALITY
dc.subjectFOODS
dc.titleColor kinetics and acrylamide formation in NaCl soaked potato chips
dc.typeartículo
dc.volumen79
sipa.codpersvinculados102382
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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