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Abstract
Technological pretreatments were carried out to reduce acrylamide formed in frying potato chips, French fries and coffee.
Chemical composition of potato chips and French fries potato pretreated by soaking in solutions of 0.03% glycine, 2% citric acid, 5% NaCl, coated with 12% chick pea powder and frying of both
potato chips and French fries in sunflower oil containing 0.5%
rosemary were determined .
Also, chemical composition of coffee
bean roasted at 150, 200 and 225ºC for 15, 20 and 30 was also undertaken.
The levels of fructose, glucose and sucrose analyzed by HPLC were 815, 7700,1232 g/kg in fresh potato, respectively.
While, fructose and glucose were not detected in potato chips produced by various pretreatments and fried at 175ºC owing to acrylamide formation in fried potato chips. However, frying of
potato chips at 175ºC had the highest content of acrylamide(2565g/kg) followed by 150ºC (527g/kg)and 120ºC(236 g/kg).
On the other hand, results indicated that, pretreated potato chips with glycine, citric acid and NaCl before frying caused the reduction of acrylamide formation by about 90%.
A linear relationship between color a* value and formation of acrylamide
correlated well with developing of color in potato chips owing to the rising of frying temperature. Fore instance, it is recommended to minimize acrylamide formation in processed potato chips by using one of the following pretreatments i.e (immersion in NaCl or glycine or citric acid…..etc) before frying and lowering the frying temperature to less than 150ºC. Results indicated that, the
concentration of sucrose and glucose in dried green coffee beans were 19.9 and 19.42mg/kg, respectively. Meanwhile, roasting of coffee at 150,200 and 225 caused the disappearance of glucose but
the sucrose concentration ranged from 18.2-15.9mg/kg at 150ºC, 12.4-10.0mg/kg after roasting at 200 ºC for 15 to 30 min and complete loss of sucrose occurred at 225 ºC. The acrylamide was
not detected in green coffee bean and the level of acrylamide formation varied owing to the roasted temperature and the holding time used.
While the acrylamide ranged between 1903 to 3921, 625 to 1745 and 302 to 502µg/kg for roasted coffee at 150, 200 and
225 ºC for 15 to 30 min respectively. Results showed, a significant
relationship between the amount of acrylamide and the color expressed as CIE a* of coffee roasted at different temperature for various times. Also, the temperature and roasting time of coffee had great effect on sensory characteristics for judging of prepared
coffee drinks. Therefore, it is recommended to reduce the acrylamide formation in roasted coffee by using high temperature over 200ºC for roasting of green coffee beans which are used for preparation of coffee drinks. The effects of acrylamide in biological evaluation of male albino rats was also undertaken through feeding
on a normal diet (control) and drinking water treated with 2.0, 4.0
and 8.0 mg/kg. B.W/day up to 6 weeks. Either control rats group or rats fed on normal diet and drinking water treated with 2.0 and 8.0 mg/kg. B.W /day acrylamide grew well up to 4 weeks.
Also, the weights of brain, lung, heart, liver, kidney, spleen and testis were altered owing to the treated acrylamide dose comparing with those
in control group.