Global Conference on Nanomedicine, Nanobiology, Nanotechnology & Pharmacology
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Accepted Abstracts

Comparative Study between Fermented Lactic Acid Bacteria Solution and Brine Solution on Reduction of Acrylamide formed during Production of Fried Potato

Rehab A Mostafa, Maha IK Ali*, Maha A Mahmoud
Agricultural Research Center, Egypt

Citation: Mostafa RA, Ali MI, Mahmoud MA (2019) Comparative Study between Fermented Lactic Acid Bacteria Solution and Brine Solution on Reduction of Acrylamide formed during Production of Fried Potato. SciTech Nanosciences-Pharma 2019. Tokyo: Japan

Received: July 08, 2019         Accepted: July 11, 2019         Published: July 11, 2019

Abstract

Recently, acrylamide has become one of the most important and most serious global problems, so it has been classified as a potential carcinogen and known to be a neurotoxic, occurs in heated starchy foods such as potato products (French fries and potato crisps). The present research addressed this issue by determining levels of the acrylamide precursors (asparagine and reducing sugars) and levels of the acrylamide in French fries made from two cultivars of potatoes (Cara and Banba) after immersion in fermented lactic acid bacteria solution (60 and 90 min) or brine solution (5 days) comparing to the control samples after frying process. The results indicated that the brine solution treatment appeared better sensorial properties with the panelists than the other treatments in both varieties, whereas Cara 90 and Banba 90 appeared better color and texture than the other samples using a Hunter colorimeter and a Brookfield texture analyzer.  Also Cara 90 and Banba 90 treatments showed the lowest values of asparagine (2.50 and 9.08 mg/100 g), glucose (34.00 and 34.12 mg/100 g), sucrose (60.08 and 21.09 mg/100 g) and intermediate values of fructose (6.47 and 4.71 mg/100 g). With keeping in mind that asparagine and glucose values in the Cara cultivar were lower than the Banba cultivar and the opposite was found in fructose and sucrose values. And finally it was noticed that the acrylamide formation was the lowest in Cara 90 and Banba 90 (104 and 152 μg/kg) treatments, whereas the highest values of the acrylamide were for the control samples of Banba and Cara (823 and 692 μg/kg) and it was found that the Cara variety was better than in most of determined parameters than the Banba variety. Lactic acid fermentation is a good tool to reduce the concentration of acrylamide in French fries .As well as the use of brine solution is inexpensive method to reduce formation the acrylamide component during the frying process