Optimization of Process Parameters Affecting Glycoalkaloids in Potato Chips Using the Taguchi Method

Abstract

This study presents the experimental and statistical examination of different process applications in the production process of the glycoalkaloid level in potato chips to which consumers are exposed. In the first stage, slice washing temperature (swt), frying temperature (ftemp) and frying time (ft) were determined as factors that could affect the glycoalkaloid level. Considering industrial applications, three different slice washing temperatures (25, 55 and 85 °C), frying temperatures (180, 185 and 190 °C) and frying times (165, 185 and 205 s) were evaluated for the study. The L₉ orthogonal array of the Taguchi method, which has been successfully applied in the analysis of multiple parameters, was used as the experimental design. Examining the S/N (signal/noise) ratios, the optimum process parameters for minimum content of α-solanine (As) were obtained as 25 °C swt, 190 °C ftemp and 165 s ft. The optimum process parameters were determined for minimum content of α-chaconine (Ac) as 55 °C swt, 190 °C ftemp and 165 s ft. In the analysis results, as swt decreased, ftemp increased, and ft was shortened; the glycoalkaloid ratio in the chips decreased. Analysis of variance results showed the most effective process parameter was the frying time for α-solanine and α-chaconine with 68.2% and 76.5%, respectively. Then comes ftemp with an effectiveness rate of 17.35% and 16.77%. In addition, the regression model developed to estimate the output parameters (As and Ac) yielded successful results with high determination coefficients (R²) of 90.6% and 92.5%.