Abstract
Background: Acrylamide is widely acknowledged as a potential carcinogen and neurotoxin which has raised an international health alarm since 2002, is generated from Maillard reaction products. The International Agency for Research on Cancer (IARC) has therefore classified it as “potential carcinogenic to humans’. The paper aims to discuss that both bamboo shoot extract and BSP could significantly reduce the acrylamide content generated in fried potato chips and keep original taste and texture of potato chips. Method: The thin slices of potatoes were immersed in different concentration solution of BSP and bamboo shoot extract, respectively. The acrylamide level in potato chips was determined by high performance liquid chromatography. Results: Result showed that 50% and 25% of acrylamide were reduced when bamboo shoot extract and BSP addition levels were 1 g/L and 50 g/L, respectively. Sensory evaluation results showed that the overall acceptability of fried potato chips incorporated with BSP and bamboo shoot extract had no significant difference compared to normal unincorporated potato chips. Conclusion: The present study indicated that both bamboo shoot extract and BSP could significantly reduce the acrylamide content generated in fried potato chips and keep original taste and texture of potato chips. This could be regarded as an essential contribution on the reduction of acrylamide by natural antioxidants.
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