Enzyme Application for Reduction of Acrylamide Formation in Fried Potato Chips
V.U. Dange
, B.K. Sakhale, N.A. Giri*
Food Technology Division, University Department of Chemical Technology, Dr. Babasaheb Ambedkar Marathwada University,Aurangabad - 431004, M.S. India.
Corresponding Author Email: namrata_cft@yahoo.in
Abstract:
Acrylamide is a carcinogenic compound formed in starchy food during heat processing. The application of L-asparaginase was found effective method to prevent acrylamide formation in fried potato chips. This enzyme efficiently catalyzes the conversion of amino acid L-asparagine into L-aspartic acid, which is not an acrylamide precursor. The acrylamide formation is considerably limited by the application of this enzyme in fried food products. The potato chips were prepared and treated with different concentrations of L-asparginase enzyme viz. 0.2 IU, 1.0 IU, 1.5 IU and 2.0 IU respectively. The treated chips along with the control sample were subjected to various physicochemical and sensory analysis in general and acryalmide content in particular. It was observed that the acrylamide formation was drastically reduced to 0.019 ppm in the chips treated with 2.0 IU enzyme concentration with better sensory quality characteristics as compared to untreated control chips in which acrylamide formation was 15.65 ppm.
Keywords:
Acrylamide; Fried potato Chips; L-asparaginase; L-asparagine.
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