Acrylamide-Free Potato Chips
(English)Manuscript (preprint) (Refereed)
The aim of this work was to minimize the acrylamide (AA) formation in potato chips, by decreasing precursors such as free reducing sugars and asparagine, and by reducing the Maillard reaction. Blanching and pH change by immersion in 0.25% citric acid solution were used as pretreatments. Frying at atmospheric (AP) and reduced pressure (RP) at different temperatures (150°C, 160°C and 170°C) was also assayed. The pretreatments minimized the AA content in the potato chips fried at both AP and RP (at the three different temperatures). With AP frying, AA contents ranged between 5 to 29µgkg-1, and with RP frying, AA contents were below the limit of quantification (5µgkg-1), which can be considered as AA-free potato chips. Without pretreatments, the AA content was lower at RP frying (80-267µgkg-1) than at AP frying, (87-760µgkg-1). Frying temperature influenced the AA formation, with lower amounts found at 150°C than 170ºC. In a consumer test panel evaluation, the acceptability score (scale 1-7) was better for pretreated chips fried at RP than at AP; 3.3-3.5 and 2.1-2.9, respectively. According to our results, it is recommended to the industry (in the meantime until RP is readily available) to apply the pretreatments assayed in this study and to decrease frying t° between 160-170ºC at AP for minimizing the AA content of potato chips. Previous pilots scale runs must be done and the same for the improvement in a couple of sensory attributes.
Acrylamide, potato chips, pretreatments, atmospheric pressure frying, reduced pressure frying.
IdentifiersURN: urn:nbn:se:uu:diva-109750OAI: oai:DiVA.org:uu-109750DiVA: diva2:273818