Reducing acrylamide in fried potato pancake using baker’s yeast, lactobacilli and microalgae

Abstract

In preparation of fried potato pancake, dough was fermented with six strains of lactic acid bacteria (Lactobacillus plantarum, Lactobacillus delbrueckii, Lactobacillus helveticus, Lactobacillus acidophilus, Lactobacillus reuteri and Lactobacillus casei; 108 cfu/g dough), baker’s yeast (2.6x107−7.8x107 cfu/g dough), and also treated with inactivated microalgae powder (Dunaliella salina; 0.01 g/g dough) as an additive, in combination or not. After treatment, texture and colour attributes of fried potato pancakes were determined. After fermentation for 2 h, baker’s yeast reduced 85% of acrylamide (AA). L. acidophilus was the most efficient bacterial strain under study and reduced 60% AA, and similar results were obtained with microalgae. Compared to the control, AA was eliminated when microalgae were combined with either yeast or lactic acid bacteria, and the resulting fried potato pancake was lighter in colour and had a softer texture when fermented with lactic acid bacteria or yeast.