Acrylamide in potato crisp - the effect of raw material and processing
Publikasjonsdetaljer
Tidsskrift : Lebensmittel-Wissenschaft + Technologie , vol. 39 , p. 571–575–5 , 2006
Utgiver : Academic Press
Internasjonale standardnummer
:
Trykt
:
0023-6438
Elektronisk
:
1096-1127
Publikasjonstype : Vitenskapelig artikkel
Sak : 5
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Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no
Sammendrag
Reducing sugars and free amino acids were analysed in slices from three potato cultivars before and after blanching (0-3 min). The potato crisps were deep fried at 185 degrees C for different times (3-8.5 min), and analysed for the concentration of acrylamide (AA) and moisture. Potato cultivar and the temperature during processing were important parameters for AA formation in potato crisps. The amount increased with an increase in the processing time. Blanching before deep-frying reduced the concentration of free asparagine and reducing sugar in the raw material. We found no effect of blanching as pretreatment on the concentration of AA in the potato crisps. Any relationship was not detected between the levels of asparagine in the different cultivars, before and after blanching, and the formation of AA in the crisp products. However, it was shown that the content of reducing sugars determined the level of AA after frying. (C) 2005 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved. Reducing sugars and free amino acids were analysed in slices from three potato cultivars before and after blanching (0-3 min). The potato crisps were deep fried at 185ºC for different times (3-8.5 min), and analysed for the concentration of acrylamide and moisture. Potato cultivar and temperature during processing were important parameters for acrylamide formation in potato crisp. The amount increased with increasing processing time. Blanching before deep-frying reduced the concentration of free asparagine and reducing sugar in the raw material. We found no effect of blanching as pre-treatment on concentration of acrylamide in the potato crisps. There was not detected any relationship between the levels of asparagine in the different cultivars, before and after blanching, and the formation of acrylamide in the crisp products. However, it was shown that the content of reducing sugars determined the level of acrylamide after frying.