B.tech Food Technology (3rd Semester) Mini Project and PowerPint Presentation Identification, Causes and Solution of Chemical Process Found in potato Chips During Process

1. MINI PROJECT PRESENTATION
TOPIC-IDENTIFICATION,CAUSES AND SOLUTION OF
CHEMICAL PROBLEMS FOUND IN
POTATO CHIPS DURING PROCESSING
PRESENTED BY- ROLL NO.
NAME-TANIYA GHOSHAL 18/FT/05
SYED AQUIB HUSSAIN 18/FT/06
SWAPNAJIT PATI 18/FT/07
SWAGATA MAITY 18/FT/08
SUPRIYA DAS 18/FT/09
SUDHANSHU KUMAR 18/FT/10

2. INTRODUCTION
POTATO CHIPS
The potato chips form the largest snack food sector in all markets.Potato
chips are made from raw potatoes sliced from between 0.035 and 0.070
inches thick.
IDEAL QUALITY:
These cuts can be straight, grooved, crinkled, or flat surface. The most
important point is that slice surface should be uniform for all these cuts.
• These slices are washed with water to remove starch and eliminate
sticking, or can be blanched to reduce the level of reducing sugars to avoid
browning before frying.
• The critical parameters for the chipping potatoes are moisture, starch, and
sugar level.
• For a good potato chip, the dry matter should be ∼20–23%, giving a
specific gravity of 1.080–1.095.

3. COLOUR OF POTATO CHIPS
•In the case of potato chips, colour is an extremely important criterion that is strictly related to
consumer perception and has to be controlled during processing.
•Acrylamide, which is formed in potatoes during frying and is highly related to the colour of
potato chips, is suspected to have critical implications for human health, since it has recently
been found to be a carcinogen in rats.
•Potato chip colour is affected by the Maillard reaction, which depends on the content
of reducing sugars, amino acids, or proteins at the surface. It is also affected by the frying
temperature and time.
•Generally, potato tubers that contain more than 2 percent of reducing sugars are discarded for
frying, since they generate too dark a coloration.
• Research has demonstrated that 2.5–3 mg of reducing sugar per gram of potatoes should be
the maximum value accepted for potato chip preparation.
•The relationship between computer vision and sensory analysis for measuring colour of
commercial potato chips is investigated. Sensory evaluation of colour, which included ‘yellow
colour’, ‘burnt aspect’, ‘sugar coloured aspect’ and ‘transparency’,

4. OTHER FACTORS AND THEIR COMPOSITION
•After frying, before the product cools and the surface oil solidifies, the
chips receive an application of salts and or seasoning.
•Typical salt levels are from 1.5% to 2.5% and the seasoning levels range
from 4% to 8%.
•The typical potato chip has a fat content of 35–40% making it difficult for
most consumers to categorize it as a health snack.
•Fried foods are inherently unstable. Potato chips and similar products
have low moisture and low water activity throughout. When left in a
humid environment, they can pick up moisture from the vapour phase,
leaving a stale and uncrisp texture. Thus, it is typical to protect the potato
chips with packaging that impedes both moisture and oxygen
transmission.

5. Reactions responsible for chemical
problems
• The extent of deterioration of potato chips was correlated with the oxidation
indexes of frying oil. The rates of increase were higher for higher frying
temperature and longer process time, and correlated linearly with the
oxidation indexes of the frying oil at the moment that the chips were removed.
• Potato crisps are known to absorb high amounts of processing oil that may
undergo oxidation and hydrolysis during storage, depending on packaging and
storage temperature. These changes may, however, have profound effects and
impact negatively on product acceptability.

6. ENZYMATIC BROWNING
• Potato browning after the peeling and cutting is an undesirable alteration
and a primary limiting factor for potato commercialization.
• When potato is peeled or cut,their cells release some enzymes called
phenolase or polyphenol oxidase.These enzymes are highly reactive in
presence of oxygen.
• These phenolase and polyphenol oxidase catalyse the oxidation of
phenolic compounds.
• The product of oxidation is quinines which rapidly polymerize to form
Melanins.
• This melanin pigment is responsible for development of brown colour in
potato

7. MAILLARD BROWNING REACTION
It is also known as amino sugar browning.In this reaction,the amino
group of protein or peptide or amino acids reacts with glucosidic hydroxyl
group of a reducing sugar.This reaction is undesirable in potato chips as
they become brown in colour and thus,consumer acceptability is
reduced.

8. DESCRIPTION OF MAILLARD REACTION
It is also known as amino
sugar browning.
In this reaction,the amino
group of protein or peptide
or amino acids reacts with
glucosidic hydroxyl group of
a reducing sugar. This
reaction is undesirable in
potato chips as they
become brown in colour
and thus, consumer
acceptability is reduced.

9. FACTORS AFFECTING MAILLARD
BROWNING REACTION
1. pH:-
The initial pH of food is very important.Generally,Maillard browning reaction
increases with decreasing pH of food.
2. Temperature: -
The reaction rate increases 2-3 times with every 10 degree Celsius increase in
temperature .The effect of temperature is also dependent on composition.
3. Moisture Content :-
At high moisture level,the reaction rate is more due to more mobility. The rate
of Maillard reactions is maximal at intermediate water activities (0.4−0.8) due to
a dual effect of water. At high water activities, the mobility of reactants will also
be high, whereas at lower water activities reactants become more concentrated,
which will increase the rate until a certain point when the system becomes too
concentrated and limits diffusion of reactants. At glass transition temperature,
the reaction rate is very slow because of limited diffusivity.

10. 4. Types of Carbohydrate:-
The reaction rate is more in pentoses as compared to hexoses. Hexose sugars
reacts more rapidly than reducing disaccharide.
5. Types of Amino Acids:-
Among all amino acids, Lysine is the most reactive one.
6. Presence of Additives:-
Sulphur dioxide can reduce the Maillard browning reaction by reacting with
dicarbonyl compounds but
the drawback of use of SO2 is that it destroys the vitamin Thymine(B1) and
thereby reducing the nutritive value. So, it is not legally permitted.

11. ADVERSE EFFECT OF REACTION

12. CONTROLLING OF MAILLARD BROWNING
REACTION

13. CONCLUSION
Maillard reaction products have both positive and negative impacts on
health. Diverse MRPs act as antioxidants, bactericidal, antiallergenic,
antibrowning, prooxidants, and carcinogens. Most of these properties
depend on processing of food. High temperature heating makes some food
nutritious, whereas some of the foods lose their nutritional value. Many
strategies are employed in the food industries to reduce the production of
MRPs. For example, acrylamide has been classified as a probable carcinogen
to humans by the International Agency for Research on Cancer. During food
preparation at high temperature, acrylamides are formed in many types of
foods via Maillard reaction. To reduce the amount of acrylamide,
asparaginase has been successfully used in laboratory for potatoes and
cereals. It has also been reported that injection of CO2 during extrusion
process helps to reduce the level of acrylamide.

14. ACKNOWLEDGEMENT
I would like to express my special thanks of gratitude to
my teacher (Ms. Sumita Das) as well as our head of the
department (Mr. Gourab Chattopadhyay) who gave me the
golden opportunity to do this wonderful project on the topic
(Identification causes and solution of chemical problems found
in potato chips during processing),which also helped me in doing
a lot of research and I came to know so many new things.
Secondly, I would also like to thank my parents and friends
who help me a lot in finishing this project with in the limiting time.
Date : 01/11/2019
Thank you,
Swapnajit Pati
18/FT/07
(Food Technology, 2nd year)

15. REFERENCES
• https://www.hindawi.com/journals/ijfs/2015/52676
2/
• https://www.google.com/url?sa=t&source=web&rct
=j&url=https://pubs.acs.org/doi/full/10.1021/acs.jaf
c.7b00882&ved=2ahUKEwjtxq2k1cblAhUQ2o8KHSp
XCikQFjALegQIBhAC&usg=AOvVaw2gs0Y7LMsfzV2Hx
PGUKsZG&cshid=1572531184065
• https://en.wikipedia.org/wiki/Maillard_reaction
• https://www.scienceofcooking.com/maillard_reactio
n_effects.htm