Comparison of Reduced Acrylamide Formation in Chips Fermented with Different Cultivar Potatoes by Bacillus subtilis
2017
Yeo, S., Dankook University, Yongin, Republic of Korea | Yim, S., Dankook University, Yongin, Republic of Korea | Jin, Y.I., Highland Agriculture Research Institute, Pyeongchangm, Republic of Korea | Chang, D.C., Highland Agriculture Research Institute, Pyeongchangm, Republic of Korea | Chang, Y.H., Kyung Hee University, Seoul, Republic of Korea | Lee, Y., Dankook University, Yongin, Republic of Korea | Jeong, Y., Dankook University, Yongin, Republic of Korea | Kim, M., Dankook University, Yongin, Republic of Korea
Acrylamide is a probable human carcinogen and can be formed during frying of starchy foods. The objective of this study was to investigate the effects of acrylamide reduction in storage potato chips by fermentation of Bacillus subtilis and compare its usefulness with four different cultivars of storage potatoes (Goeun, Atlantic, Saebong, and Jinsun). Potato slices were fermented by B. subtilis at 37℃ for 0, 2, and 4 h and fried at 180℃ for 115 s. The total sugar contents of the fermented potato slices did not change compared to the control. However, reducing sugar contents increased in the fermentation solution containing potato slices. Asparagine contents of Saebong and Jinsun potato slices decreased with fermentation time. Color values of the fermented potato chips were improved compared to those of non-fermented potato chips. The highest L* value was found in Saebong (57.4), followed by Goeun (56.7), Jinsun (52.5), and Atlantic (48.8) after 4 h of fermentation. Potatoes stored for 240 days generated considerable amounts of acrylamide, ranging from 4.99 to 10.38 ppm, after frying. Four hours of fermentation reduced acrylamide formation in all potato chips. The lowest acrylamide content was found in Saebong (0.77 ppm), followed by Jinsun (1.21 ppm), Goeun (1.76 ppm), and Atlantic (4.09 ppm). In conclusion, fermentation of storage potatoes by B. subtilis can effectively lower acrylamide formation during frying of potato chips.
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