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Quality characteristics, antioxidant activity, and acrylamide content of lotus root chips prepared using different processing methods

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Abstract

Lotus root chips were prepared using five different methods (freeze-drying, microwaving, air-frying, oil-frying, and oven-baking), and their quality characteristics, bioactive substance content, and antioxidant activity were determined. The amount of acrylamide generated during manufacturing was determined. The proximate content of the chips varied depending on the manufacturing method. Based on color determination, lightness was highest in freeze-dried chips and lowest in oven-baked chips. Oil-fried chips had the highest redness, yellowness, and browning index. The total polyphenol, flavonoid content, and antioxidant activities were the highest in freeze-dried chips and the lowest in oven-baked chips. Air-fried chips had the highest (746.92 µg/g) acrylamide content, while freeze-dried chips had the lowest (1.82 µg/g). Compared to other methods, freeze-drying retained the maximum bioactive compound content and antioxidant activity, leading to the lowest acrylamide formation. These findings highlight a suitable method and provide basic data for future lotus root chip manufacturing.

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Acknowledgements

This study was supported by the Basic Science Research Program of the National Research Foundation of Korea (Grant No. NRF-2021R1F1A1060605).

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  1. School of Wellness Industry Convergence, Major in Food & Nutrition, Hankyong National University, 327 Chungang-Ro, Anseong-Si, Gyeonggi-Do, 17579, Republic of Korea

    Eun-Sun Hwang & SiA Lee

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  1. Eun-Sun Hwang
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Hwang, ES., Lee, S. Quality characteristics, antioxidant activity, and acrylamide content of lotus root chips prepared using different processing methods. Food Sci Biotechnol 33, 1371–1379 (2024). https://doi.org/10.1007/s10068-023-01448-1

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