A Study on the Kinetics of Acrylamide Formation in Banana Chips

Abstract

This study was undertaken to study acrylamide formation during deep-fat frying of ripe and unripe banana chips at 150, 170 and 190C up to 360 s. The moisture content, oil content, color and texture of the fried chips were also monitored during frying. The acrylamide formation was higher in ripe banana chips than unripe banana chips at all temperatures of frying. Acrylamide formation followed first order kinetics with increase in rate constant (k) value from 0.023 to 0.026 for ripe, and from 0.023 to 0.029 for unripe banana chips with an increase in temperature. The temperature-dependence of acrylamide formation was adequately explained by Arrhenius equation. Furthermore, correlations between various parameters monitored during frying showed a positive correlation between moisture content and oil uptake, oil uptake and color, color and acrylamide formation and between texture and acrylamide formation. Practical Applications A study on kinetics of acrylamide formation enables prediction of acrylamide content in banana chips prepared specifically from Indian variety “Nendran.” This work reports on the kinetics of acrylamide formation in unripe and ripe banana chips when fried at different temperatures. An additional aim of this work was to investigate on the correlations between quality parameters of the fried chips and acrylamide formation in the same.