Effects of Pulsed Electric Field on Kettle Fried Sweet Potato Chips
Faculty Mentor Information
Dr. Owen McDougal (Mentor), Boise State University
Abstract
Pulsed Electric Field (PEF) is gaining popularity in the food industry because of its many health and industrial processing benefits. Covington sweet potatoes were washed, sent through a pulsed electric field at the varying levels of 1.5 kJ/kg and 3 kJ/kg and fried kettle style against a control. When PEF was applied to the potatoes, the intake of oil decreased within the chips across all samples and there was a decrease in frying time against the control, meaning less oil usage. Acrylamide, a suspected carcinogen that is formed during cooking in a process known as the Maillard reaction, was analyzed as well as the precursors: reducing sugars and free amino acids (e.g. Asn). Overall, the higher the Pulsed Electric Field applied, the greater the decrease in acrylamide for the samples with the strongest specific energy causing a 26% decrease compared to the control. Using Pulsed Electric Field on sweet potato chips leads to a healthier chip that is more cost effective for the food industry.
Effects of Pulsed Electric Field on Kettle Fried Sweet Potato Chips
Pulsed Electric Field (PEF) is gaining popularity in the food industry because of its many health and industrial processing benefits. Covington sweet potatoes were washed, sent through a pulsed electric field at the varying levels of 1.5 kJ/kg and 3 kJ/kg and fried kettle style against a control. When PEF was applied to the potatoes, the intake of oil decreased within the chips across all samples and there was a decrease in frying time against the control, meaning less oil usage. Acrylamide, a suspected carcinogen that is formed during cooking in a process known as the Maillard reaction, was analyzed as well as the precursors: reducing sugars and free amino acids (e.g. Asn). Overall, the higher the Pulsed Electric Field applied, the greater the decrease in acrylamide for the samples with the strongest specific energy causing a 26% decrease compared to the control. Using Pulsed Electric Field on sweet potato chips leads to a healthier chip that is more cost effective for the food industry.