Acrylamide content and color development in fried potato strips

F. Pedreschi, K. Kaack, Kit Granby

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

Acrylamide formation and changes in color of fried potato strips was investigated in relation to frying temperature and three treatments before frying. Potato strips (0.8 x 0.8 x 5 cm) of Bintje variety were fried at 150, 170 and 190 degrees C until reaching moisture contents of similar to 40 g water/100 g (total basis). Prior to frying, potato strips were treated in one of the following ways: (i) immersed in distilled water for 0 min (control), 60 min and 120 min; (ii) blanched in hot water at six different time-temperature combinations (50 degrees C for 40 and 80 min; 70 degrees C for 10 and 45 min; 90 degrees C for 3 and 10 min); (iii) immersed in a citric acid solution of 10 g/L for an hour; (iv) immersed in a sodium pyrophosphate solution of 10 g/L for an hour. Acrylamide content and color was determined in the potato strips after frying. Immersed strips in water for 120 min showed a reduction of acrylamide formation of 33%, 21% and 27% at 150, 170 and 190 T, respectively, when they were compared against the control. Potato strips blanched at 50 T for 80 min had the lowest acrylamide content when compared against strips blanched at different conditions and fried at the same temperature (13 5, 327 and 564 mu m acrylamide/kg for 150, 170 and 190 degrees C, respectively). Potato strip immersion in citric acid solution of 10 g/L reduced much more the acrylamide formation after frying than the strip immersion in sodium pyrophosphate solution of 10 g/L (53% vs. 17%, respectively, average values for the three temperatures tested). Acrylamide formation decreased dramatically as the frying temperature decreased from 190 to 150 degrees C for all the pre-treatments tested. Color represented by the parameters L* and a* showed high correlations (r(2) of 0.79 and 0.83, respectively) with French fry acrylamide content.
Original languageEnglish
JournalFood Research International
Volume39
Issue number1
Pages (from-to)40-46
ISSN0963-9969
Publication statusPublished - 2006

Keywords

  • immersing
  • frying
  • color
  • potato strips
  • acrylamide
  • blanching

Cite this

Pedreschi, F. ; Kaack, K. ; Granby, Kit. / Acrylamide content and color development in fried potato strips. In: Food Research International. 2006 ; Vol. 39, No. 1. pp. 40-46.
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Acrylamide content and color development in fried potato strips. / Pedreschi, F.; Kaack, K.; Granby, Kit.

In: Food Research International, Vol. 39, No. 1, 2006, p. 40-46.

Research output: Contribution to journalJournal articleResearchpeer-review

TY - JOUR

T1 - Acrylamide content and color development in fried potato strips

AU - Pedreschi, F.

AU - Kaack, K.

AU - Granby, Kit

PY - 2006

Y1 - 2006

N2 - Acrylamide formation and changes in color of fried potato strips was investigated in relation to frying temperature and three treatments before frying. Potato strips (0.8 x 0.8 x 5 cm) of Bintje variety were fried at 150, 170 and 190 degrees C until reaching moisture contents of similar to 40 g water/100 g (total basis). Prior to frying, potato strips were treated in one of the following ways: (i) immersed in distilled water for 0 min (control), 60 min and 120 min; (ii) blanched in hot water at six different time-temperature combinations (50 degrees C for 40 and 80 min; 70 degrees C for 10 and 45 min; 90 degrees C for 3 and 10 min); (iii) immersed in a citric acid solution of 10 g/L for an hour; (iv) immersed in a sodium pyrophosphate solution of 10 g/L for an hour. Acrylamide content and color was determined in the potato strips after frying. Immersed strips in water for 120 min showed a reduction of acrylamide formation of 33%, 21% and 27% at 150, 170 and 190 T, respectively, when they were compared against the control. Potato strips blanched at 50 T for 80 min had the lowest acrylamide content when compared against strips blanched at different conditions and fried at the same temperature (13 5, 327 and 564 mu m acrylamide/kg for 150, 170 and 190 degrees C, respectively). Potato strip immersion in citric acid solution of 10 g/L reduced much more the acrylamide formation after frying than the strip immersion in sodium pyrophosphate solution of 10 g/L (53% vs. 17%, respectively, average values for the three temperatures tested). Acrylamide formation decreased dramatically as the frying temperature decreased from 190 to 150 degrees C for all the pre-treatments tested. Color represented by the parameters L* and a* showed high correlations (r(2) of 0.79 and 0.83, respectively) with French fry acrylamide content.

AB - Acrylamide formation and changes in color of fried potato strips was investigated in relation to frying temperature and three treatments before frying. Potato strips (0.8 x 0.8 x 5 cm) of Bintje variety were fried at 150, 170 and 190 degrees C until reaching moisture contents of similar to 40 g water/100 g (total basis). Prior to frying, potato strips were treated in one of the following ways: (i) immersed in distilled water for 0 min (control), 60 min and 120 min; (ii) blanched in hot water at six different time-temperature combinations (50 degrees C for 40 and 80 min; 70 degrees C for 10 and 45 min; 90 degrees C for 3 and 10 min); (iii) immersed in a citric acid solution of 10 g/L for an hour; (iv) immersed in a sodium pyrophosphate solution of 10 g/L for an hour. Acrylamide content and color was determined in the potato strips after frying. Immersed strips in water for 120 min showed a reduction of acrylamide formation of 33%, 21% and 27% at 150, 170 and 190 T, respectively, when they were compared against the control. Potato strips blanched at 50 T for 80 min had the lowest acrylamide content when compared against strips blanched at different conditions and fried at the same temperature (13 5, 327 and 564 mu m acrylamide/kg for 150, 170 and 190 degrees C, respectively). Potato strip immersion in citric acid solution of 10 g/L reduced much more the acrylamide formation after frying than the strip immersion in sodium pyrophosphate solution of 10 g/L (53% vs. 17%, respectively, average values for the three temperatures tested). Acrylamide formation decreased dramatically as the frying temperature decreased from 190 to 150 degrees C for all the pre-treatments tested. Color represented by the parameters L* and a* showed high correlations (r(2) of 0.79 and 0.83, respectively) with French fry acrylamide content.

KW - immersing

KW - frying

KW - color

KW - potato strips

KW - acrylamide

KW - blanching

M3 - Journal article

VL - 39

SP - 40

EP - 46

JO - Food Research International

JF - Food Research International

SN - 0963-9969

IS - 1

ER -