A study of Chemical Composition and determination of acrylamide in fried potato chips

Abstract

This study was designed to investigate the chemical composition and estimation of acrylamide in fresh and fried potato chips for the models under study. This study was conducted at the Food Science Laboratories, college of Agriculture, Tikrit University, Iraq. After selecting the potato class used in this research, deep frying was carried out at different temperatures (100, 130, 150, 170, 180), and the time period for frying was (4) minuets..After the process of deep frying of the samples was completed, several analyzes processes were conducted to determine the causes of the formation of acrylamide and the factors affecting it. Potato samples were analyzed for the chemical composition before and after the frying process of the potato chips. The moisture content was measured by a drying oven, and the protein content was measured by Kjeldahl method, the fat content was measured by the speculate method, sugar and ash. The chemical composition of the fresh potato was found to be 76.3%, 0.2%, 2.7%, 1% and 19.8%). The results of the chemical composition of fried potato chips found that the highest humidity at 100 ° C for 4 minutes was 53.2% and the lowest moisture content was 10.12% at 180 ° C for the same period. The highest fat content was 34.04% at 180 ° C and the lowest fat content was 18.03%. The highest protein was at 130 ° C and 1.50%. The highest ash was at 180 ° C and was 3.11% for 4 minutes. As for sugars, the highest percentage was 51.79% when treated 180 ° C for the same period. As for the estimation of acrylamide in the samples of this study, acrylamide was extracted with water (because it has high water solubility) and alcohol Results showed that the formation of acrylamide in fresh potato chips was 5 mg / kg at a time of 4 minutes. As for the formation of acrylamide in fried potato chips at the same period and at different temperatures was (100, 130, 150, 170, 180 ° C), the highest ratio of acrylamide was 2416 μg / kg at 180 ° C compared to the lowest of 136 μg / Kg at 100 ° C and for the same duration of 4 minutes.