Abstract
To produce a new probiotic-containing food product, potato chips, as the most preferred fast food, were chosen. Preferably, it should be preserved for a long period without oxidation. The presented study aimed to compare potato chips containing two lyophilized probiotic lactic acid bacteria (Bifidobacterium longum ATCC 15708 and Lactobacillus helveticus LH-B02) in order to retard lipid oxidation. Lyophilization of probiotics was carried out into two cryoprotective media—skim milk (SM) and gelatin/glycerol (GG) as lactose-free medium. Results revealed that GG and SM media were the most suitable for lyophilization of B. longum and L. helveticus, respectively. The lyophilized live cells were incorporated in potato chips, packed and their effect on oil oxidation was assessed. Results showed that the lyophilized B. longum in SM remained alive at 6.5 log CFU/g for 4 months at 30 °C. Interestingly, potato chip bags containing B. longum lyophilized in SM medium exhibited a decrease in peroxide value (PV) and acid value (AV) of the extracted oil by 40.13% and 25%, respectively, compared to the control bags. The created probiotic potato chips containing B. longum fulfill the criteria of the probiotic product besides the prime quality and sensory attributes.
Highlights
Today, with a busy lifestyle, individuals, especially young and adolescents, prefer to consume ‘ready-to-eat’ snack foods
The most popular and over-consumed product is potato chips, which are eaten as a snack food, side dish or appetizer
Skim milk was purchased from Lamar Company for dairy products (Nubaria City, Egypt)
Summary
With a busy lifestyle, individuals, especially young and adolescents, prefer to consume ‘ready-to-eat’ snack foods. The most popular and over-consumed product is potato chips, which are eaten as a snack food, side dish or appetizer. Potato chips may be consumed 3 times/week or more [1,2]. Potato chips are considered a starchy product (total carbohydrate in the range of 60–63.6%) in addition to fat (33–40%) and dietary fibers (1–1.6%) [3,4,5]. Chips provide other important micronutrients such as sodium (480 mg/100 g) and potassium (166 mg/100 g) [3]. Potato contains a variety of phytonutrients, most notably carotenoids and phenolic acids, mainly chlorogenic acid [6,7]
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