REDUCTION OF ACRYL AMIDE IN POTATO CHIPS USING LOCAL ISOLATE OF LACTOBACILLUS FERMENTUM NH91 MT 997784

Abstract

A local isolate of Lactobacillus fermentum NH91 MT997784 was used in fermentation of blanched and un blanched potato slices to reduce the acrylamide content of potato chips. The results revealed that addition of 1×109 CFU/ml of this isolate to potato slices for 60, 90 and 120 min of fermentation at 37oC were led to reduce pH from 6.57 to 4.72 in un blanched potato and from 6.5 to 4.62 in blanched potato, while the acryl amide were reduced to 88.18% and 90.68% in un blanched and blanched potato chips respectively after 120 min of fermentation. The reduction of glucose, fructose and sucrose in un blanched and blanched potato were increased from 55% to 82%, 45% to 77% and from 30% to 87%, respectively during the fermentation periods from 60 to 120 minutes, respectively for unblanched potato and for blanched potato the reduction were increased from 73% to 85%, 59 to 79% and from 37 to 71%, respectively, during the fermentation periods from 60 to 120 minutes. The results revealed that there was an increase in the level of amino acids in blanched and un blanched potato chips with about 6-12% in each of the asparagine and glutamine and more than that in both of aspartic and the glutamic acid, after one hour of fermentation with Lactobacillus fermentum NH91 MT997784. Significant changes in the level of amino acids were also observed in blanched and un blanched potato chips after 90-120 minutes of fermentation compared to beginning of the fermentation. All amino acids were decreased during the last period of fermentation. The level of amino acids in the blanched potato chips was lower compared to its level in un blanched potatoes.