Color development and acrylamide content of pre-dried potato chips

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dc.contributor.authorPedreschi, Franco
dc.contributor.authorLeon, Jorge
dc.contributor.authorMery, Domingo
dc.contributor.authorMoyano, Pedro
dc.contributor.authorPedreschi, Romina
dc.contributor.authorKaack, Karl
dc.contributor.authorGranby, Kit
dc.date.accessioned2024-01-10T13:46:55Z
dc.date.available2024-01-10T13:46:55Z
dc.date.issued2007
dc.description.abstractThe objective of this work was to study the development of color formation in pre-dried potato slices during frying and acrylamide formation in the final potato chips. Color measurement was done by using an inexpensive computer vision technique which allowed quantifying representatively and precisely the color of complex surfaces such as those of potato chips in L*a*b* units from RGB images. Prior to frying, potato slices (Desiree variety, diameter: 37 mm, width: 2.2 mm) were blanched in hot water at 85 degrees C for 3.5 min. Unblanched slices were considered as the control. Slices of the same dimensions were blanched as in the previous step, and then air-dried until reaching a moisture content of 60% (wet basis). These samples were called pre-dried potato slices. Potato slices were fried at 120 degrees C, 140 degrees C, 160 degrees C and 180 degrees C until reaching moisture contents of similar to 1.8% (total basis) for color quantification. Acrylamide concentration was determined only in final chips fried at 120 degrees C, 150 degrees C and 180 degrees C and compared with that of two brands of commercial chips produced in Chile (Moms and Frito Lay). Color values in L*a*b* units were recorded at different sampling times during frying at the four mentioned temperatures using the total color difference parameter (Delta E). Pre-drying did not affect the color of potato chips considerably when compared against blanched chips; however when fried at 180 degrees C, pre-dried potato chips present 44%, 22%, 44% lower acrylamide content than that of the control, Moms and Frito Lay chips, respectively. (c) 2006 Elsevier Ltd. All rights reserved.
dc.fechaingreso.objetodigital27-03-2024
dc.format.extent8 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.jfoodeng.2006.03.001
dc.identifier.eissn1873-5770
dc.identifier.issn0260-8774
dc.identifier.urihttps://doi.org/10.1016/j.jfoodeng.2006.03.001
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/79215
dc.identifier.wosidWOS:000242281200007
dc.information.autorucIngeniería;Mery D;S/I;102382
dc.issue.numero3
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final793
dc.pagina.inicio786
dc.publisherELSEVIER SCI LTD
dc.revistaJOURNAL OF FOOD ENGINEERING
dc.rightsacceso restringido
dc.subjectpotato chips
dc.subjectfrying
dc.subjectcolor
dc.subjectpre-drying
dc.subjectblanching
dc.subjectacrylamide
dc.subjectIMAGE-ANALYSIS
dc.subjectOIL UPTAKE
dc.subjectREDUCTION
dc.subjectCHEMISTRY
dc.subjectQUALITY
dc.subjectTEXTURE
dc.subjectFOODS
dc.subject.ods03 Good health and well-being
dc.subject.odspa03 Salud y bienestar
dc.titleColor development and acrylamide content of pre-dried potato chips
dc.typeartículo
dc.volumen79
sipa.codpersvinculados102382
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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