Reduction of Acrylamide Formation in Fried Potato Strips by Different Pre-frying Treatments

World Journal of Dairy & Food Sciences 3 (1): 17-24, 2008
ISSN 1817-308X
© IDOSI Publications, 2008
Reduction of Acrylamide Formation in Fried Potato Strips by
Different Pre-frying Treatments
1M.H. EL-Saied,

2A.M. Sharaf,

2M.M. Abul-Fadl and


N. EL-Badry
2
Environmental Toxicology Laboratory,
1
College of Food and Agricultural Sciences, King Saud University, Saudi Arabia
Department of Food Science and Technology, Faculty of Agriculture,
2
AL-Azhar University, Cairo, Egypt
Abstract: The main purpose of this investigation was to study the effect of different pre-frying treatments on
the reduction of acrylamide (AA) formation in potato strips when fried at 150 and 180°C. Potato strips were
treated in one of the following ways prior to frying at different times: soaking in distilled water and different
solutions (NaCl, CaCl and citric acid); blanching in hot distilled water at different times and temperatures
2
;
blanching in hot distilled water, followed by soaking in different solutions (NaCl, CaCl and citric acid) an
2
d
exposure to microwaves. Results indicated that soaking potato strips in distilled water reduced AA formation
at ratio of 16.37-48.94%. Meanwhile, soaking treatment in CaCl solution caused a highly
2
considerable reduction
of AA formation at ratio from 86.34-92.1%, followed by treatment with citric acid solution (68.92-74.0%), NaCl
solution (59.46-71.23%). In addition, when the soaking time increased the AA formation was clearly decreased
in fried potato strips. Blanching in hot distilled water has led to a reduction of AA formation rate ranging
between 76.80-82.23%. Moreover, when the blanching temperature increased and the blanching time shortened,
the same results of the reduction rate in AA formation were obtained and were ranged from 77.61-81.14%.
Soaking in NaCl, CaCl

and citric acid solutions after blanching treatment caused an obvious decrease of A
2
A
formation more than those obtained after blanching treatment alone prior to frying of potato strips. Pre-frying
exposure to microwave resulted in a marked reduction in the formation of AA at ratios of 53.77-71.88%, the AA
content of fried potato strips decreased with increasing of microwave exposure time from 20 to 60 second. The
formation of AA increased dramatically in potato strips for all pre-treatments studied as the frying temperature
increased from 150 to 180°C. It could be concluded that the acrylamide content in fried potato strips increased
significantly as frying temperature and duration increase. The tested pre frying treatments had a significant
inhibitory effect on AA formation in fried potato strips
Key words: Potato strips % Acrylamide % Soaking % Blanching % Microwave
INTRODUCTION
a result of the Maillard reaction between amino acids such
as asparagine and reducing sugars [4, 5]. AA aroused
Potato (Solanum tuberosum) is one of the world’s
worldwide concern after 2002 when it was found that it
major agricultural crops and it is consumed daily by
could be formed in foods during cooking. Although
millions of people from diverse cultural backgrounds.
there is no regulation to limit acrylamide level in
Potatoes are always cooked before consumption,
heat-processing foods and the association between
traditionally by frying and other cooking methods [1, 2].
dietary AA and risk of cancer is disputed [6]. In the past
Deep fat frying is extensively used in food processing
several years, AA is known for its potential health
both industrially and at home and fried potato products
hazards. Furthermore the concentration of AA within
are one of its largest applications [3]. AA is a chemical
carbohydrate-rich fried potato has become of great
compound that is formed from food components during
interest due to AA’s classification as a cancer suspect
heat treatment (frying, baking, roasting and extrusion) as
agent. Recent assessments by the Joint FAO/WHO Expert
Corresponding Author: M.M. Abul-Fadl, Department of Food Science and Technology, Faculty of Agriculture,
AL-Azhar University. Cairo, Egypt
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World J. Dairy & Food Sci., 3 (1): 17-24, 2008
Committee on Food Additives (JECFA) confirmed that a
First batch was soaked in distilled water and soaked
risk cannot be excluded for dietary intake of AA because
in NaCl, CaCl and citric acid 1% solutions for 30 and
2
it is classified as a probable human carcinogen by the
60 min.
International Agency for Research on Cancer [7].
Second batch was blanched in hot distilled
Exposure to AA causes damage to the nervous system in
water at 70°C for 10 and 20 min. and at 90°C for
humans and animals and AA is also considered a
5 and 10 min.
reproductive toxin, with mutagenic and carcinogenic
Third batch was blanched in hot distilled water at
properties in experimental mammalian in vitro and in vivo
70°C for 10 min and soaked in NaCl, CaCl and citric acid
2
systems [8]. Numerous studies have been conducted to
0.5% solutions for 30 min.
explore the possibilities of reducing AA levels in French
Fourth batch was pre-cooked by microwave oven
fries. Considering the high level of acrylamide precursors
(UPO, Samsung, Model No. A2213-A1A, Republic of
naturally found in potatoes, reducing strategies that
Korea) for three different time periods (20, 40 and 60
involve pretreatment and/or modification of the frying
second).
conditions appear to be a logical approach to control AA
levels in the final product. While pretreatment steps such
Frying Conditions: All investigated samples of each
as enzyme treatment, soaking in water and blanching
pre-treatment (100g) were fried in aluminum deep fryer
reduce the amount of AA precursors, some other
(20cm deep, 20cm diameter) containing 500 ml of hot
pretreatment steps (e.g., reduction of pH and microwave
frying oil (heated on a stove top to the temperature used)
pre-cooking) were intended to make the conditions less
at the following temperature-time conditions: 150°C for
favorable for acrylamide formation [9].
8 min and 180°C for 4 min of control and all soaked
The main target of this investigation was to study the
pre-treatment samples; and 150°C for 6 min and 180°C for
effect of different pre-frying treatments on reduction of
3 min of blanched pre-treatment in hot distilled water,
acrylamide formation of fried potato strips by deep fat
blanched and soaked at different solutions pre-treatment
frying method including soaking in distilled water and
and microwave pre-cooked samples. Frying process
different solutions (NaCl, CaCl and citric
2
acid); blanching
was carried out in Food Science and Technology
in hot distilled water with different times and
Department Laboratory, Faculty of Agriculture, AL-Azhar
temperatures; blanching in hot distilled water and soaking
University.
in NaCl, CaCl and citric acid solutions as well as pre
2
-
All tested samples were fried at different time
cooking exposure to microwaves.
intervals until reach final moisture approximately 2% on
wet basis (stewing point). After frying, the oil was drained
MATERIALS AND METHODS
from the fryers and was washed between each two
batches. Fresh oil was used for each time. After each
Potato tubers (Sollamun tuberosum) variety "daraga"
frying process the samples were drained over a wire
and sunflower seed oil were obtained from the local
screen for 5min and cooled at room temperature and then
Egyptian market.
kept under freezing temperature at-18°C±2 for further
analyzed [10-13].
Chemicals: including NaCl, CaCl2 and citric acid were
obtained from Algamhoria Co., Cairo, Egypt. Acrylamibe
Determination of Acrylamide in Potato Samples:
standard (99.8%) was exported from Sigma-Aldrich, USA.
Extraction and analysis for acrylamide in tested fried
potato samples were carried out in Environmental
Preparation of Potato Strips and Pre-treatments: Potato
Toxicology Laboratory, College of Food and Agricultural
tubers were prepared in Food Science and Technology
Sciences, King Saud University.
Department Laboratory, Faculty of Agriculture, AL-Azhar
University. They prepared by washing in tap water and
Standard Solution: AA was prepared according to the
peeled before cutting. Peeled potato tubers were cut into
method described by [14].
strips (8mm x 8mm) by using fry cutter machine. These
strips were divided into five batches. The first batch was
Extraction by Solid Phase Extraction (SPE)
kept as control without any pre-treatments; the strips of
Sample Preparation: The tested samples were extraction
the other four batches were treated prior to frying as
by Solid Phase Extraction (SPE) under the following
follows:
conditions.
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World J. Dairy & Food Sci., 3 (1): 17-24, 2008
SPE: Discovery MCAX 300mg 3ml tube Discovery C18,
Treatment means were compared using the Least
1.0g 6ml tube.
Significant Differences (LSD) at 0.05 level of probability
and Standard Error. Computations and statistical analysis
Conditioning: Stack Discovery MCAX SPE on top of
of data were done using facilities of computer and
Discovery C18 SPE using tube adapter. Condition stacked
statistical analysis system package [19].
SPE with 1.0 ml of methanol followed by 1.0 ml water. Pull
dry with vacuum. Load 1.0 ml of aqueous extract onto
RESULTS
conditioned SPE, pull through with vacuum. Wash
stocked SPE with 1.0 ml of water. Sample Elute: Remove
The Effect of Pre Frying Soaking on Acrylamide
MCAX SPE and dispose of filtrate. Elute acrylamide from
Formation in Potato Strips
C18 SPE with 2.0 ml methanol. Concentrate samples using
Soaking in Distilled Water: Data presented in Table 1
a nitrogen manifold at 30°C, reconstitute to 0.50mL with
show the influence of soaking in distilled water at
water to be ready for LC/MS analysis [14, 15].
different conditions periods on the formation of AA in
potato strips during deep-fat-frying process at two
Analysis by LC/MS: Extracted potato strips samples were
different temperatures. It could be observed that the AA
analyzed with a Waters 2690 LC (Milford, MA) interfaced
content (µg/kg) was reduced after soaking potato strip
to a Micro mass Platform LCZ mass spectrometer (Milford,
samples for 30 min before frying.
MA) operated in positive electro spray ionization mode.
The reduction of frying temperature from 180 to
Mobile phase: 100% H O, 10 mm ammonium acetate
2
,
150°C, (Table 1). In the same time, it could be seen
adjusted to pH 4.6 w/formic acid. Column: 2.0 mm, 150 mm,
that the amount of AA was drastically reduced in
YMC C18 AQ, 5 µm (Waters; Milford, MA). Flow rate:
fried potato strip samples treated with soaking in
0.2 ml/min. LC/MS interface: Direct (no split). Injection
sodium chloride and calcium chloride solutions
volume: 10 µL. Mode: selected ion monitoring (m/z 72, 73).
before frying, when compared to the control sample
Dwell time: 0.5 s. Parts per billion of acrylamide should be
(without any pre-treatment). Soaking in CaCl2
solution is more efficient than NaCl solution.
calculated using the relationship that the ratio of the
amount of internal standard to its response is equivalent
Furthermore, the amount of AA formed in fried potato
to the ratio of the amount of acrylamide to the acrylamide
strips decreased as the pre-soaking time increase from
response. This result is then divided by the weight of the
30 to 60 min.
test portion and the response ratio [16, 17]. Three
Concerning the effect of soaking in citric acid
replicates was analyzed for all tested samples.
solution prior to frying process on the AA formation,
it could be noticed that potato strips immersion in citric
Statistical Analysis: Data were subjected to the statistical
acid solution for 30 min showed considerably reduced
analysis according to Analysis of Variance (ANOVA) of
AA formation and the reduction become more obvious as
Completely Randomized Design as described by [18].
the time of soaking increased to 60 min.
Table 1: Effect of pre frying soaking on acrylamide formation (µg/kg) in potato strips (Mean±SE)
Acrylamide content (µg/kg) in fried potato strips
-------------------------------------------------------------------------------------------------------------------------------------------------
Soaking treatments
Frying at 150°C
Reduction of acrylamide (%)
Frying at 180°C
Reduction of acrylamide (%)
Control (without soaking)
1835±3.23b
-
2211±3.40a
-
Soaking in distilled Water
for 30 min
1352±2.77d
26.32
1849±4.44b
16.37
for 60 min
937±3.11e
48.94
1612±4.84c
27.09
Soaking in solution of NaCl 1%
for 30 min
744±4.96f
59.46
896±1.50e
59.48
for 60 min
528±2.82h
71.23
688±2.07fg
68.88
Soaking in solution of CaCl 1%
2
for 30 min
205±3.00j
88.83
302±2.07i
86.34
for 60 min
145±1.96k
92.10
187±2.07jk
91.54
Soaking in solution of citric acid 1%
for 30 min
521±6.58h
71.60
687±4.90fg
68.92
for 60 min
477±3.81h
74.00
642±7.79g
70.96
L.S.D: Least Significant Difference at probability 0.05 (59.38), Mean±SE: Mean of triplicates samples result±Standard Error; AA Mean having different
superscripts is varied significantly
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World J. Dairy & Food Sci., 3 (1): 17-24, 2008
The Effect of Pre Frying Blanching on Acrylamide
(NaCl, CaCl and citric acid solut
2
ions) before frying on the
Formation in Potato Strips: The effect of pre-frying
AA formation in fried potato strips, as shown in Table 3.
blanching on the formation of AA in potato strips is
Blanching at 70°C for 10 min alone can reduce of AA
shown in Table 2, it could be observed that blanching
formation by 77%. Meanwhile, blanching followed by
prior to frying of potato strips led to a considerable
soaking treatments can reduce up to 88% of the AA
reduction of AA formation which ranged from
content in fried samples. The Blanched Potato Strips Pre-
76.80-82.23% as compared to the control sample
treated with Soaking in CaCl Solution Had the Highes
2
t
(unblanched fried potato strips).
Reduction of AA Formation
On the other hand, the increment effect of blanching
period from 10 to 20 min at 70°C resulted in lowing level of
Effect of Pre Frying Exposure to Microwaves on
AA formation in fried potato strips. When the blanching
Acrylamide Formation in Potato Strips: Pre-frying
temperature increased from 70 to 90°C with decreasing the
exposure to microwaves at different periods (20, 40 and
blanching time to the half (from 10, 20 min to 5, 10 min),
60 seconds) caused, in general, a highly inhibition of the
the same results of the reduction rates in the AA
AA forming in fried potato strips samples at a variable
formation was obtained for fried samples at 150°C.
rates depending upon microwaving period. Whereas,
The obtained data (Table 2) also showed that the
these treatments caused a highly considerable reduction
amount of AA formation increased in blanched fried
in the acrylamide formation at ratios of 53.77%-71.88%
potato strips when the frying temperature was increased.
(Table 4).
The effect of temperature appeared to be exponential
The Effect of Pre Frying Blanching Followed by Soaking
on the AA formation in fried potato strips, whereas the
on Acrylamide Formation in Potato Strips: The effect of
AA formation decreased dramatically in fried potato strips
blanching followed by soaking in different solutions
as the frying temperature decreased.
Table 2: Effect of pre frying blanching on acrylamide formation (µg/kg) in potato strips (Mean±SE)
Acrylamide content (µg/kg) in fried potato strips
-------------------------------------------------------------------------------------------------------------------------------------------------
Blanching treatments
Frying at 150°C
Reduction of acrylamide (%)
Frying at 180°C
Reduction of acrylamide (%)
Control (without blanching)
1835±3.23b
-
2211±3.40a
-
Blanching in hot distilled water at 70°C
For 10 min
405±1.50g
77.93
513±1.84c
76.80
For 20 min
326±2.07j
82.23
434±1.73f
80.37
Blanching in hot distilled water at 90°C
For 5 min
392±5.13h
78.64
495±4.33d
77.61
For 10 min
346±1.50i
81.14
457±2.02e
79.33
L.S.D: Least Significant Difference at probability 0.05 (7.72), Mean±SE: Mean of triplicates samples result±Standard Error; AA Mean having different
superscripts is varied significantly
Table 3: Effect of pre frying blanching followed by soaking on acrylamide formation (µg/kg) in potato strips (Mean±SE)
Acrylamide content (µg/kg) in fried potato strips
-------------------------------------------------------------------------------------------------------------------------------------------------
Soaking treatments
Frying at 150°C
Reduction of acrylamide (%)
Frying at 180°C
Reduction of acrylamide (%)
Control (without any treatment)
1835±3.23b
-
2211±3.40a
-
Blanching in hot distilled water at 70°C
for 10 min
405±1.50d
77.93
513±1.84c
76.80
Blanching in hot distilled water at 70°C for 10 min and soaking in
NaCl 0.5% for 10 min
227±2.88i
87.63
299±1.67f
86.47
CaCl
j
h
2 0.5% for 10 min
205±3.81
88.83
263±4.33
88.10
Citric acid 0.5% for 10 min
275±2.65g
85.01
371±0.80e
83.22
L.S.D: Least Significant Difference at probability 0.05 (7.50), Mean±SE: Mean of triplicates samples result±Standard Error; AA Mean having different
superscripts is varied significantly
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World J. Dairy & Food Sci., 3 (1): 17-24, 2008
Table 4: Effect of pre frying exposure to microwaves on acrylamide formation (µg/kg) in potato strips (Mean±SE)
Acrylamide content (µg/kg) in fried potato strips
-------------------------------------------------------------------------------------------------------------------------------------------------
Treatments
Frying at 150°C
Reduction of acrylamide (%)
Frying at 180°C
Reduction of acrylamide (%)
Control (without any pre-treatment)
1835±3.23b
_
2211±3.40a
_
Pre-cooking by microwave oven for:
20 second
849±5.13d
55.36
1022±5.54c
53.77
40 second
612±5.19g
66.64
784±4.38e
64.54
60 second
516±4.33h
71.88
664±0.92f
69.96
L.S.D: Least Significant Difference at probability 0.05 (12.09), Mean±SE: Mean of triplicates samples result±Standard Error; AA Mean having different
superscripts is varied significantly
Table 5: The healthy safe limitations and the daily intake of acrylamide in potato strips based on consumption of 100 gm from the tested potato strips
Acrylamide content (µg/100 gm) in fried potato strips compared with maximum permissible level WHO (2005)*
-----------------------------------------------------------------------------------------------------------------------------------------
Pretreatments
Frying at 150°C
Status
Frying at 180°C
Status
Control (without soaking)
183.5
+
221.1
+
Soaking in distilled water
for 30 min
135.2
-
184.9
+
for 60 min
93.7
-
161.2
+
Soaking in solution of NaCl 1%
for 30 min
74.4
-
89.6
-
for 60 min
52.8
-
68.8
-
Soaking in solution of CaCl 1%
2
for 30 min
20.5
-
30.2
-
for 60 min
14.5
-
18.7
-
Soaking in solution of citric acid 1%
for 30 min
52.1
-
68.7
-
for 60 min
47.7
-
64.2
-
Blanching in hot distilled water at 70°C
For 10 min
40.5
-
51.3
-
For 20 min
32.6
-
43.4
-
Blanching in hot distilled water at 90°C
For 5 min
39.2
-
49.5
-
For 10 min
34.6
-
45.7
-
Blanching in hot distilled water at 70°C for 10 min and soaking in
NaCl 0.5% for 10 min
22.7
-
29.9
CaCl2 0.5% for 10 min
20.5
-
26.3
-
Citric acid 0.5% for 10 min
27.5
-
37.1
-
Pre-cooking by microwave oven for:
20 second
84.9
-
102.2
-
40 second
61.2
-
78.4
-
60 second
51.6
-
66.4
-
(+) Daily intake (µg) based on consumption of 100 gm of fried potato strips per day was a higher than maximum permissible level of WHO limit (0.3-2
µg/kg/day for the general population , body weight 70kg).
(-) Daily intake (µg) based on consumption of 100 gm of fried potato strips per day was lower than maximum permissible level of WHO limit (0.3-2 µg/kg/day
for the general population, body weight 70kg).
* Maximum permissible level WHO (2005) at range of 21-140 µg/kg/day for the general population (body weight 70kg)
The Healthy Safe Limitations and the Daily Intake of
AA formation in fried strips, Whereas, the AA content in
Acrylamide in Fried Potato Strips: As shown in Table 5,
the tested fried samples treated with the former pre-
the control fried potato strips contained a higher
treatments was within the permissible level.
concentration of AA than the permissible level (21-140
µg/kg/day for the general population, body weight 70kg)
DISCUSSION
as reported by WHO (2005). From the former data, it could
be also noticed the pre-treatments including soaking in
In the present experiment, pre-frying soaking in
NaCl and CaCl2 and citric acid; especially with dipping in
distilled water at ambient temperature caused a marked
CaCl2, followed by blanching in the hot distilled water
reduction in AA formation in potato strips throughout
(at 70°C for 20 min) and microwave pre-cooking prior to
frying process. On the other hand, the AA content formed
frying process had the highest inhibitory effect on the
in the tested fried samples decreased significantly with
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World J. Dairy & Food Sci., 3 (1): 17-24, 2008
prolonging the soaking period. The reduction effect of
distilled water may cause some loss in reducing sugars
soaking process in distilled water on the AA formation in
and asparagine contents in potato strips leading to a
fried potato strips may be due to the leaching out of
reduction of AA formation in fried potato strips [28]. In
important AA precursors, such as reducing sugars and
addition that the inhibitory effect of blanching treatment
asparagine, into the soaking medium [2]. These results are
on AA formation in fried potato strips was increased
coincident with those reported by [2, 5, 20, 21].
significantly with the extending blanching period from
The current results revealed that pre-frying soaking
10 to 20 min. Also, when increasing the blanching
in NaCl and CaCl2 solutions individually at ambient
temperature from 70 to 90°C with decreasing the blanching
temperature were more effective in an inhibiting the AA
time to the half resulted in, somewhat, the same results of
formation in fried potato strips; especially with the second
the reduction rates in the AA formation. The present
treatment, at different rates depending upon the valance
results are in agreement with those found by [2, 29, 30].
of the cation occurred in soaking medium, the period of
The present study showed that the multi-treatments
soaking treatments and frying process conditions. These
of blanching in hot distilled water at 70°C for 10 min
results coincide with those found by [6, 22] who reported
followed by soaking in the solution of either NaCl and
that the divalent cation, Ca2+ was more effective than the
CaCl or citric acid for 10 min caused a high exceptiona
2
l
monovalent cation Na+ as regards to the amount of AA
inhibition on AA formation in potato strips samples
formed in fried potato strips without pre-treatment, the
throughout their frying process, when compared the
inhibition percentage of AA formation increased in fried
control fried sample. The highest reduction in AA
samples treated by dipping in calcium chloride solution
formation was exhibited for fried potato strips pre-treated
for 60 min at ambient temperature (95%). The AA
with blanching followed by soaking in CaCl2 solution,
inhibiting mechanism by sodium chloride and calcium
while the lowest reduction of AA formation was found in
chloride may be due to its complexation with amines and
that pre-treated with blanching followed by soaking in
some intermediates of the Maillard reaction products,
citric acid solution after frying process. This inhibitory
especially acrylic acid, a prevalently recognized precursor
effect related to the reasons previously mentioned for
for forming AA [23, 24]. The inhibition of AA formation
each single treatment. The current results are in
during frying was mainly attributed to the presence of
accordance with those obtained by [31].
mono or divalent cations in the potato strips after the
Regarding pre-frying exposure to microwaves, a
soaking treatment, rather than the reduction of AA
highly exceptional reduction in the AA formation was
precursors by soaking [25, 26].
recorded in potato strip samples throughout their frying
With regards to the influence of soaking in citric acid
process at a variable rates affecting by the period of
solution at ambient temperature, this treatment caused a
microwave exposure and frying process conditions.
considerable reduction in AA content formed throughout
Where, the AA level in fried samples was decreased
frying process in soaked potato strips. The decrement
significantly with increasing the microwave exposure
effect of soaking in citric acid on AA formation was
period and with lowering the applied frying temperature.
increased in fried potato strips with increasing the
These results are in accordance with those obtained by
soaking period. Therefore, soaking in citric acid solution
[32] who reported that the most straightforward way of
was one of the most efficient ways to diminish AA
reducing AA level was to reduce the time and temperature
formation considerably during frying process [20]. The
of frying without compromising the product quality.
effect of citric acid may be related to the lowering of the
Similar results were observed in the study of [9] who
surface pH value thereby causing asparagine (which has
reported that microwave application prior to frying
a relatively low pKa compared to other amino acids) to be
resulted in a marked reduction of AA level. In this
protonated therefore diminishing its preferential reaction
concern, pre frying exposure to microwaves was effective
with the carbonyl moiety at the start of the reaction [27].
in reducing AA levels in the surface region of French
Concerning the effect of blanching treatment
fries, where most of the AA formation takes place. The
prior to frying process in hot distilled water at 70°C for
reduction was a consequence of the combined effect of
either 10 and 20 min on AA formation in fried potato strips
reduced frying time and surface temperature. Water
as evident in obtained data, it could be concluded that the
transport rate from the interior during frying was shown
AA content in fried potato strips pre-treated with
to play an important role in limiting AA formation in the
blanching was much lower than of unblanched fried
surface region. Microwave pre-cooking requires little time
samples. This effect may be due to that blanching in hot
and since the reducing sugars and asparagine are retained
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World J. Dairy & Food Sci., 3 (1): 17-24, 2008
within the strip, surface characteristics of the final product
3.
Pedreschi, F., K. Kaack, K. Granby and E. Troncoso,
are not adversely affected [9].
2007a. Acrylamide reduction under different
From the healthy point of view the maximum
pre-treatments in French fries. J. Food Eng.,
permissible level and the healthy hazards due to dietary
79: 1287-1294.
intake of AA in processed foods (i.e. fried potato
4.
Martin, F.L. and J.M. Ames, 2001. Formation of
products) are accurately indefinite and varied from
Strecker aldehydes and pyrazines in a fried potato
country to another. In this concern, the average dietary
model system. J. Agril. Food Chem., 49: 3885-3892.
intake of AA is estimated to be up to 35 µg/day,
5.
Pedreschi, F., K. Kaack and K. Granby, 2004.
corresponding to 0.5 µg/kg body weight/day assuming a
Reduction of acrylamide formation in potato
body weight of 70 kg in Sweden [33]; 0.48 µg/kg body
slices during frying. Lebensm.-Wiss. u.-Technol.,
weight/day in Germany [34]; 0.36 µg/kg body weight/day
37: 679-685.
in Norwegian [35]. Also, the world Health Organization
6.
Ou, S., Q. Lin, Y. Zhang, C. Huang, X. Sun and L. Fu,
[36] estimates a daily intake of dietary AA in the range of
2008. Reduction of acrylamide formation by selected
0.3- 2.0 µg/kg body weight/day for the general population.
agents in fried potato crisps on industrial scale.
The healthy safe quality of the tested fried potato strips
Innovative Food Sci. Emerging Technologies,
was evaluated in relation to the most considerable
9: 116-121.
limitation of AA and possible daily intake of these
7.
IARC., 1994. International Agency for Research on
component with consumption of 100 gm of the tested
Cancer (IARC) monographs on the evaluation of
potato strips. When the maximum permissible level and
carcinogenic risks to humans, 60: 389-433.
8.
Gökmen, V. and T.K. Palazo™lu, 2008. Acrylamide
the dietary intake of acrylamide based on consumption of
Formation in Foods during Thermal Processing with
100 gm of fried potato strips per day were taken in our
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