The effect of blanching process on acrylamide formation in potato crisps
Journal Title: International Journal of Farming and Allied Sciences - Year 2014, Vol 3, Issue 12
Abstract
Acrylamide, a probable carcinogen, is formed via the Maillard reaction between reducing sugars and the amino acid asparagines during heating of carbohydrate-rich foods. Potatoes contain high levels of these precursors, and thus potato crisps can contain high levels of acrylamide. In this study, the effect of blanching process on the concentration of acrylamide content was studied in potato crisps. Prior to frying, potato slices (Agria variety, diameter: 37 mm, width: 1.5 mm) were blanched for 3 min in hot water at 50°C, 70°C and 90°C and deep-fat fried for 5 min at 180 °C. Unblanched potatoe slices were considered as the control. Acrylamide content was determined by GC-ECD. Average acrylamide contents for control and blanched samples at 50°C, 70°C and 90°C were 1140, 880 , 625 and 455 µg/kg (ppb) after frying respectively. Results showed that blanching process caused significant decreases in acrylamide content of fried potato. It was more efficient at 90 °C for 3 min, with an average reduction of 60%. In conclusion, blanching was an efficient way to reduce acrylamide content in potato crisps.
Authors and Affiliations
Dorin Bakhtiary ,Simin Asadollahi and Seyed Ali Yasini Ardakani
Keywords
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