Evaluación del contenido de acrilamida en chips de papa (Solanum tuberosum L.) elaborados por fritura convencional y al vacío

Abstract

Frying is a cooking method that gives to food and specifically to potatoes certain unique characteristics of aroma, flavor and texture, as well as it destroys microorganisms and inactivates enzymes. However, at the domestic and agro-industrial level this process is carried out at temperatures over the 120 °C, which can lead to the formation of acrylamide, at levels that exceed the permissible limits for human consumption. Thus, the objective of this study was to determine the acrylamide content in seven potato varieties processed by conventional and vacuum frying method. This research was carried out at the Nutrition and Quality Department, of Santa Catalina Experimental Station, INIAP. Using the Doehler experience plan, the following time and temperature conditions were determined for conventional frying: Diacol Capiro, INIAP-Rubí, Superchola and INIAP-Victoria varieties (175°C, 2.75 min), Josefina and Natividad (162°C, 3.13 min) and INIAP-Libertad (175°C, 2.00 min). The vacuum frying method was performed 125 °C, for 6 min and 11.30 kPa. Acrylamide content varied depending on the potato variety and the frying conditions. In the varieties INIAP-Natividad and Superchola, processed by normal frying (162-175^oC), over-frying (188^oC) and under vacuum (125^oC), the acrylamide concentration did not exceed the detection limit. While in the varieties Diacol Capiro, INIAP-Josefina, INIAP-Rubí and INIAP-Victoria fried at 188 ^oC, the acrylamide content exceeded the detection limit (316.12 µg·kg^-1), with values ​​of 2412.60, 1107.20, 1114.89, 1684 µg·kg^-1, respectively. A high degree of correlation (0.79) was found between the percentage of sugars and the acrylamide content, but not between this parameter and the protein content.

Keywords: oxidation, vacuum frying, Doehler, detection.