Effects of blanching treatments on acrylamide, asparagine, reducing sugars and colour in potato chips.

This study aimed to determine the effect of combinations of blanching parameters, including blanching temperatures ranging from 65 to 85 °C and duration times ranging from 2 to 10 min, on reducing sugars, asparagine, acrylamide, and color levels of fried potato chips. Response surface methodology was used to develop response surface equations to estimate these effects. These latter were evaluated before and after a 3-month storage period of potato tubers at 10 °C. It was found that certain blanching parameters resulted in optimal maximum reductions of 64.2, 49.8, and 61.3% for reducing sugar, asparagine, and acrylamide, respectively. Analysis of variance (ANOVA) determined that blanching time had a more significant impact than blanching temperature. The blanching time that resulted in maximum reductions of asparagine, reducing sugars-and ultimately acrylamide-were in the range of 8.8-9.7 min at 68.7-75.0 °C. ANOVA also determined that after the 3-month storage period of potato tubers, variations in blanching time and temperature did not result in any significant differences in acrylamide formation in fried chips. Blanching consistently improved the appearance of the fried chip products, indicated by increases in L* value and decreases in a* values. The relationship between acrylamide formation and a* value was linear (R2 = 0.839), while the relationship between acrylamide formation and L* value was not (R2 = 0.375).