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Abstract
The objective of the present study was undertaken to investigate the effects of pre-frying treatments on acrylamide reduction in potato and sweet potato chips, and to investigate the biological effects of acrylamide. The chemical composition of potato (Solanum tuberosum L.) and sweet potato (Ipomoea batatas L. lam) were studied. The proximate analysis was found to be 81.3%, 74.1% and 77.4% moisture; 2.75%, 3.24% and 1.95% crude fiber; 1.6%, 1.73% and 1.83% total lipid; 11.73%, 12.54% and 12.2% crude protein; 81.27%, 78.86% and 79.75% total carbohydrate and 5.13%, 6.58% and 5.83% ash for potato and sweet potato, respectively. It was found that the highest acrylamide content for local marketing chips was 4549.1 og/kg. While, the lowest acrylamide content of potato chips for soaked in NaCl 5% and fried in sunflower containing rosemary 0.5% at 175{u00B0}C was 121.0 og/kg. The highest acrylamide content of white sweet potato chips for blanched at 100{u00B0}C/25 min and dried at 200{u00B0}C/30 min was 1769.0 og/kg. While, the lowest acrylamide content of white sweet potato chips for soaked in NaCl 5% and fried in sunflower containing rosemary 0.5% at 175{u00B0}C was 216.5 og/kg. Also, the highest acrylamide content of orange sweet potato chips for control was 2256.9 og/kg. While, the lowest acrylamide content of orange sweet potato chips for soaked in NaCl 5% and fried in sunflower containing rosemary 0.5% at 175{u00B0}C was 198.7 og/kg. The HMF concentration of potato chips in all treatments was not detected. The highest HMF concentration of white sweet potato chips for blanched at 90{u00B0}C/1 min and soaked in 1.0 % citric acid and fried in blend oil at 170{u00B0}C was 31.5 mg/kg. Also, the highest HMF concentration of orange sweet potato chips for blanched at 90{u00B0}C/1 min and soaked in 1.0 % citric acid and fried in blend oil at 170{u00B0}C was 122.9 mg/kg.