Publications by authors named "Anupama Bose"

Unlabelled: There is a pertinent need to develop a rapid and accurate methodology for the detection of the onset and the progression of rancidity in the most popular savory product worldwide, . fried potato crisps for food safety and health concerns. Rancidity in the fried crisps-one set prepared using C18:2-lean deodorized virgin coconut oil under modified deep frying conditions (140 °C, 5 min),-and another set deep fried (170 °C, 3 min) in C18:2-rich oil (simulating commercial frying conditions) was determined by 'rancidity indices' generated (using Mahalanobis distance) from the data obtained by MO-based electronic nose analysis of hexanal (in Likens-Nickerson extract of volatiles from potato crisps), the most prominent rancidity marker, using screened sensors calibrated with standard hexanal, and classified using support vector machine.

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Unlabelled: Presence of toxic compounds such as acrylamide and 2,4-decadienal in fried products are dependent on frying temperature and time and the frying oil. Combination treatments such as aqueous pre-treatments of potato slices prior to frying; addition of L-proline to pre-treated samples; moisture reduction of samples pre-frying, replacement of refined soybean oil by deodorized-virgin-coconut oil (DVCO) as frying medium; and modification of frying time-temperature regime, were implemented to mitigate acrylamide and 2,4-decadienal in fried potato-crips, concomitantly enhancing their organoleptic quality. Based on similarity values of % acrylamide mitigation, experimental conditions were classified into four main clusters and the optimized conditions of the combination treatments obtained by central composite rotatable design were: blanching at 70 °C for 20 min; addition of 2% L-proline to pre-treated potato slices; and deep-frying in DVCO under modified frying conditions (140 °C, 5 min) successfully alleviated acrylamide (~ 99%) (confirmed by HR-MS and quantified by RP-HPLC) and 2,4-decadienal (quantified by RP-HPLC) in the fried potato-crisps, improving them sensorically.

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Our previous investigation had established 4.2 kGy to be the appropriate dosage of gamma irradiation for removal of obnoxious rancid-acid-odor of virgin coconut oil (VCO) on the basis of sensory and electronic nose (e nose) studies. This study endeavored to revalidate the sensory data employing fuzzy logic analysis.

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