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Processing treatments for mitigating acrylamide formation in sweetpotato French fries

Truong, Van-Den, Pascua, Yvette T., Reynolds, Rong, Thompson, Roger L., Palazoglu, T. Koray, Mogol, Burce Atac, Gökmen, Vural
Journal of Agricultural and Food Chemistry 2014 v.62 no.1 pp. 310
French fries, acrylamides, blanching, calcium, calcium chloride, food contamination, food industry, frying, potatoes, soaking, sweet potatoes
Acrylamide formation in sweetpotato French fries (SPFF) is likely a potential health concern as there is an increasing demand for good-quality fries from carotene-rich sweetpotatoes (SP). This is the first report on acrylamide formation in SPFF as affected by processing methods. Acrylamide levels in SPFF from untreated SP strips fried at 165 °C for 2, 3, and 5 min were 124.9, 255.5, and 452.0 ng/g fresh weight, which were reduced by about 7 times to 16.3, 36.9, and 58.3 ng/g, respectively, when the strips were subjected to processing that included water blanching and soaking in 0.5% sodium acid pyrophosphate before frying. An additional step of strip soaking in 0.4% calcium chloride solution before par-frying increased the calcium content from 0.2 to 0.8 mg/g and decreased the acrylamide levels to 6.3, 17.6, and 35.4 ng/g, respectively. SPFF with acrylamide level of <100 ng/g or several times lower than that of white potato French fries can be obtained by integrating processing treatments commonly used in the food industry.