| Summary: | 碩士 === 輔仁大學 === 食品科學系碩士班 === 103 === Acrylamide (AA) can be formed during high-temperature frying or baking of potato products in presence of both free asparagine and reducing sugars. AA is carcinogenic and neurotoxic. It is of our interest to use nanoencapsulated chitosan (NC) to inhibit the AA formation in fried potato ball during baking. Results of dynamic light scattering analysis showed that NC had a particle size ranging from 11.4 - 11.8 nm in diameter. NC were stable during storage at 4 or 25oC for 4 days. It was also found that NC remained stable after being heating to 160oC. Differential scanning calorimetry showed that NC had thermal stability for up to 160oC. Potato ball made from Russet potato was added NC and pre-fried at 180oC for 5 min to keep its shape in sphere. AA, 3-deoxyglucosone and browning intensity in fried potato ball increased with increases of baking time, however, the asparagine decreased during baking. Kinetic studies showed that the formation rate of AA in fried potato ball during baking at 180oC was 3.09×10-3 min-1 (R2 = 0.987) and that with adding 5% NC was decreased to 1.74×10-3 min-1 (R2 = 0.995), resulting to a 1.78-fold rate reduction. The formation rate of 3-deoxyglucosone in fried potato ball during baking at 180oC was 9.85×10-2 min-1 (R2 = 0.982) while that with adding NC was found to decrease to 8.98×10-2 min-1 (R2 = 0.967), accounting to a rate reduction of 1.1-fold. The formation rates of browning intensity in fried potato ball during baking at 180oC was 3.50×10-2 min-1 (R2 = 0.982) and that with adding the NC was enhanced to 4.13×10-2 min-1 (R2 = 0.967), leading to enhancement of browning rate by 1.18-fold. These results suggest that addition of NC in the fried potato ball during baking can effectively decrease the formation of toxic AA and promote the browning reaction
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