ACRYLAMIDE QUANTITATION OF LOCALLY AVAILABLE POTATO CHIPS IN CHATTOGRAM & DEVELOPMENT OF A POTATO CHIPS MANUFACTURING PROCEDURE TO REDUCE ACRYLAMIDE LEVEL

Abstract

This study has been conducted to quantify the Acrylamide level in the potato chips locally available in Chattogram, Bangladesh. Several markets were surveyed to enlist the available potato chips. Among them only domestic manufactured potato chips were selected as population. Sample size was determined five (5) for the population size of this study following codex guideline and samples were selected using simple random sampling method. Three samples from different production batch of each brand were collected and analyzed for Acrylamide. The average (647.17 μg kg-1) and highest (1523 μg kg-1) Acrylamide content in the analyzed samples were found very high in comparison with the Quantitation in other countries. Considering most of the precautions provided by FAO and other organizations to reduce Acrylamide formation, a manufacturing method of potato chips containing reduced Acrylamide was developed. Again the potato chips was analyzed for Acrylamide. The Acrylamide level of the chips was found below detection limit. The majority of the samples of available potato chips in Chattogram are found unsafe for large quantity consumption by all age group due to presence of higher level of Acrylamide. The outcome of this study strongly recommends conducting a large scale survey and analytical study to determine the Acrylamide level in other fried and over-baked starchy foods frequently consumed in Bangladesh as well as to follow the considerations during potato chips manufacturing to mitigate the risk of Acrylamide formation in potato chips.