A Protein α-Amylase Inhibitor from Withania Somnifera and its Role in Overall Quality and Nutritional Value Improvement of Potato Chips during Processing
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Cold storage and processing increase the reducing sugar level in potato (Solanum tuberosum L.) which is responsible for browning and acrylamide formation that adversely affect sensory and nutrient quality of chips. Effect of α-amylase inhibitor from Withania somnifera (WSAI) treatment on the overall quality improvement of potato chips during processing was studied. WSAI treatment to potato slices at 200 ppm for 30 min was found to reduce browning (60%), residual amylase, and polyphenol oxidase activities (~ 40%) and reduce sugar level by 25%, respectively, over control. Color match analysis indicated an improvement in whiteness and brightness indices and a significant reduction in yellowness index of potato chips. The treatment proved to be superior over blanching and reduction in acrylamide generation during frying was which also observed in chips treated with it. Furthermore, our results were comparable to that of treatment with α-amylase inhibitor of Triticum aestivum and better than synthetic inhibitor, acarbose.
Keywordsα-amylase inhibitor Reducing sugars Sensory and nutrient quality Browning of potato Acrylamide
Conceived and designed the experiments: VLM, PKP, and APG
Experimental work: SSK
Data analysis and preparation of the manuscript: SSK, VLM, PKP, and APG
One of the authors (SSK) acknowledges the fellowship awarded by the Department of Science and Technology, New Delhi, under its DST-INSPIRE (Innovation in Science Pursuit for Inspired Research) Fellowship program. Financial support from the RGSTC, Mumbai ((RGSTC/File 2018/DPP-184/CR-23) to VLM,APG and PKP and UGC-BSR Mid-Career Grant (F.1 9-205/201 7(BSR)) to VLM are gratefully acknowledged. Financial support from the UGC and Department of Sciences and Technology, New Delhi, for strengthening the research facilities in the School of Life Sciences, KBCNMU, Jalgaon, under SAP–DRS (F.4-23/2015/DRS-II [SAPII]) and FIST (SR/FST/LSI-433/2010) programs, respectively, are also gratefully acknowledged.
Compliance with Ethical Standards
Conflict of Interest
The authors declare that they have no conflict of interest.
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