Browse > Article
http://dx.doi.org/10.3746/jkfn.2016.45.3.460

Reduction of Acrylamide Formation in Potato Chips Fermented by Bacillus sp.  

Lee, Joongjae (Department of Food Science and Nutrition, Dankook University)
Oh, Myeonggeun (Department of Food Science and Nutrition, Dankook University)
Chang, Yoon Hyuk (Department of Food and Nutrition, Kyung Hee University)
Lee, Youngseung (Department of Food Science and Nutrition, Dankook University)
Jin, Yong-Ik (Highland Agriculture Research Institute, RDA)
Chang, Dong-Chil (Highland Agriculture Research Institute, RDA)
Kim, Sung-Hwan (Department of Food Science and Nutrition, Joongbu University)
Jeong, Yoonhwa (Department of Food Science and Nutrition, Dankook University)
Kim, Misook (Department of Food Science and Nutrition, Dankook University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.45, no.3, 2016 , pp. 460-465 More about this Journal
Abstract
The market for potato chips has expanded due to increased consumption of seasoned potato chips. However, the deep-frying process facilitates development of a browning color and formation of acrylamide. The objective of this work was to minimize browning color and acrylamide formation by fermentation prior to deep-frying. Potato slices were fermented by using three Bacillus strains, B. licheniformis (BL), B. methylotrophicus (BM), and B. subtilis, for 6 h at $30^{\circ}C$. In all fermentation groups, contents of total sugars in potato slices decreased. The color of fermented potato chips improved compared to the control. BM potato chips showed the best color values (76.33 in L value, 5.67 in a value, and 34.79 in b value). All fermentation processes reduced levels of acrylamide in deep-fried potato chips. Fermentation of potato slices for 2 h by BL reduced up to 96.1% acrylamide content. It was concluded that the fermentation process can positively affect color development and acrylamide formation.
Keywords
acrylamide; color development; Bacillus; fermentation; potato chip;
Citations & Related Records
Times Cited By KSCI : 6  (Citation Analysis)
연도 인용수 순위
1 Ha JH, Ha SD, Kang YS, Hong KP, Bae DH. 2007. Microbiological, nutritional, and rheological quality changes in frozen potatoes during storage. Korean J Food Sci Technol 39: 663-668.
2 Food news. 2014. How will be maintained boom of honey butter chips. http://www.foodnews.co.kr/news/articleView.html?idxno=53159 (accessed Jun 2015).
3 Kaur A, Singh N, Ezekiel R. 2008. Quality parameters of potato chips from different potato cultivars: Effect of prior storage and frying temperatures. Int J Food Prop 11: 791-803.   DOI
4 Stadler RH, Blank I, Varga N, Robert F, Hau J, Guy PA, Robert MC, Riediker S. 2002. Food chemistry: Acrylamide from Maillard reaction products. Nature 419: 449-450.   DOI
5 Tareke E, Rydberg P, Karlsson P, Eriksson S, Tornqvist M. 2002. Analysis of acrylamide, a carcinogen formed in heated foodstuffs. J Agric Food Chem 50: 4998-5006.   DOI
6 Ministry of Food and Drug Safety. 2014. Knowledge of food safety. http://www.foodsafetykorea.go.kr/portal/board/board Detail.do?menu_no=268&bbs_no=bbs001&ntctxt_no=2226 6&menu_grp=MENU_GRP01 (accessed Oct 2015).
7 Jung MY, Choi DS, Ju JW. 2003. A novel technique for limitation of acrylamide formation on fried and baked corn chips and in French fries. J Food Sci 68: 1287-1290.   DOI
8 Kita A, Brathen E, Knutsen SH, Wicklund T. 2004. Effective ways of decreasing acrylamide content in potato crisps during processing. J Agric Food Chem 52: 7011-7016.   DOI
9 Manan JK, Joshi GJ, Saxena AK, Kalra CL, Berry SK. 1987. Improvement in colour of deep fat fried potato chips from cold stored potatoes by lactic acid fermentation (Lactobacillus plantarum). J Food Sci Technol 24: 139-141.
10 Slinde E, Skrede G, Aukrust T, Blom H, Baardseth P. 1993. Lactic acid fermentation influence on sugar content and colour of deep-fried carrot chips. Food Res Int 26: 255-260.   DOI
11 Baardseth P, Blom H, Skrede G, Mydland LT, Skrede A, Slinde E. 2006. Lactic acid fermentation reduces acrylamide formation and other Maillard reactions in French fries. J Food Sci 71: C28-C33.   DOI
12 Kim HN, Yu SY, Yoon WB, Jang SM, Jang YJ, Lee OH. 2014. Analysis of nutritional components and physicochemical properties of hot-air dried Jerusalem artichoke (Helianthus tuberosus L.) powder. Korean J Food Sci Technol 46: 73-78.   DOI
13 Kwon OY, Kim HJ, Oh SH, Lee JH, Kim HC, Yoon WK, Kim HM, Park CS, Kim MR. 2006. Nutrient composition of domestic potato cultivars. J East Asian Soc Dietary Life 16: 740-746.
14 Chung HW, Park SK, Choi D. 2007. Determination of acrylamide in food products. Anal Sci Technol 20: 164-169.
15 Sivaramakrishnan S, Gangadharan D, Nampoothiri KM, Soccol CR, Pandey A. 2006. $\alpha$-Amylases from microbial sources-an overview on recent developments. Food Technol Biotechnol 44: 173-184.
16 Palmen TG, Scheidle M, Huber R, Kamerke C, Wilming A, Dittrich B, Klee D, Büchs J. 2013. Influence of initial pH values on the lag phase of Escherichia coli and Bacillus licheniformis batch cultures. Chem Ing Tech 85: 863-871.   DOI
17 Oh HI, Eom SM. 2008. Changes in microflora and enzyme activities of cheonggukjang prepared with germinated soybeans during fermentation. Korean J Food Sci Technol 40: 56-62.
18 Lee NR, Go TH, Lee SM, Hong CO, Park KM, Park GT, Hwang DY, Son HJ. 2013. Characteristics of Chungkookjang prepared by Bacillus amyloliquefaciens with different soybeans and fermentation temperatures. Korean J Microbiol 49: 71-77.   DOI
19 Mottram DS, Wedzicha BL, Dodson AT. 2002. Food chemistry: acrylamide is formed in the Maillard reaction. Nature 419: 448-449.   DOI
20 Kumar D, Singh BP, Kumar P. 2004. An overview of the factors affecting sugar content of potatoes. Ann Appl Biol 145: 247-256.   DOI
21 Kaaber L, Sundt TW, Slinde E. 1995. Production of chips from potato cultivars (Solanum tuberosum L.) with high sugar content using lactic acid fermentation. Potato Res 38: 39-45.   DOI
22 Brands CM, Wedzicha BL, van Boekel MA. 2002. Quantification of melanoidin concentration in sugar-casein systems. J Agric Food Chem 50: 1178-1183.   DOI
23 Rodriguez-Saona LE, Wrolstad RE. 1997. Influence of potato composition on chip color quality. Amer Potato J 74: 87-106.   DOI
24 Friedman M. 2003. Chemistry, biochemistry, and safety of acrylamide. A review. J Agric Food Chem 51: 4504-4526.   DOI
25 Grob K, Biedermann M, Biedermann-Brem S, Noti A, Imhof D, Amrein T, Pfefferle A, Bazzocco D. 2003. French fries with less than 100 g/kg acrylamide. A collaboration between cooks and analysts. Eur Food Res Technol 217: 185-194.   DOI
26 Kim CT, Hwang ES, Lee HJ. 2005. Reducing acrylamide in fried snack products by adding amino acids. J Food Sci 70: C354-C358.   DOI