Effect of Different Temperatures of Hot Air Frying on Some Quality Properties of Potato Crisps (Chips)

Abstract

This research has been carried out at Food Science Department-Faculty of Agriculture-Damascus university and National Commission for Biotechnology Labs intended to study the effect of air frying temperature (165, 175, 185 °C), on some quality properties of potato chips, in addition to estimate the acrylamide content. Results showed that samples fried with hot air were superior to the control sample (traditional frying) with respect to the amount of absorbed oil and the amount of formed acrylamide. The results for the absorbed oil of samples fried with hot air (165, 175, 185 °C) were 1.45, 1.16, and 1.13% respectively, while in the control sample it was 32.21%. As for the amount of formed acrylamide, it reached 231.17, 208.91 and 251.89m g/kg, respectively, while the amount formed in the control sample was 895.32m g/kg. The results showed that temperature is one of the most important factors affecting air frying of potato chips, as the samples fried with hot air at a temperature of 175°C were distinguished from the rest of the studied samples in some of the sensory properties. the results were 7.7 and 8.8 for tests of overall acceptance and color  respectively For color indices, the degree of brightness L* reached 74.71, and the redness index. a* 3.99, yellowing index b* 25.03, while color degree ∆E was 14.87, and browning index BI was 43.87. Samples fried with hot air outperformed the control sample at all studied temperatures. The hot air frying method can be considered a safe and promising method from a health and industrial standpoint.