Heat toxicant contaminant mitigation in potato chips

Maria Mariotti, Pablo Cortes, Arvid Fromberg, Anette Bysted, Franco Pedreschi, Kit Granby

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

Heating foods immersed in oil during frying provides many attractive sensorial attributes including taste, flavor and color. However, some toxic compounds formed during frying of potatoes such as furan and acrylamide may constitute an increased cancer risk for consumers. The objective of this work was to mitigate the furan and acrylamide formation in potato chips without increasing their oil uptake by optimizing the blanching treatment before final frying. Potato slices were blanched in order to simultaneously leach out ascorbic acid and reducing sugars, the most important precursors of furan and acrylamide generation in thermally treated starchy foods. A central composite design was implemented to optimize the temperature-time blanching conditions under which furan, acrylamide and oil content in potato chips were minimized. The optimum blanching conditions were 64 degrees C and 17 min in which significant reductions of furan, acrylamide and oil content (91%, 54% and 19% respectively) were reached. (C) 2014 Elsevier Ltd. All rights reserved.
Original languageEnglish
JournalLebensmittel - Wissenschaft und Technologie
Volume60
Issue number2
Pages (from-to)860-866
Number of pages7
ISSN0023-6438
DOIs
Publication statusPublished - 2015

Keywords

  • Furan
  • Acrylamide
  • Precursors
  • Oil uptake
  • Blanching

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