Microscopic and Spectroscopic analysis of asparaginase treated fried tapioca chips

Abstract

The effect of mitigation of acrylamide by using fungal asparaginase on physicochemical characteristics of fried tapioca chips on was studied in the present work. The small and uniform sized tapioca chips were soaked in asparaginase solution to mitigate the acrylamide formation during frying. The presence of residual acrylamide in fried cassava chips with and without fungal asparaginase treatment was analyzed using LC-MS and FT-IR. Acrylamide content is fried chips was estimated using liquid chromatography with mass spectroscopy with a retention time of 13.32 min in chromatogram. The FTIR spectrum analysis proved that the asparaginase treated samples were found to have low acrylamide content and reduction in other toxic impurities. The SEM results revealed that the formation of aggregates was less in asparaginase treated fried tapioca chips and the surface becomes microgranular structure. Thus the asparaginase pretreatment tapioca chips slices has changed the physicochemical characteristics of fried chips and makes the tapioca chips are more porous and crispy for human consumption.