Reducing the Acrylamide Concentration in the Potato Chips Product by Using Sea Salt, Green Pepper and Thyme

Abstract

The study was conducted to show the effect of adding different percentages of Sea Salt solution and aqueous extracts of green pepper and thyme individually or in combination, it reduces the Acrylamide content in the potato chips product when exposed to high temperatures during processing, potato slices were treated by soaking before frying with C1 (0.1, 0.2, 0.3) % Sea Salt solution and the aqueous extract of Green Pepper C2 and thyme C3 in proportions (1, 2,3)% and a mixture of the three additives C4, the treatment C was left to be the control, High performance liquid chromatography technology (HPLC) was used to estimate the concentration of acrylamide in the treatments, sensory evaluation to the parameters of taste, color, odor, texture and general acceptance was conducted, the results showed a clear decrease in the acrylamide concentration in the potato chips treatments by increasing the concentration of the additives, C4 treatment with the synergistic action of Sea Salt, thyme and Green Pepper outperformed all other treatments in decreasing the acrylamide concentration, The results were descending C4 > C2- 3% C3- 3% > C1- 3% amounting to 0.013, 0.024, 0.034 and 0.084, respectively, compared to the control treatment 0.522, the results of sensory evaluation recorded the highest degree of receptivity to the treatments by increasing the percentage of additives, and the results were descending C4 > C3> C2 compared to the control treatment.