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Effective ways of decreasing acrylamide content in potato crisps during processing.
J Agric Food Chem. 2004 Nov 17; 52(23):7011-6.JA

Abstract

The aim of this work was to examine the effect of blanching or soaking in different acid solutions on the acrylamide content in potato crisps. Furthermore, the effects of a shorter frying time and a lower frying temperature combined with a postdrying were investigated. Soaking or blanching of potato slices in acidic solutions decreased the pH of potato juice and increased the extraction of amino acids and sugars. Potato crisps obtained after such pretreatments were characterized by lower acrylamide content. The most effective extraction of free amino acids and sugars as well as the largest decrease of acrylamide content (90%) in crisps was obtained when potato slices were soaked in acetic acid solution for 60 min at 20 degrees C. Shorter frying time followed by postdrying resulted in low-moisture potato crisps. Furthermore, the postdrying treatment gave a decreases in acrylamide content of approximately 70% when potato slices were fried at 185 degrees C and approximately 80% when potato slices were fried at 160 degrees C. Effective ways of decreasing acrylamide content in crisps production have been found. Crisps with low acrylamide content and good sensory quality can be obtained either by blanching in acetic acid as pretreatment or by a short frying followed by postdrying.

Authors+Show Affiliations

Department of Food Storage and Technology, Faculty of Food Sciences, Agricultural University of Wroclaw, ul. C.K. Norwida 25, 50-375 Wroclaw, Poland. kita@wnoz.ar.wroc.plNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

15537311

Citation

Kita, Agnieszka, et al. "Effective Ways of Decreasing Acrylamide Content in Potato Crisps During Processing." Journal of Agricultural and Food Chemistry, vol. 52, no. 23, 2004, pp. 7011-6.
Kita A, Bråthen E, Knutsen SH, et al. Effective ways of decreasing acrylamide content in potato crisps during processing. J Agric Food Chem. 2004;52(23):7011-6.
Kita, A., Bråthen, E., Knutsen, S. H., & Wicklund, T. (2004). Effective ways of decreasing acrylamide content in potato crisps during processing. Journal of Agricultural and Food Chemistry, 52(23), 7011-6.
Kita A, et al. Effective Ways of Decreasing Acrylamide Content in Potato Crisps During Processing. J Agric Food Chem. 2004 Nov 17;52(23):7011-6. PubMed PMID: 15537311.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effective ways of decreasing acrylamide content in potato crisps during processing. AU - Kita,Agnieszka, AU - Bråthen,Erland, AU - Knutsen,Svein Halvor, AU - Wicklund,Trude, PY - 2004/11/13/pubmed PY - 2004/12/21/medline PY - 2004/11/13/entrez SP - 7011 EP - 6 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 52 IS - 23 N2 - The aim of this work was to examine the effect of blanching or soaking in different acid solutions on the acrylamide content in potato crisps. Furthermore, the effects of a shorter frying time and a lower frying temperature combined with a postdrying were investigated. Soaking or blanching of potato slices in acidic solutions decreased the pH of potato juice and increased the extraction of amino acids and sugars. Potato crisps obtained after such pretreatments were characterized by lower acrylamide content. The most effective extraction of free amino acids and sugars as well as the largest decrease of acrylamide content (90%) in crisps was obtained when potato slices were soaked in acetic acid solution for 60 min at 20 degrees C. Shorter frying time followed by postdrying resulted in low-moisture potato crisps. Furthermore, the postdrying treatment gave a decreases in acrylamide content of approximately 70% when potato slices were fried at 185 degrees C and approximately 80% when potato slices were fried at 160 degrees C. Effective ways of decreasing acrylamide content in crisps production have been found. Crisps with low acrylamide content and good sensory quality can be obtained either by blanching in acetic acid as pretreatment or by a short frying followed by postdrying. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15537311/Effective_ways_of_decreasing_acrylamide_content_in_potato_crisps_during_processing_ L2 - https://doi.org/10.1021/jf049269i DB - PRIME DP - Unbound Medicine ER -