International Journal of Modern Science and Technology
International Journal of Modern Science and Technology, 1(6), 2016, Pages 224-229.
Optimization of Enzymatic Pretreatment and Frying Conditions for Acrylamide Mitigation in Fried Tapioca Chips
G. Baskar, S. Subanjalin Joy, R. Aiswarya
Department of Biotechnology, St. Joseph’s College of Engineering, Chennai – 600 119. India.
Asparaginase is the enzyme which will cleave amino group from asparagine and prevent the formation of acrylamide in fried foods. The mitigation of acrylamide formation in fried tapioca chips by using fungal asparaginase was studied in the present work. The small and uniform sized tapioca chips were soaked in asparaginase solution to mitigate the acrylamide formation during frying. The optimum conditions for maximum mitigation of acrylamide in fried tapioca chips were found to be 10min of soaking time, 2 U/g of asparaginase concentration in soaking solution, soaking at 60°C followed by frying at 180°C for 15 min. The fungal asparaginase was found to be effective in mitigation of acrylamide in tapioca fried chips.
Keywords: Asparaginase; Fried foods; Tapioca Chips; Acrylamide; Mitigation.
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