Reduction of Acrylamide Formation In Potato Chips By Gamma Irradiation and Some Pretreatments Processing

This work aims to investigate the effect of gamma irradiation doses (0, 3, 5 and 7 kGy), soaking in citric acid (0.5 and 1%) and calcium chloride (CaCl₂) (1 and 2 %) at 30 and 60 min on the formation of acrylamide in potato chips. The treated potato slices were fried at 185 ± 5^oC for 6 -7 min in an electric fryer with palm oil. The untreated potato chips had higher acrylamide content than the treated potato chips. The highest level of acrylamide was found in the samples containing the highest reducing sugars; followed by those contained the moderate level of reducing sugars and the highest level of asparagine. The chemical composition of the chips was determined at zero time and after cold storage at 4 ±1^oC for 30 and 60 days of potato tuber. Furthermore, changes were noted in the percentage of reducing sugars, asparagine content and acrylamide concentration after the cold storage periods. The results showed that the formation of acrylamide depend on the frying condition and chemical composition of the samples in particular on the sugar and asparagine content. Moreover, these results indicated that use of soaking in 2% calcium chloride and 1% citric acid for 60 min may reduce the formation of acrylamide. Meanwhile, irradiation dose at 5 kGy was the best dose for reducing acrylamide formation.