Acrylamide formation in low-fat potato snacks and its correlation with color development
Résumé
In the Institute of Food Technology of Plant Origin at Agricultural University of Poznań a recipe and technological process of low-fat potato snacks (7% of fat) production, using a combination of extrusion and a roasting process was developed. Due to the character of the product obtained, the amount of acrylamide was analyzed. At the same time, influence of temperature and time of heating on acrylamide formation was verified as well as correlated with color development and acrylamide content. The amount of acrylamide determined in low-fat potato snacks was 489 μg kg-1 ± 26 μg kg-1, which is comparable to that of French fries, crackers and cookies and almost three times less than in potato chips analyzed by other authors. At the same time it was proven that temperature and length of heating time have a significant influence on acrylamide formation, with temperature having a stronger effect than time. Measurement of the color and the acrylamide content in low-fat potato snacks produced using different temperatures and time of roasting showed that there is a substantial correlation between lightness (L*), redness (a*) and yellowness (b*) and acrylamide concentration within function of time: r2 = -0.995, R2 = 0.996, r2 = 0.998 respectively. Graduated increases in roasting temperatures showed correlation between lightness (L*) or redness (a*) and acrylamide concentration: r2 = -0.947 and r2 = 0.968. Yellowness (b*) was not correlated with acrylamide content as a function of temperature.
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