Acrylamide in crisps: Effect of blanching studied on long-term stored potato clones

Viklund, GunillaLund University,Lunds universitet,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH (author)

Acrylamide, a probable carcinogen, is formed via the Maillard reaction between reducing sugars and the amino acid asparagine 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 on the concentration of precursors and acrylamide content was studied in three potato clones stored at 4 degrees C or 8 degrees C. After 6, 12 and 18 weeks of storage, potatoes were sliced and blanched for 3 min in water at 80 degrees C and deep-fat fried for 3 min at an initial frying temperature of 180 degrees C and a final frying temperature of 160 degrees C. Blanching reduced the acrylamide content by 51-73%. Interestingly, blanching affected the levels of the precursor sugars and asparagine, but not the acrylamide content to the same extent. The reduction of precursors was 17-66%. This may be due to restriction of the transport of precursors to the surface, as the availability of precursors for reactions is crucial for acrylamide formation. In conclusion, blanching was an efficient way to reduce acrylamide content in potato crisps, in addition to using potatoes low in asparagine and reducing sugars. (C) 2009 Elsevier Inc. All rights reserved.

Olsson, KerstinSwedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Växtförädling och bioteknik,Plant breeding and Biotechnology(Swepub:slu)51348 (author)
Sjöholm, IngegerdLund University,Lunds universitet,Livsmedelsteknik,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Department of Food Technology, Engineering and Nutrition,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH(Swepub:lu)ltkk-isj (author)
Skog, KerstinLund University,Lunds universitet,Livsmedelsteknik,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Department of Food Technology, Engineering and Nutrition,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH(Swepub:lu)inl-ksk (author)
Avdelningen för livsmedel och läkemedelInstitutionen för processteknik och tillämpad biovetenskap (creator_code:org_t)
Sveriges lantbruksuniversitet

In:Journal of Food Composition and Analysis: Elsevier BV23:2, s. 194-1980889-15751096-0481

By the author/editor: Viklund, Gunilla; Olsson, Kerstin; Sjöholm, Ingeger ...; Skog, Kerstin

About the subject

MEDICAL AND HEALTH SCIENCES: MEDICAL AND HEAL ...; and Health Sciences; and Nutrition and Di ...

ENGINEERING AND TECHNOLOGY: ENGINEERING AND ...; and Other Engineerin ...; and Food Engineering

AGRICULTURAL SCIENCES: AGRICULTURAL SCI ...; and Agriculture Fore ...; and Food Science

By the university: Lund University; Swedish University of Agricultural Sciences

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