The Suitability of Potato Cultivars in Production of Chips and Sticks by Using Microwave-Vacuum Drier
The aim of present experiment was to evaluate the
influence of cultivar to quality parameters of dried potato chips and
sticks produced in microwave-vacuum drier. The potatoes before
drying were blanched in oil and water at 180ºC and at 85ºC
respectively. The moisture content, crispiness, the colour (CIE
L*a*b*), the content of ascorbic acid, total carotenoids and total fat
content of dried potato chips and sticks was determined The highest
ascorbic acid content, high content of carotenoids, low total fat
content, low acrylamide content and good crispiness (low breaking
force) especially for sticks was determined in the samples of Gundega
cultivar.
<p>[1] Gould W. A. Potatoes and Potato Chips. In: Snack Foods Processing.
Edited by W. Lusas. CRC Press 2001, p. 2-21.
[2] FAO, 2008. International Year of the Potato 2008 New Light on a
Hidden Treasure. Food and Agriculture Organization of the United
Nations, Rome.
[3] Harris, P., 1992. The Potato Crop, vol. 5–7. Chapman & Hall, p. 909.
[4] Wandel, M., Fagerli, R., Kjaernes, U., 2001. Changes in potato
consumption in different stages of life in Norway. Appetite 36, 211–
223.
[5] Burton, W.G., van Es, A., Hartmans, K.J., 1992. The physics and
physiology of storage. In: Harris, P.M. (Ed.), The Potato Crop.
Chapman and Hall, London, UK.
[6] Liu, Q., Tarn, R., Lynch, D., Skjodt, N.M., 2007. Physicochemical
properties of dry matter and starch from potatoes grown in Canada.
Food Chemistry 105, 897–907.
[7] Abdel-Kader, Z. M., 1990. Studies on retention of some water-soluble
vitamins in potatoes and cow peas as affected by thermal processing and
storage. Die Nahrung 34 (10), 899–904.
[8] Augustin, J., Johnson, S.R., Teitzel, C., True, R.H., Hogar, J.M., Toma,
R.B., Shaw, R.L., Deutsch, R.M., 1978. Changes in the nutrient
composition of potato during home preparation: II. Vitamins. American
Potato Journal 55, 653–662.
[9] Dwelle, R., Stallknecht, G., 1978. Respiration and sugar content of
potato tubers as influenced by storage temperature. American Potato
Journal 55, 561–571.
[10] Toledo, A., Burlingame, B., 2006. Biodiversity and nutrition: a common
path toward global food security and sustainable development. Journal
of Food Composition and Analysis 19 (6–7), 477–483.
[11] Moreira R. G., Castell-Perez M. E., Barrufet M.A. Deep-fat frying:
fundamentals and applications, Aspen Publication, Inc, Gaithersburg,
1999, p.179-180.
[12] Bouchon P., Aguilera J. M., Pyle D.L. Structure oil-absorption
relationships during deep-fat frying.// Journal of Food Science, 68,
2003, pp. 2711–2716.
[13] Fan F P., Zhang M, Mujumdar A Innovation in Food Engineering,
Vacuum Frying Technology. New Techniques and Products, CRC Press,
2009, p. 411–435.
[14] Cui Z., Xu S., Sun W. Effect of microwave-vacuum drying on the
carotenoids retention of carrot slices and chlorophyll retention of
Chinese chive leaves. Drying Technology, 22 (3), 2004, pp. 563–565.
[15] Olsson, K., Svensson, R., & Roslund, C.-A. (2004). Tuber components
affecting acrylamide formation and colour in fried potato: variation by
variety, year, storage temperature and storage time. Journal of the
Science of Food Agriculture, 84, 447–458.
[16] Williams, J. S. E. (2005). Influence of variety and processing conditions
on acrylamide levels in fried potato crisps. Food Chemistry, 90, 875–
881.
[17] Matthaus, B., Haase, N. U., & Vosmann, K. (2004). Factors affecting
the concentration of acrylamide during deep-fat frying of potatoes.
European Journal of Lipid Science and Technology, 106, 793–801.
[18] Pedreschi, F., Moyano, P., Kaack, K., & Granby, K. (2005). Color
changes and acrylamide formation in fried potato slices. Food Research
International, 38, 1–9.
[19] NFCA (Norwegian Food Control Authority) (2002). Risk assessment of
acrylamide intake from foods with special emphasis on cancer risk.
Report from the Scientific Committee of the Norwegian Food Control
Authority, 6 June 2002. Available from http://www.snt.no/nytt/tema/
Akrylamid/acrylamide.pdf.
[20] Tareke, E., Rydberg, P., Karlsson, P., To ¨ rnqvist, M., & Eriksson, S.
(2000). Acrylamide—a cooking carcinogen? Chemical Research in
Toxicology, 13, 517–522.
[21] UKFSA (United Kingdom Food Standards Agency) (2002). Study
confirms acrylamide in foods. Available from http://www.food.gov.
uk/news/newsarchive/65268.
[22] WHO (World Health Organisation) (2002). Health Implications of
Acrylamide in Food. Report of a Joint FAO/WHO Consultation, 25–27
June 2002 (Geneva: WHO).
[23] Chemistry and Safety of acrylamide in Food. Ed. by M. Friedman and
D. Mottram, Advances in experimental medicine and biology, vol. 561,
Springer Science+Business Media Inc., USA, 2005, 477 p.
[24] http://www.food.gov.uk/multimedia/pdfs/acrylamide-furan-survey.pdf
Food Survey Information Sheet No 02/12 April 2012 A Rolling
Programme of Surveys on Process Contaminants in UK Retail Foods.
Acrylamide & Furan: survey 4.
[25] T. P. Coultate, Food: the chemistry of its components. Cambridge, UK,
RSC Paperbacks, 2002, pp. 213-217.
[26] E. Jansons, “Analītiskās ėīmijas teorētiskie pamati (Basics in Analytical
Chemistry),” R.: LU Akadēmiskais apgāds, 2006, 307 p.
[27] А.И. Ермаков, “Методы биохимического исследования растений,”
(Methods for biochemical testing of plants, A.I. Jermakova Ed.)
Ленинград, ВО «Агропромиздат», 1987, c. 112 – 113.
[28] Mottram, D. S., Wedzicha, B. L., & Dodson, A. T. (2002). Acrylamide
is formed in the Maillard reaction. Nature, 419, 448–449.
[29] Stadler, R. H., Blank, I., Varga, N., Robert, F., Hau, J., Guy, P. A., et al.
(2002). Acrylamide from Maillard reaction products. Nature, 419, 449–
450.
[30] Becalski, A., Lau, B. P.-Y., Lewis, D., & Seaman, S. W. (2003).
Acrylamide in foods: occurrence, sources, and modeling. Journal of
Agricultural and Food Chemistry, 51, 802–808.
[31] Gookmen V., Palazoglu T. K., Senyuva H. Z. Relation between the
acrylamide formation and time–temperature history of surface and core
regions of French fries.// Journal of Food Engineering 77 (2006) 972–
976.
[32] Murniece I., Kruma, Z., Skrabule I. Carotenoids and Colour before and
after Storage of Organically and Conventionally Cultivated Potato
Genotypes in Latvia WASET (2012): World Academy of Science,
Engineering and Technology, Vol. 67, p.815-819.</p>
<p>[1] Gould W. A. Potatoes and Potato Chips. In: Snack Foods Processing.
Edited by W. Lusas. CRC Press 2001, p. 2-21.
[2] FAO, 2008. International Year of the Potato 2008 New Light on a
Hidden Treasure. Food and Agriculture Organization of the United
Nations, Rome.
[3] Harris, P., 1992. The Potato Crop, vol. 5–7. Chapman & Hall, p. 909.
[4] Wandel, M., Fagerli, R., Kjaernes, U., 2001. Changes in potato
consumption in different stages of life in Norway. Appetite 36, 211–
223.
[5] Burton, W.G., van Es, A., Hartmans, K.J., 1992. The physics and
physiology of storage. In: Harris, P.M. (Ed.), The Potato Crop.
Chapman and Hall, London, UK.
[6] Liu, Q., Tarn, R., Lynch, D., Skjodt, N.M., 2007. Physicochemical
properties of dry matter and starch from potatoes grown in Canada.
Food Chemistry 105, 897–907.
[7] Abdel-Kader, Z. M., 1990. Studies on retention of some water-soluble
vitamins in potatoes and cow peas as affected by thermal processing and
storage. Die Nahrung 34 (10), 899–904.
[8] Augustin, J., Johnson, S.R., Teitzel, C., True, R.H., Hogar, J.M., Toma,
R.B., Shaw, R.L., Deutsch, R.M., 1978. Changes in the nutrient
composition of potato during home preparation: II. Vitamins. American
Potato Journal 55, 653–662.
[9] Dwelle, R., Stallknecht, G., 1978. Respiration and sugar content of
potato tubers as influenced by storage temperature. American Potato
Journal 55, 561–571.
[10] Toledo, A., Burlingame, B., 2006. Biodiversity and nutrition: a common
path toward global food security and sustainable development. Journal
of Food Composition and Analysis 19 (6–7), 477–483.
[11] Moreira R. G., Castell-Perez M. E., Barrufet M.A. Deep-fat frying:
fundamentals and applications, Aspen Publication, Inc, Gaithersburg,
1999, p.179-180.
[12] Bouchon P., Aguilera J. M., Pyle D.L. Structure oil-absorption
relationships during deep-fat frying.// Journal of Food Science, 68,
2003, pp. 2711–2716.
[13] Fan F P., Zhang M, Mujumdar A Innovation in Food Engineering,
Vacuum Frying Technology. New Techniques and Products, CRC Press,
2009, p. 411–435.
[14] Cui Z., Xu S., Sun W. Effect of microwave-vacuum drying on the
carotenoids retention of carrot slices and chlorophyll retention of
Chinese chive leaves. Drying Technology, 22 (3), 2004, pp. 563–565.
[15] Olsson, K., Svensson, R., & Roslund, C.-A. (2004). Tuber components
affecting acrylamide formation and colour in fried potato: variation by
variety, year, storage temperature and storage time. Journal of the
Science of Food Agriculture, 84, 447–458.
[16] Williams, J. S. E. (2005). Influence of variety and processing conditions
on acrylamide levels in fried potato crisps. Food Chemistry, 90, 875–
881.
[17] Matthaus, B., Haase, N. U., & Vosmann, K. (2004). Factors affecting
the concentration of acrylamide during deep-fat frying of potatoes.
European Journal of Lipid Science and Technology, 106, 793–801.
[18] Pedreschi, F., Moyano, P., Kaack, K., & Granby, K. (2005). Color
changes and acrylamide formation in fried potato slices. Food Research
International, 38, 1–9.
[19] NFCA (Norwegian Food Control Authority) (2002). Risk assessment of
acrylamide intake from foods with special emphasis on cancer risk.
Report from the Scientific Committee of the Norwegian Food Control
Authority, 6 June 2002. Available from http://www.snt.no/nytt/tema/
Akrylamid/acrylamide.pdf.
[20] Tareke, E., Rydberg, P., Karlsson, P., To ¨ rnqvist, M., & Eriksson, S.
(2000). Acrylamide—a cooking carcinogen? Chemical Research in
Toxicology, 13, 517–522.
[21] UKFSA (United Kingdom Food Standards Agency) (2002). Study
confirms acrylamide in foods. Available from http://www.food.gov.
uk/news/newsarchive/65268.
[22] WHO (World Health Organisation) (2002). Health Implications of
Acrylamide in Food. Report of a Joint FAO/WHO Consultation, 25–27
June 2002 (Geneva: WHO).
[23] Chemistry and Safety of acrylamide in Food. Ed. by M. Friedman and
D. Mottram, Advances in experimental medicine and biology, vol. 561,
Springer Science+Business Media Inc., USA, 2005, 477 p.
[24] http://www.food.gov.uk/multimedia/pdfs/acrylamide-furan-survey.pdf
Food Survey Information Sheet No 02/12 April 2012 A Rolling
Programme of Surveys on Process Contaminants in UK Retail Foods.
Acrylamide & Furan: survey 4.
[25] T. P. Coultate, Food: the chemistry of its components. Cambridge, UK,
RSC Paperbacks, 2002, pp. 213-217.
[26] E. Jansons, “Analītiskās ėīmijas teorētiskie pamati (Basics in Analytical
Chemistry),” R.: LU Akadēmiskais apgāds, 2006, 307 p.
[27] А.И. Ермаков, “Методы биохимического исследования растений,”
(Methods for biochemical testing of plants, A.I. Jermakova Ed.)
Ленинград, ВО «Агропромиздат», 1987, c. 112 – 113.
[28] Mottram, D. S., Wedzicha, B. L., & Dodson, A. T. (2002). Acrylamide
is formed in the Maillard reaction. Nature, 419, 448–449.
[29] Stadler, R. H., Blank, I., Varga, N., Robert, F., Hau, J., Guy, P. A., et al.
(2002). Acrylamide from Maillard reaction products. Nature, 419, 449–
450.
[30] Becalski, A., Lau, B. P.-Y., Lewis, D., & Seaman, S. W. (2003).
Acrylamide in foods: occurrence, sources, and modeling. Journal of
Agricultural and Food Chemistry, 51, 802–808.
[31] Gookmen V., Palazoglu T. K., Senyuva H. Z. Relation between the
acrylamide formation and time–temperature history of surface and core
regions of French fries.// Journal of Food Engineering 77 (2006) 972–
976.
[32] Murniece I., Kruma, Z., Skrabule I. Carotenoids and Colour before and
after Storage of Organically and Conventionally Cultivated Potato
Genotypes in Latvia WASET (2012): World Academy of Science,
Engineering and Technology, Vol. 67, p.815-819.</p>
@article{"International Journal of Biological, Life and Agricultural Sciences:56423", author = "Solvita Kampuse and Kristaps Siljanis and Tatjana Rakcejeva and Irisa Murniece", title = "The Suitability of Potato Cultivars in Production of Chips and Sticks by Using Microwave-Vacuum Drier", abstract = "The aim of present experiment was to evaluate the
influence of cultivar to quality parameters of dried potato chips and
sticks produced in microwave-vacuum drier. The potatoes before
drying were blanched in oil and water at 180ºC and at 85ºC
respectively. The moisture content, crispiness, the colour (CIE
L*a*b*), the content of ascorbic acid, total carotenoids and total fat
content of dried potato chips and sticks was determined The highest
ascorbic acid content, high content of carotenoids, low total fat
content, low acrylamide content and good crispiness (low breaking
force) especially for sticks was determined in the samples of Gundega
cultivar.
", keywords = "Potato, chips, sticks, vacuum-microwave, drying,
cultivar, blanching.", volume = "7", number = "7", pages = "544-6", }
