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Journal of the Science of Food and Agriculture 2013-Aug

Acrylamide reduction in potato chips by selection of potato variety grown in Iran and processing conditions.

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Saeedeh Shojaee-Aliabadi
Hooshang Nikoopour
Farzad Kobarfard
Mahdi Parsapour
Maryam Moslehishad
Hassan Hassanabadi
Jesus M Frias
Maryam Hashemi
Ezzat Dahaghin

Keywords

Abstract

BACKGROUND

Acrylamide as a possible carcinogen is known to form in heated carbohydrate-rich food such as potato chips. In this study, the effect of three potato varieties (Agria, Sante and Savalan) and two blanching conditions (75 °C for 9 min and 83 °C for 2.5 min) on the concentration of precursors and acrylamide reduction in potato chips was investigated.

RESULTS

Results revealed that potato variety and blanching time-temperature were important parameters for acrylamide formation in potato chips. Acrylamide content in Sante variety potatoes, which contained the highest amount of reducing sugars, was found to be the highest (8825 µg kg(-1)). However, Savalan, containing the highest asparagine concentration, showed the lowest amount of acrylamide due to its lower reducing sugar content. Blanching reduced acrylamide formation; it was more efficient at 75 °C for 9 min, with an average reduction of 74%. The effect of three frying temperatures (170, 180 and 190 °C) on acrylamide formation was also studied just for the Agria potato variety. Increasing frying temperature led to a significant increase in acrylamide formation.

CONCLUSIONS

Potato variety and processing conditions were important parameters for acrylamide formation in potato chips. The combination of a suitable variety and appropriate processing conditions could considerably reduce acrylamide content.

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