Biotesting of vegetable snacks

Abstract

The results of testing vegetable snacks developed using a new technology using lactulose to add crunchiness to the product, without the use of oil, are presented. The results of biotesting of the new product were compared with potato chips prepared according to the traditional technology using oil. Biotesting of vegetable snacks was carried out using a Daphnia magna Straus test object at the age of 6-24 hours. The duration of the experiment was 96 hours and was carried out in each sample in three variations with different dilution ratios 1:10, 1:100, 1:1000. Based on the test results, for each analyzed sample of a given dilution, including the control one, the arithmetic mean of the surviving test organisms Daphnia magna Straus was calculated. The used biotesting technique is based on the determination of daphnia mortality under the influence of substances present in the studied water extract. As a result of the studies, it was found that in solutions of aqueous extract of vegetable snacks from beets and carrots, in the preparation technology of which lactulose and citric acid were used, the percentage of death of test organisms in samples with a dilution of 1:10 was 33.3% and 26.6 % respectively. In the aqueous extract of potato snacks prepared with lactulose in samples (1:10), the percentage of death of Daphnia magna Straus test organisms was 17.7%, and in similar samples of chips prepared using traditional technology, 46.6%. When the samples were diluted 1:100, the death of test organisms was significantly reduced in all samples. When the samples were diluted 1:1000, all Daphnia magna Straus test organisms survived. Thus, to conduct biotesting of vegetable snacks with Daphnia magna Straus, to obtain comparable results, it is sufficient to dilute the samples with cultivation water in a ratio of 1:10. According to the results of the biotesting of Daphnia magna Straus, it was proved that vegetable snacks prepared without the use of oil have less toxicity.