Mitigación de la formación de acrilamida en papas fritas tipo chips mediante la adición de antioxidantes fenólicos de Inca muña (Clinopodium bolivianum)

The aim of this study was to evaluate the influence of Inca muña phenolic antioxidants in the reduction of acrylamide (AA) in potato chips. The potatoes were cut into 2 mm thick slices, the addition of antioxidants was evaluated by immersion at atmospheric pressure and by vacuum impregnation (VI) at 80 kPa for 10 min. In both cases, two antioxidant concentrations were used (1 and 2 mg Gallic acid equivalents (GAE) mL-1) and times of 15, 30, 60 and 120 s. The greatest reduction of AA was obtained by VI with 1 mg GAE mL-1 for 120 s (67.4%) and 2 mg GAE mL-1 for 15 s (59.3%); while immersion at ...

Texto completo