Evaluation of the Maillard reaction in potato crisps by acrylamide, antioxidant capacity and color

This study aimed at examining potential risks and benefits associated with the frying process for potato crisps. The effects of reducing sugars, frying temperature and time on acrylamide and total antioxidant capacity (TAC) of potato crisps were studied. TAC of potato crisps ranged between 13 and 68 mmol Trolox Eq./kg, depending on the sugar concentration and frying conditions. Acrylamide and TAC variables correlated very well for potato crisps (r = 0.8322). There was also close linear correlation between CIE (Commission Internationale de l’Eclairage) a* and TAC values of potato crisps fried at different time–temperature conditions with different initial sugar concentrations. Similar to the CIE a*, the total color difference (ΔE) also showed a high correlation with acrylamide (r = 0.7870) and TAC (r = 0.7678). Acrylamide and TAC of potato crisps appeared less sensitive to a variation in lightness (L*) having correlation coefficients of 0.7302 and 0.7630, respectively. On the other hand, CIE b* values had lack of correlation with acrylamide (r = 0.2612) and TAC (r = 0.3503) of potato crisps.