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Quality characteristics, antioxidant activity, and acrylamide content of lotus root chips prepared using different
1School of Wellness Industry Convergence, Major in Food & Nutrition, Hankyong National University, 327 Chungang-Ro, Anseong-Si, Gyeonggi-Do 17579 Republic of Korea.
Food Science and Biotechnology
|September 26, 2024
Summary
Freeze-drying is the best method for making lotus root chips, preserving nutrients and antioxidants while minimizing harmful acrylamide formation. Other methods like air-frying result in significantly higher acrylamide levels.
Area of Science:
- Food Science
- Nutritional Biochemistry
- Food Processing Technology
Background:
- Lotus root chips are a popular snack, but processing methods can affect their nutritional value and safety.
- Acrylamide, a potential carcinogen, can form during high-temperature cooking of starchy foods.
- Understanding the impact of different manufacturing techniques is crucial for producing healthier snacks.
Purpose of the Study:
- To evaluate the quality characteristics, bioactive compound content, and antioxidant activity of lotus root chips produced by five different methods.
- To quantify acrylamide formation across these manufacturing processes.
- To identify an optimal method for lotus root chip production.
Main Methods:
- Lotus root chips were prepared using freeze-drying, microwaving, air-frying, oil-frying, and oven-baking.
- Quality attributes (color, proximate content) were analyzed.
- Bioactive compounds (polyphenols, flavonoids) and antioxidant activity were measured.
- Acrylamide levels were determined using analytical techniques.
Main Results:
- Freeze-dried chips exhibited the highest lightness, polyphenol, flavonoid content, and antioxidant activity.
- Oil-fried chips showed the highest redness, yellowness, and browning index.
- Air-fried chips contained the highest amount of acrylamide (746.92 µg/g), while freeze-dried chips had the lowest (1.82 µg/g).
Conclusions:
- Freeze-drying is superior for retaining bioactive compounds and antioxidant capacity in lotus root chips.
- Freeze-drying significantly minimizes acrylamide formation compared to other methods.
- This study provides essential data for developing healthier, high-quality lotus root chip manufacturing processes.
