The inhibitory role of autolysed yeast of Saccharomyces cerevisiae, vitamins B3 and B6 on acrylamide formation in potato chips

Abstract

The efficiency of vitamins B3, B6, and the autolysed yeast on the decrease of acrylamide formation in potato chips was investigated in this paper and the optimal levels of three additives were summarized. Ten experimental groups including a control group were organized for all additives. Potatoes were soaked in different concentrations (0.1, 0.5, and 1%) of vitamin B3, B6, and the autolysed yeast treatments. The acrylamide level in potato chips was determined by gas chromatography–mass spectrometry (GC/MS). Results indicated 58, 50, and 33% reduction in acrylamide formation, when the vitamins B3, B6, and the autolysed yeast of Saccharomyces cerevisiae addition levels were 1 g/100 g. The elevated inhibitory effect was achieved with an increase in additive concentration. The present study indicated that vitamins B3, B6, and the autolysed yeast could significantly reduce the acrylamide content, without affecting the original flavor and crispness of potato chips.