The Effect of Using Some Treatments on Reduction of Acrylamide Formation in Processed Potatoes

Abstract

Reduction of acrylamide formation in potato chips was investigated in relation to ten pretreatments before frying. Potato slices were fried at 170 C for 5 min. Prior to frying, potato slices were soaked in one of the following solutions for 60min : (1) tap water ; (2-4) NaCl solutions (1%, 2% and 3%); (5-7) citric acid solutions (0.5 %, 1 % and 2%); (8) combined solution (NaCl 3% +0.5% citric acid); (9)tomato juice and (10) combined tomato juice(tomato juice + 1% NaCl + 0.5% citric acid). Reducing sugars and asparagine contents were determined in potato slices before frying, whereas acrylamide content was determined in the resultant fried potato chips. All studied treatments decreased both of reducing sugars and asparagene content (except tap water with asparagene), and consequently acrylamide formation. The highest reduction effects were recorded for combined tomato juice, tomato juice and combined solution of 3% NaCl+ 0.5 % citric acid, respectively. Oil uptake of fried potato only affected by NaCl treatments either separated or combined and tomato juice. In relation to sensory parameters, all studied treatments improved the sensory characteristics, with 2 exceptions: the first is the undesirable effect of citric acid treatments on taste and the second is the undesirable effect of 2% NaCl on crispiness. The highest value of over all acceptability was recorded for combined tomato juice followed by tomato juice. Keywords: Potato slices; Frying; Acrylamide; Reducing sugars; Asparagine ;oil uptake, sensory characteristics