Abstract
Processed potato products such as potato chips are widely consumed among vulnerable (children and teenager), therefore can be used as an ideal carrier for targeted nutrient’s delivery i.e. macronutrient calcium. The present study was carried out to standardize the process for development of calcium fortified potato chips through vacuum impregnation technique and to explore the acceptability of developed product through storage study of 3 months period at ambient storage conditions (~ 250 °C, 51% RH) in LDPE (low density polyethylene) packaging. Fortification of potato chips was done at 15 mm Hg vacuum pressure with GRAS fortificant of calcium (calcium chloride, E509) using different combinations of blanching time, vacuum time, and restoration time as per Box–Behnken design of response surface methodology. optimization was done on the basis of fortified calcium content as well as hardness of the end product. Results showed optimized process conditions (calcium chloride at 1.05% level, blanching for 1.69 min, vacuum exposure for 14.99 min, and rest time of 15.80 min) can fortify potato chips at 700 mg/100 g of calcium level with acceptable sensory attributes. The standardized product was also evaluated for its structural attributes through surface electron microscopy, flavor (umami) compounds along with shelf life. The developed fortified product has 4.5 and 7.1 times higher calcium content than its control and commercial counterparts respectively. Storage studies parameters (FFA value, PV value, sensory attributes and non enzymatic browning) showed that the fortified potato chips were acceptable up to 60 days of storage at ambient condition. Thus, calcium fortification through vacuum impregnation technique for a widely acceptable potato based snacks can be helpful in changing the perception of consumers for potato based snacks from the category of ‘Junk food to Healthy food’.
Similar content being viewed by others
References
Aguilera JM, Castro L, Cadoche L (2004) Structure property relationships in starch amorphous model. In: Proceedings of the 14th international drying symposium, Sao Paulo, Brazil, pp 1468–1472
Alzamora SM, Salvatori D, Tapia MS, Lopez-Malo A, Welti-Chanes J, Fito P (2005) Novel functional foods from vegetable matrices impregnated with biologically active compounds. J Food Eng 67:205–214
Andrzejewski D, Roach JAG, Gay M, Musser SM (2004) Analysis of coffee for the presence of acrylamide by LC/MS/MS. J Agric Food Chem 52:1996–2002
Anino SV, Salvatori DM, Alzamora SM (2006) Changes in calcium level and mechanical properties of apple tissue due to impregnation with calcium salts. Food Res Int 39(2):154–164
Aseidu-Larbi AB (2010) Production and storage of minimally processed chips from water yam. Kwame Nkrumah University of Science and Technology, Ghana
Bellary AN, Rastogi NK (2014) Effect of selected pre-treatments on impregnation of curcuminoids and their influence on physico-chemical properties of raw banana slices. Food Bioprocess Technol 7:2803–2812
Burlingame B, Mouille B, Charrondiere R (2009) Nutrients, bioactive non-nutrients and anti-nutrients in potatoes. J Food Compos Anal 22:494–502
Chang KLB, Wang JS, Sung WC (2014) Calcium salts reduce acrylamide formation and improve qualities of cookies. J Food Nutr Res 2(11):857–866. https://doi.org/10.12691/jfnr-2-11-16
Derossi A, Pilli DT, Severini C (2010) Reduction in pH of vegetables by vacuum impregnation: a study on pepper. J Food Eng 99:9–15
Erihemu Hironaka K, Koaze H, Oda Y, Shimada K (2015) Zinc enrichment of whole potato tuber by vacuum impregnation. J Food Sci Technol 52(4):2352–2358
Hironika H, Kikuchi M, Koaze H, Sato T, Kojima M, Yamamoto K, Yasuda K, Mori M, Tsuda S (2011) Ascorbic acid enrichment of whole potato tuber by vacuum impregnation. Food Chem 127:1114–1118
Joshi A, Rudra SG, Sagar VR, Raigond P, Dutt S, Singh B, Singh BP (2016) Development of low fat potato chips through microwave processing. J Food Sci Technol. https://doi.org/10.1007/s13197-016-2304-y
Konar N, Poyrazoglu ES, Artik N (2015) Influence of calcium fortification on physical and rheological properties of sucrosefree prebiotic milk chocolates containing inulin and maltitol. J Food Sci Technol 52(4):2033–2042
Kumar P, Pandey SK, Singh SV, Kumar D (2007) Irrigation requirements of chipping potato cultivars under West Central Indian plains. Potato J 34:193–198
Kumssa DB, Edward J, Joy M, Louise Ander E, Michael J, Watts Scott D, Young SW, Martin RB (2014) Dietary calcium and zinc deficiency risks are decreasing but remain prevalent. Sci Rep 5, Article number: 10974. https://doi.org/10.1038/srep10974
Larmond E (1977) Laboratory methods for sensory evaluation of foods. Canada Department of Agriculture Ottawa, Ottawa
Life Extension Update (2010) Insufficient calcium may link hypertension, osteoporosis. http://www.lifeextension.com/Newsletter/2010/6/Insufficient-Calcium-May-Link-Hypertension-Osteoporosis/Page-01
Luna-Guzman I, Barrett DM (2000) Comparison of calciumchloride and calcium lactate effectiveness in maintaining shelfstability and quality of fresh-cut cantaloupe. Postharvest Biol Technol 19:61–72
Marasca E, Greetham D, Herring SD, Fisk ID (2016) Impact of nitrogen flushing and oil choice on the progression of lipid oxidation in unwashed fried sliced potato crisps. Food Chem. https://doi.org/10.1016/j.foodchem.2015.11.136
Mujica-Paz H, Valdez-Fragoso A, Lopez-Malo A, Palou E, Welti-Chanes J (2003) Impregnation properties of some fruits at vacuum pressure. J Food Eng 56:307–314
Raghuramulu N, Nair KM, Kalyanasundaram S (2003) A manual of laboratory techniques, 2nd edn. National Institute of Nutrition, ICMR, Hyderabad
Raigond P, Singh B, Gupta VK, Singh BP (2014) Potato flavour: profiling of umami 5′-nucleotides from Indian potato cultivars. Ind J Plant Physiol 19(4):338–344
Raigond P, Singh B, Dhulia A, Chopra S, Dutt S (2015) Flavouring compounds in Indian potato snacks. J Food Sci Technol 52(12):8308–8314
Ranganna S (2007) Handbook of analysis and quality control for fruit and vegetable products, 2nd edn. Tata McGraw-Hill, New Delhi
Roach JA, Andrzejewskl D, Gay ML, Nortrup D, Musser SM (2003) Rugged LC-MS survey analysis for acrylamide in foods. J Agric Food Chem 51:7547–7554
Saftner RA, Bai J, Abbott JA, Lee YS (2003) Sanitary dips with calcium propionate, calcium chloride, or calcium amino acid chelates maintain quality and shelf stability of fresh-cut honeydew chunks. Postharvest Biol Technol 29:257–269
Salazara R, Arambula-Villaa G, Luna-Barcenasa G, Figueroa-Cardenasa JD, Azuarab E, Vazquez-Landaverdec PA (2014) Effect of added calcium hydroxide during corn nixtamalization on acrylamide content in tortilla chips. LWT Food Sci Technol 56:87–92
Singh B, Kaul HN, Ezekiel R (2004) Effect of Isopropyl-N (3-chlorophenyl) carbamate (CIPC) dusting on potatoes during nonrefrigerated storage: sprout suppression and residues. J Food Sci Technol 41:550–553
Singh BP, Rana RK, Govindakrishnan PM (2014) Vision 2050. Central Potato research Institute, Shimla, pp 16–17
Taniwaki M, Kohyama K (2012) Mechanical and acoustic evaluation of potato chip crispness using a versatile texture analyzer. J Food Eng 112:268–273
Tiwari P, Thakur M (2016) Vacuum impregnation: a novel non-thermal technique to improve food quality. Int J Curr Res Biosci Plant Biol 3(7):117–126
Van Loon WAM, Linssen JPH, Legger A, Posthumus MA, Voragen AGJ (2005) Process innovation and quality aspects of French fries. Food Chem 90(3):417–425
Verlinden BE, Yuksel D, Baheri M, De Baerdemaeker J, Van Dijk C (2000) Low temperature blanching effect on the changes in mechanical properties during subsequent cooking of three potato cultivars. Int J Food Sci Technol 35:331–340
www.lenntech.com/recommended-daily-intake.html (2015) Recommended daily intake of vitamins and minerals. Accessed 04 Mar 2015
Acknowledgement
The authors gratefully acknowledge the support provided by Dr. Brajesh Singh, Head Division of Food Science and Postharvest Technology (FS & PHT) ICAR-IARI, Shimla, Himachal Pradesh, India and Titen Biotech Limited, Delhi, India for providing fortificant.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Tiwari, P., Joshi, A., Varghese, E. et al. Process standardization and storability of calcium fortified potato chips through vacuum impregnation. J Food Sci Technol 55, 3221–3231 (2018). https://doi.org/10.1007/s13197-018-3254-3
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-018-3254-3